Ingredients

• 2 tsp coconut oil
• 1 yellow onion, thinly sliced
• 2 tbsp green curry paste
• 2 sweet potatoes, peeled and diced
• 1 15-oz can chickpeas
• 1 cup light coconut milk
• 1 cup vegetable broth
• 4 cups green kale, chopped
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges for serving

Preparation

In a large skillet, melt the coconut oil over medium-high heat. Add the onion and cook, stirring, until it begins to soften, about 3 minutes. Add the garlic, ginger, and curry paste and cook, stirring, until it becomes fragrant, about 1 minute. Stir in the sweet potatoes, broth, and coconut milk.
Bring the mixture to a boil, then reduce the heat to medium and let it simmer until the sweet potatoes are tender, about 10 minutes. Stir in the chickpeas, kale, and cilantro, and cook until the chickpeas are heated through and the kale is wilted.
Serve immediately with lime wedges or store in the refrigerator for up to 4 days.