Coconut Curried Kale and Sweet Potato

Bahan-bahan (6 porsi)

• 1 ½ cups brown basmati rice, rinsed well
• Salt, to taste
• 3 tablespoons extra-virgin olive oil, divided
• 1 medium yellow onion, chopped
• 1 teaspoon fine salt, divided, more to taste
• 2 pounds sweet potato (about 3 medium) or 1 butternut squash, peeled and sliced into ½-inch cubes
• 3 large garlic cloves, pressed or minced
• 2 teaspoons finely grated fresh ginger
• 1 teaspoon curry powder
• 1 large bunch of kale (about 8 ounces), stems removed and chopped
• 2 cups vegetable broth or water
• 1 can (14 ounces) full-fat coconut milk, divided
• 1 tablespoon lime juice
• ⅓ cup pepitas (green pumpkin seeds)
• Freshly ground black pepper, to taste
• Red pepper flakes (optional), to taste