Kale Sweet Potato Curry
Ingredients
The curry
-
1½
Tbsp
coconut oil
-
1
medium
shallot
-
2
Tbsp
minced fresh ginger
-
2
Tbsp
minced garlic
-
1
medium
Thai red chili
-
2-3
Tbsp
red curry paste
-
1
large
sweet potato
-
2
14-ounce cans
light coconut milk
-
1-2
Tbsp
maple syrup
-
1½
tsp
ground turmeric
-
¼
cup
frozen green peas
-
2
cups
chopped kale
-
½
cup
roasted cashews
-
1
medium
lemon
For serving
-
optional
Lemon wedges
-
optional
Thai or regular basil
-
optional
fresh cilantro
-
optional
Brown rice or coconut quinoa
-
optional
Steamed broccoli
Instructions
- Heat a large pot over medium heat and add coconut oil, shallot, ginger, garlic, and pepper. Sauté for a few minutes.
- Stir in red curry paste and sweet potato, cooking for another couple of minutes.
- Add coconut milk, maple syrup, turmeric, and salt, then bring to a simmer.
- Once simmering, add peas and reduce heat to maintain a simmer. Cook until sweet potatoes are tender.
- Adjust seasoning with more maple syrup, salt, or curry paste as needed.
- Add kale, cashews, and lemon juice, cover, and simmer for a few more minutes.
- Serve over rice, quinoa, or steamed broccoli, and garnish with additional lemon juice and herbs if desired.
Nutrition Facts (estimated)
Servings
4
Calories
385
Total fat
26.6g
Total carbohydrates
35.1g
Total protein
8g
Sodium
660mg
Cholesterol
0mg
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