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Ingredients
US|METRIC
4 SERVINGS
- 2 sweet potatoes (medium, about 8 oz. each, peeled, cut into 1/2" pieces)
- 3/4 cup vegetable broth
- 1 1/4 cups reduced fat coconut milk (or full-)
- 1 Tbsp. curry powder
- 1 bunch curly kale ((about 8 oz.), stems removed, leaves torn into bite-size pieces)
- 15.5 oz. chickpeas (drained, rinsed)
- 2 Tbsp. fresh lime juice
- kosher salt
- freshly ground pepper
- 2 cups brown rice (or cooked white)
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