Recipe courtesy of Emeril's Table by Emeril Lagasse, copyright MSLO, Inc., all rights reserved.
|1 tablespoon olive oil||2 large sweet potatoes, peeled and cut into 1 inch cubes|
|1/4 cup ghee (clarified butter)||1 can (19 ounces) chickpeas, drained|
|1 medium yellow onion, chopped||5 cups vegetable stock or canned, low-sodium vegetable broth|
|2 cloves garlic, minced||1 pound kale, stems removed and cut into bite size pieces|
|2 teaspoons fresh ginger, chopped||1 1/2 teaspoons Kosher salt|
|1 teaspoon freshly ground coriander seeds||1 cup canned unsweetened coconut milk|
|1 teaspoon freshly ground cumin seeds||2 tablespoons chopped cilantro, for garnish|
|3/4 teaspoon ground turmeric||1/4 cup julienned red bell pepper, for garnish|
|1/4 teaspoon cayenne pepper, optional||Cooked jasmine rice, for serving|
|1/4 teaspoon whole yellow mustard seeds|
In a large sauce pan or Dutch oven heat the ghee over medium heat. Add the onion and cook for 3 minutes or until translucent. Add the garlic and ginger and cook for another 2 minutes. Add the coriander, cumin, turmeric, cayenne, and yellow mustard seeds and cook for 1 minute longer. Add the sweet potatoes, chickpeas, vegetable broth, kale, and salt and increase the heat to medium high. As soon as the stew begins to simmer, reduce the heat to medium low and gently simmer for 35 minutes or until the sweet potatoes are tender. Stir in the coconut milk and cook for 15 minutes longer.
Serve with the jasmine rice and garnish with the chopped cilantro and red bell pepper.
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