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1-Pot Kale Sweet Potato Curry

Sammenlagt vurdering 5 1 vurderinger

1 1/2 Tbsp (22 g) coconut oil (or avocado or grape seed oil)
1 shallot, minced
2 Tbsp (12 g) minced fresh ginger
2 Tbsp minced garlic (12 g)
1 Thai red chili (or serrano pepper), stem removed and thinly sliced with seeds
3 Tbsp (60 g) red curry paste*
1 large (or 2 small) sweet potato, skin removed + cubed
2 14- ounce (414 ml) cans light coconut milk (sub full fat for extra creamy texture)
1-2 Tbsp (15-30 g) maple syrup, plus more to taste
1 1/2 tsp ground turmeric
optional: sea salt to taste
optional: 1/4 cup (36 g) frozen green peas
2 cups (134 g) chopped kale
optional: 1/2 cup (60 g) roasted cashews (lightly salted is best)
1 lemon, juiced
Lemon wedges
Thai (or regular) basil, or fresh cilantro
Brown rice* or coconut quinoa
Steamed broccoli