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Nicole Modic
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  • 1 large sweet potato, diced
  • 1 large red onion, diced
  • 1 can garbanzo beans, drained
  • 1/2 cup coconut milk (full fat, white part only)
  • 1 15/16 oz can diced tomatoes
  • 2 tbsp coconut oil
  • 1/2 cup vegetable broth
  • 1 cup finely chopped kale
  • 3 garlic cloves
  • 2 tsp cumin
  • 2 tsp turmeric
  • 1/2 tsp cayenne pepper
  • 1 tsp salt
  • pepper to taste
  • served with white basmati rice


  • If making rice, start there.
  • Once rice is cooking, scrub sweet potato and cut into 1/2 thick pieces, dice onion, wash and finely chop the kale. Set aside.
  • In a large pan on the stove, heat coconut oil over medium heat.
  • Add the onion and stir until fragrant.
  • Add garlic, sweet potatoes, and spices, and stir for another minute or two.
  • Next add the drained garbanzo beans, tomatoes, coconut milk, and veggie broth.
  • Stir to ensure everything is coated well.
  • Cover, reduce heat to low, and time for 25 minutes (or until sweet potatoes are soft).
  • The last step, once the dish is cooked, is to add the kale.
  • Plate your food, and ENJOY!

Did you make this recipe?

I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!