1-Pot Kale Sweet Potato Curry

Details

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Servings 4

1 1/2 Tbsp coconut oil (or avocado or grape seed oil)
1 medium shallot (minced)
2 Tbsp minced fresh ginger
2 Tbsp minced garlic
1 medium Thai red chili or serrano pepper, stemmed and thinly sliced (remove seeds or omit for less heat)
2-3 Tbsp red curry paste
1 large sweet potato or 2 small sweet potatoes, peeled and cut into even bite-size pieces
2 14-ounce cans light coconut milk (sub full fat for extra creamy texture)
1-2 Tbsp maple syrup (plus more to taste)
1 1/2 tsp ground turmeric
Sea salt to taste (optional)
1/4 cup frozen green peas (optional)
2 cups chopped kale
1/2 cup lightly salted roasted cashews (optional)
1 medium lemon, juiced

Heat a large pot over medium heat. Once hot, add coconut oil, shallot, ginger, garlic, and pepper. Sauté for 2-3 minutes, stirring frequently.
Add red curry paste and sweet potato, stir, and cook for 2 minutes more.
Add coconut milk, maple syrup, turmeric, and a pinch of salt and stir. Bring to a simmer over medium heat.
Once simmering, add peas (optional) and slightly reduce heat. You want a simmer, not a boil, which should be around low to medium-low heat.
Cook for 5-10 minutes, stirring occasionally, to soften the potato and peas and infuse them with curry flavor.
Taste and adjust the broth with maple syrup for sweetness, salt for depth, turmeric for earthiness, or additional curry paste for heat.
Once the broth is well seasoned and the potatoes are softened, add kale, cashews (optional) and lemon juice, and cover. Simmer for 3-4 minutes more over low to medium-low heat.
Serve over rice, quinoa, or steamed broccoli, with additional lemon juice and basil if desired.

For a vegan curry, check that the curry paste does not contain fish products.