Cooked - Thai Style Peanut Sweet Potato Curry With Chickpeas

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Thai Style Peanut Sweet Potato Curry With Chickpeas

6.0

1 tablespoon olive oil

2 cloves garlic (minced)

1 inch fresh piece ginger (peeled and grated (or minced))

2 cups peeled chopped sweet potato (about 1 medium - large potato or 2 small)

1 ½ tablespoons red curry paste

3 tablespoon peanut butter

1 (14 ounce) can coconut milk

½ cup vegetable broth (or water)

1 ½ tablespoons soy sauce (or tamari or coconut aminos)

1 lime (juiced)

½ teaspoon ground turmeric

¼ teaspoon ground coriander

½ teaspoon Kosher salt (to taste)

1 large red bell pepper (julienne cut)

1 small bunch lacinato kale (chopped (about 1 ½ cups))

1 (14 ounce) can chickpeas (drained and rinsed)

Rice (or quinoa or cauliflower rice)

Cilantro

Green onions

Chopped roasted peanuts

In large pot over medium heat, add oil, garlic, ginger, and cook for about 1 minute. Add chopped sweet potato, curry paste and peanut butter, stirring to coat and cook for about 2 minutes.
Add in coconut milk, broth (or water), soy sauce, juice of lime, ground turmeric, ground coriander and salt. Stir and simmer for 15 minutes.
Add in bell pepper and simmer for another 5-10 minutes – until potatoes are soft. Stir in chopped lacinato kale and chickpeas, and warm for another 3-4 minutes. Taste test for more salt, or add in some optional heat with a pinch of cayenne.
Serve with rice, quinoa or even cauliflower rice. Garnish with cilantro, chopped peanuts.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🍛Curry

Cuisine🇹🇭Thai

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 40 weeks ago

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