You may be aware that I have made many curries in the past (see here and here), but my favorite is this one. This is a big statement, but it’s true.
This is also a 30-minute recipe that screams cozy food, comfort, and the fall. You know what I think about autumn.
Red Curry
The red curry is a Thai favorite made from a base of coconut milk and red curry paste. It can be served with vegetables, meat, or seafood. The paste is usually made from red chilies and garlic, along with lemongrass and other herbs and spices, which makes it spicy and aromatic!
This Thai-inspired version uses the same flavors as Thai curries but adds sweet potatoes and Kale to the mix, which aren’t common in Thai curries.
How to make Kale Sweet Potato Curry
This recipe is inspired by my passion for curry paste, which I use in and for. Join the party.
This recipe begins with red curry paste, red pepper, and ginger. Coconut milk provides creaminess, sweetness, and flavor. Maple syrup and turmeric balance the heat and add flavor.
I love the way that the sweet potatoes and Kale blend perfectly to create a tender sweetness with a healthy dose of greens. Two superfoods combined in one pot.
Then, add some green peas, cashews, and plant-based protein.
It’s a great weeknight meal if you want something healthy and hearty. You can add your choice of protein – I chose green peas with roasted salted nuts, but you can also use chickpeas and lentils. Enjoy this dish as-is or with rice, quinoa, or steamed vegetables (broccoli is my favorite).
Ingredients
CURRY
- Coconut oil, avocado oil or grapeseed oil: 1 1/2 tbsp
- One medium shallot (minced)
- Fresh ginger minced to 2 Tbsp
- 2 Tbsp of minced garlic
- One medium Thai Red Chili (or Serrano Pepper // stem removed and thinly sliced; remove seeds for less heat or leave out)
- Red curry paste, 2-3 tablespoons
- Sweet potato, one large (or two small sweet potatoes per 1 large) – skin removed and cubed into bite-size pieces.
- Light coconut milk, two 14-ounce cans (substitute full fat for extra creamy texture).
- Add more maple syrup to taste.
- Ground turmeric, 1 1/2 tsp
- Taste of sea salt ( optional).
- 1 cup frozen green peas
- Chop 2 cups of Kale
- 1 cup lightly salted cashews ( optional
- Juice 1 medium lemon
Optional FOR SERVING
- Lemon wedges
- Fresh cilantro or Thai basil (or regular basil)
- Brown rice* (quinoa) or coconut quinoa
- Broccoli steamed
Instructions
- Heat a large pot over medium heat. Add coconut oil, shallots, garlic, ginger, and pepper once the pot is hot. Stir frequently and sauté for 2 to 3 minutes.
- Stir in the red curry paste and sweet potato and continue to cook for another 2 minutes.
- Stir in the coconut milk, maple sugar, turmeric, and a pinch of salt. Bring to a boil over medium heat.
- Add peas to the pot (optional), and reduce heat slightly. The heat should be low to medium.
- Stirring occasionally, cook for 5-10 mins to soften and infuse curry flavor into the peas and potato.
- Taste the broth and adjust it if necessary. I added more sea salt to make it saltier, more maple syrup to sweeten, and more turmeric for an intense curry flavor. Add more curry paste to get a more intense curry flavor. Do not be afraid to season this curry – it should be very flavorful.
- Cover the Kale and lemon juice once the broth has been well-seasoned and the potatoes have softened. Continue to simmer for another 3-4 minutes on low or medium heat.
- Serve with rice, quinoa, or steamed broccoli (broccoli and quinoa are my favorites). The dish is elevated by adding more lemon juice, Thai, or regular basil to the serving.
