Green Curry

Bahan-bahan (4 porsi)

• 1 tablespoon extra-virgin olive oil
• 4 cloves garlic (minced (about 4 teaspoons))
• 2 tablespoons minced fresh ginger
• 1/2 medium yellow onion (chopped (about 1/2 cup), or 1 shallot, chopped)
• 5 tablespoons green curry paste ((I used Thai Kitchen brand))
• 2 can s light coconut milk ((14-ounce cans))
• 1 large sweet potato (peeled and cut into 1/2-inch dice (about 2 heaping cups))
• 1 bunch kale (stems removed and discarded, roughly chopped (about 4 loosely packed cups))
• 1 can reduced-sodium chickpeas ((15 ounces), rinsed and drained)
• 1 small head broccoli (cut into florets (about 3 cups))
• 2 tablespoons fresh lime juice (from about 1 lime)
• 1 tablespoon fish sauce (to make vegan, swap soy sauce or coconut aminos)
• 1/2 tablespoon coconut sugar (or brown sugar)
• 1/2 cup nonfat plain Greek yogurt (to make vegan, swap a soy- or coconut milk–based yogurt or simply omit it)
• Cooked brown rice (for serving)
• Chopped fresh basil (for serving)