Sweet Potato and Kale Red Curry
Sweet and spicy Thai red curry with sweet potatoes and kale
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Ingredients
- 1 cup brown rice
- 1 teaspoon coconut oil
- 1 shallot minced
- 1 clove garlic minced
- 1 teaspoon minced fresh ginger
- 3 tablespoons red curry paste
- 2 sweet potatoes peeled and cubed
- 1 14- ounce can light coconut milk
- 2 cups non-dairy milk
- 1 tablespoon maple syrup
- 1 red bell pepper cut into strips
- 2 teaspoons tamari
- 2 cups chopped kale
- 1 lime juiced
- 1/2 cup roasted peanuts chopped
- 1/4 cup toasted coconut flakes optional
Instructions
-
Cook rice according to package instructions.
-
Over medium heat, warm coconut oil in a large pot or dutch oven. Once hot, add shallot and sauté until translucent and soft, about 2 minutes. Add garlic and ginger and sauté until fragrant, about 30 seconds.
-
Add red curry paste, sweet potato, and 1 tablespoons coconut milk stir, and cook for 2 minutes.
-
Add remaining coconut milk, non-dairy milk, and maple syrup. Bring to a simmer over medium heat. Do not bring to a boil or coconut milk will separate.
-
Cook, covered, until sweet potatoes are tender, about 15 minutes, stirring occasionally.
-
Add bell pepper, tamari, kale and lime juice, simmer until kale is tender, about 3 minutes. Adjust seasoning to taste- lime juice to cut spice, maple syrup for sweetness and tamari for salt.
-
Serve over rice and top with peanuts and coconut flakes.
P.S. My homemade red curry paste is here
