1. Heat the oil in a large pot over medium-high heat. Add the carrots, onion, celery and salt and cook, stirring occasionally, until softened but not browned, about 5 minutes. Add the curry powder and cook stirring continuously, for 30 seconds, being careful not to let the spices brown.
2. Add 5 cups of water, sweet potato, coconut milk, tomatoes and chickpeas to the pot. Bring to a boil, then reduce the heat, and simmer covered, stirring occasionally, until the sweet potatoes are soft, about 20 minutes (be careful not to overcook).
3. Stir in the kale and simmer until just wilted. Turn off the heat and stir in 1 tablespoon of lime juice. Taste and add more lime juice and salt, if needed.
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|Serving Size: 1 Serving (220g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 115 (55%)|
|Amt Per Serving||% DV|
|Total Fat 12.8g||17 %|
|Saturated Fat 9.4g||47 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 779.2mg||27 %|
|Potassium 531.6mg||14 %|
|Total Carbohydrate 21.2g||6 %|
|Dietary Fiber 4.4g||18 %|
|Sugars, other 16.7g|
|Protein 5.3g||8 %|
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Calories per serving: 208
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