If you're looking for a fresh, fast, and flavorful way to celebrate Meatless Monday then this dish is for you! This recipe is loaded with great-for-you ingredients like sweet potatoes, chickpeas, and kale.
Yield: 4
Thai Sweet Potato Curry
If you're looking for a hearty yet healthy dinner option then this Thai Sweet Potato Curry is absolutely perfect! It is ready in just 30 minutes and is loaded with good-for-you ingredients like chickpeas, sweet potatoes, and kale. It also happens to be completely vegan, gluten-free, and nut-free making it a wonderful option for a variety of different diets. This recipe stores for up to 4 days so feel free to prep it on the weekend and enjoy for lunch or dinner during the week!
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Ingredients
- 2 tsp coconut oil
- 1 yellow onion, thinly sliced
- 2 tbsp green curry paste
- 1 tsp fresh ginger
- 2 garlic cloves, minced
- 2 sweet potatoes, peeled and diced
- 1 15-oz can chickpeas
- 1 cup light coconut milk
- 1 cup vegetable broth
- 4 cups green kale, chopped
- ¼ cup fresh cilantro
- 1 lime, cut into wedges for serving
Instructions
- In a large skillet, melt the coconut oil over medium-high heat. Add the onion and cook, stirring, until it begins to soften, about 3 minutes. Add the garlic, ginger, and curry paste and cook, stirring, until it becomes fragrant, about 1 minute. Stir in the sweet potatoes, broth, and coconut milk.
- Bring the mixture to a boil, then reduce the heat to medium and let it simmer until the sweet potatoes are tender, about 10 minutes. Stir in the chickpeas, kale, and cilantro, and cook until the chickpeas are heated through and the kale is wilted.
- Serve immediately with lime wedges or store in the refrigerator for up to 4 days.
Leave a Reply