Sweet potato and coconut make a lovely pair in this creamy Thai-inspired curry. The recipe below also boasts hearty kale for an earthy flavor and tons of vitamins. It's a treat the whole family will love.
Aside from being low-carb, this recipe is also completely plant-based — ideal for a vegan or vegetarian crowd. Making a big batch to enjoy later on is easy, and it reheats quite nicely.
Kale and Sweet Potato Curry
6
20 minutes
30 minutes
50 minutes
1 tablespoon coconut oil
1 onion, diced
3 tablespoons Thai green curry paste
2 cloves garlic, minced
1/2 inch fresh ginger, grated
1 cup water
1 14-ounce can coconut milk
2 sweet potatoes, peeled and cut into 2-inch cubes
1 bunch kale, stems removed, cut into thin ribbons
2 teaspoons soy sauce
1 teaspoon lime juice
1/4 cup chopped peanuts
1/4 cup chopped cilantro
1 Thai chile, thinly sliced
Heat the coconut oil in a Dutch oven over medium heat. Add the onion and sauté until browned,10 to 12 minutes.
Add the curry paste, garlic and ginger. Cook until fragrant, about 10 minutes.
Stir in the water, coconut milk and sweet potatoes. Cook for 10 minutes.
Add the kale, stir to combine, and cook for an additional 5 minutes, until the sweet potato is tender and the kale is bright green.
Add the soy sauce and lime juice. Stir to combine.
Serve garnished with peanuts, cilantro and chile.
