Sweet Potato, Kale, and Chickpea Curry
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Recipe by Purely Kaylie.
Ingredients
Scaled from 4. Cooking times barely change.
- ¼ tbsp oil (olive, avocado, or coconut)33 cal
- ¼ small yellow onion, diced11 cal
- ¾ clove garlic, minced3 cal
- ¾ tbsp red curry paste14 cal
- ¼ tsp ground ginger2 cal
- ¼ tsp ground cinnamon2 cal
- ¼ tsp ground cumin2 cal
- 2 pinches of salt0 cal
- ½ large sweet potatoes, cubed56 cal
- ¼ can garbanzo beans, drained and rinsed116 cal
- ¼ can coconut milk, full-fat or lite197 cal
- ¼ cup vegetable broth2 cal
- ¼ tbsp coconut sugar15 cal
- ½ cup chopped kale, packed28 cal
- White rice or brown rice, for serving0 cal
- Cashews or peanuts, for serving0 cal
Optional extras add peanuts
Read from the ingredients above. It can only catch what the list names — check it yourself if an allergy is serious.
Method
- 01
If serving the curry with rice (highly recommended!), prepare it according to the package.
- 02
Heat a large pot or skillet on medium-low temperature. Add oil and diced onions. Sauté for 1-2 minutes, stirring frequently. Add minced garlic, ginger, cinnamon, cumin, and salt. Sauté for an additional minute. Add cubed sweet potatoes and red curry paste. Cook for 5 minutes, stirring frequently.
- 03
Add coconut milk, vegetable broth, garbanzo beans, and coconut sugar. Mix the ingredients to combine. Bring to a boil, then simmer for 15-20 minutes or until sweet potatoes are tender. Toss in the chopped kale and cook for 2-3 minutes (until wilted).
- 04
Serve curry over rice. Garnish with cashews or crushed peanuts.