- 1-2 tsp olive oil (or spray) - 1 tbsp grated fresh ginger (or 1 tsp ground) - 1-2 tbsp curry powder - 1/2 tsp ground cumin (optional) - Pinch of chili flakes or cayenne (optional) - 2 large sweet potatoes, peeled and diced - 2 medium carrots, chopped - 1 can bamboo shoots, drained - 1 can (13.5 oz) light coconut milk - 4-5 cups water or low-sodium chicken broth - 1-2 raw chicken breasts - 2 large handfuls chopped kale - Juice of 1 lime or lemon - 1/2 cup uncooked basmati rice - 1 to 1.5 cups extra water for the rice - Salt to taste

1. In a large pot, heat olive oil. Add grated ginger, curry powder, cumin, and chili flakes. Stir for 1-2
minutes.
2. Add sweet potatoes, carrots, bamboo shoots, coconut milk, and 4-5 cups of water or broth.
3. Add the raw chicken breasts and salt. Bring to a boil, then reduce to a simmer.
4. Add the uncooked basmati rice and the extra 1 to 1.5 cups of water. Stir.
5. Simmer for 25-30 minutes, stirring occasionally, until sweet potatoes are tender and rice is fully
cooked.
6. Remove chicken, shred with two forks, then return to the pot.
7. Stir in chopped kale and lime or lemon juice. Let it cook for 5 more minutes.