Recipe of the Week – Kale Sweet Potato Curry
Confession time – I was seriously lacking inspiration this week. Sometimes, it takes all my willpower not to just eat mac and cheese most nights and as much as I love the fall, these dark nights at 7pm were not helping. Thankfully, one of my friends raved about this recipe for Kale and Sweet Potato Curry and even though curry is never my first choice, I figured I would give it a shot! I can’t tell you how glad I am that I did – this meal was so delicious and relatively easy despite the number of ingredients. I also like that you have most of the items on hand for a last minute dinner (curry paste lasts a long time) and I didn’t miss that there wasn’t any meat. I would highly recommend adding this to your next meal planning list – I already added it to my favorites section in my recipe box!
- 1 1/2 tbsp avocado oil
- 1 shallot
- 2 tbsp fresh ginger
- 2 tbsp garlic
- 3 tbsp red curry paste
- 2 small potato, skin removed and cubed
- 1 cans coconut milk
- 1-2 tbsp maple syrup
- 1 1/2 tsp ground turmeric
- 1/4 cup frozen peas
- 2 cups chopped kale
- 1/2 cup lightly salted cashews
- 1 lemon, juiced (forgot it in the picture, whoops!)
- Cooked quinoa (optional, for serving)
- Steamed broccoli (optional, for serving)
First, I chopped up the shallots, grated the ginger and popped the garlic cloves out of their plastic container.
I cooked these guys in some avocado oil for about 5 minutes, until the shallots were soft and it smelled like garlic and ginger in my house. I added in the sweet potatoes and cooked them until they were just shy of done, which took about 10 minutes.
Once the sweet potatoes were almost cooked, I added in the curry paste and cooked the sweet potatoes for a few minutes more.
Then, I added in the coconut milk, maple syrup, and turmeric. I used one can of regular coconut milk and one can of light coconut milk, but I’m not sure there is a difference. You could definitely use whatever style/brand of coconut milk you prefer!
Once the sweet potatoes had simmered in the liquid and spices for a few minutes, I added in the peas and let the soup simmer for about 7-10 minutes, until the sweet potatoes were soft.
After the curry had simmered, I added in the kale, cashews and lemon juice and simmered for another couple minutes, just until the kale was wilted and all the ingredients was mixed together well.
Then, it was ready to serve! As this was simmering, I cooked the quinoa and steamed the broccoli so they were both ready to serve when the curry was finished.
This curry was so, so good I already don’t have leftovers and have bought the ingredients to make it again! Maybe because it’s starting to get cold and the leaves are changing, but this is the perfect meal to have on your fall recipe list.
Do you guys have any recipes that you can make over and over and not get sick of? Let me know in the comments what your favorites are!