30-MINUTE SWEET POTATO AND KALE COCONUT CURRY

30-MINUTE SWEET POTATO AND KALE COCONUT CURRY

Serves 4-6
(adapted from tasty-yummies)

Ingredients:

  • A splash of water or liquid stock to saute onion
  • 1 medium yellow onion, diced
  • 1 red bell pepper, sliced
  • 3 tbsp AYAM red curry paste
  • 3 medium-sized cloves garlic, minced
  • 1 tbsp fresh ginger root, minced or grated
  • 1/2-1 tbsp fresh Turmeric Root, minced or grated
  • 1 large can AYAM full-fat coconut milk (or small can of coconut cream and make up rest with water)
  • 1 cup low-sodium vegetable broth/stock
  • 2 large sweet potatoes, peeled if not organic and cut into 1-inch cubes
  • 1 large bunch kale, stems removed and roughly chopped
  • 1 cup of peas (frozen is fine) or cooked chickpeas
  • 2 teaspoons Braggs liquid aminos, (you could also use gluten-free tamari)
  • sea salt and freshly ground black pepper, to taste

For garnish:
I always serve mine with small amount of CoYo Coconut Yoghurt (plain), shredded raw veggies like carrot etc and chopped walnuts for crunch factor and freshly chopped coriander. Also, you may add a good 1/4 cup of chickpeas to further boost the nutrient density of this flavoursome dish and Thai basil, red chiles, coconut flakes and/or green onions or parsley!

Instructions:

  1. Heat a large saucepan or pot over a medium heat
  2. Add the diced onion, red bell pepper and red curry paste, stir around until the onion is softened about 5 minutes. Add the splash of water/stock if required
  3. Add the garlic, ginger and turmeric. Give it a stir around, let it cook for 1-2 minutes. *** I throw all this into a mini processor or the Thermomix to blitz up together for a second or so literally because I am lazy..I often throw the onion in there too and add it ALL at the start of the cooking process when time is of the essence. Watch and stir so it doesn’t burn especially if you’re sautéing in water. Always tastes great!
  4. Add coconut milk, vegetable broth, sweet potatoes and liquid aminos.
  5. Stir well and bring to a bring to a boil.
  6. Reduce heat to a simmer and add the kale.
  7. Then cover and cook just until the sweet potatoes are tender, approx. 10-15 minutes.
  8. Add peas (and or cooked chickpeas) nearer to the end.
  9. Taste and adjust seasonings as needed

Some additional notes:

This curry does thicken up as it sits.
Serve over rice (my fave is organic brown basmati or black rice) quinoa, cauliflower rice or simply as it is or on chickpeas or similar…and garnish.

Note:

You can swap out the coconut milk which is high in fat, mostly saturated, for a nut or seed milk.  Also If you are not a regular bean eater, introduce legumes slowly into your life (1 tbsp at a time) and soak and rinse very well, a few times, before and after cooking. Even if from a can.
They are natures cheapest superfoods in my opinion along with sweet and other potatoes (tubers) sustaining populations for thousands of years but the high fibre in legumes can take the gut microbiome some adjusting to.  But it’s worth it! Allow your microbiome time to adjust (they thrive o the stuff!), especially if you’ve been eating more refined, processed and animal-based (low-no fibre) foods.

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