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Ingredients
  • 1.5 cups dried brown lentils
  • 2 (13.5 oz) cans coconut milk
  • 6 cups chicken stock or vegetable broth (for vegan)
  • 2 cups sweet potatoes, about 2 small potatoes, peeled and 1 ½" cubed
  • 4 cups packed kale, stems removed and torn into 2" pieces
  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 1 tsp salt
  • 1 tbsp fresh ginger, grated
  • 3 tbsp yellow curry powder
  • 1 cinnamon stick, or ½ tsp ground cinnamon
Steps
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