1-Pot Kale Sweet Potato Curry

Name: 1-Pot Kale Sweet Potato Curry
Total time: 30 min
Yield: 4 servings
Ingredients: 30 ml coconut oil; 1 ea shallot; 2 tbsp minced fresh ginger; 6 ea garlic cloves; 1 ea red chili; 2 tbsp red curry paste; 1 ea large sweet potato; 800 ml canned light coconut milk; 20 ml maple syrup; 3.8 g ground turmeric; 35 g frozen peas; 60 g kale; 70 g roasted cashews; 1 ea lemon

Recipe from MINIMALIST BAKER · original post · full recipe on minimalistbaker.com

A hearty 1-pot curry with kale, sweet potato, and roasted cashews. Red curry is infused with coconut milk for big flavor and creamy texture. Just 30 minutes required!

Serves 4 30 min 8g proteinKid-friendly

VeganDairy freeOne panAsian

Ingredients

coconut oil — 1 ½ tbsp30 ml
shallot — minced1 ea
minced fresh ginger2 tbsp
garlic cloves — minced6 ea
red chili — thinly sliced1 ea
red curry paste2 tbsp
large sweet potato — peeled and cubed1 ea
canned light coconut milk800 ml
maple syrup — 1 tbsp20 ml
ground turmeric — 1 ½ tsp3.8 g
frozen peas — optional35 g

Cooking for a different diet?

Swaps that keep this dish what it is. The prices on this page are for the recipe as written.

Gluten-free
- 30 g Gluten-free red curry paste instead of red curry paste
Fry the gluten-free curry paste with the sweet potato as before, and serve over rice or quinoa.

Swaps are suggestions — check labels if you are cooking for an allergy.

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coconut oil · 30 ml
shallot · 1 item
minced fresh ginger · 2 tbsp
garlic cloves · 6 items
red chili · 1 item
red curry paste · 2 tbsp
large sweet potato · 1 item
canned light coconut milk · 800 ml
maple syrup · 20 ml
ground turmeric · 3.8 g
frozen peas · 35 g
kale · 60 g
roasted cashews · 70 g
lemon · 1 item

Method

Heat a large pot over medium heat. Once hot, add coconut oil, shallot, ginger, garlic, and chili. 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.
At this time, also taste and adjust the flavor of the broth as needed. I added more maple syrup for sweetness, sea salt for saltiness, and turmeric for a more intense curry flavor. You can also add more curry paste for more spice and intense curry flavor. Don't be shy with seasonings - this curry should be very flavorful.
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 (broccoli and rice being my favorites). This dish gets elevated with the addition of more lemon juice and Thai or Italian basil for serving.