Ingredients

The following ingredients have 4 Servings
  • 1 medium yellow or white onion
  • 4 cloves garlic
  • 1 tbsp fresh grated ginger
  • 1 tablespoon oil
  • 3 tbsp red curry paste
  • 2 tbsp tomato paste
  • 1/4 cup creamy peanut butter
  • 3 cups sweet potatoes (peeled and cubed)
  • 1 can chickpeas (drained and rinsed)
  • 1 red bell pepper (diced)
  • 1 can light coconut milk
  • 1 1/2 cups vegetable or chicken broth
  • 1/2 tsp salt (omit if your peanut butter was salted)
  • 1/4 tsp red pepper flakes
  • 1 cup kale or spinach
  • 1 tablespoon lime juice

Instruction

  • Heat the oil in a large pot or dutch oven. Add in the diced onion and saute for 5 minutes or until translucent.
  • Add in the minced garlic and grated ginger and saute an additional 5 minutes.
  • Add in the curry and tomato pastes and saute for 2 minutes.
  • Add in all remaining ingredients aside from the lime juice and kale.
  • Stir well to combine, then bring to a boil, reduce the heat to low, and let simmer, uncovered, for about 20 minutes or until the potatoes can be easily pierced with a fork.
  • Once the potatoes are soft, transfer about 1 cup worth of the curry to a blender and blend until creamy. This is optional, but it helps thicken the curry and give it a rich and creamy consistency.
  • Transfer back to the pot and stir well. Stir in the lime juice and spinach and let simmer until it wilts.
  • Garnish with fresh cilantro and red pepper flakes, serve over fresh white rice and enjoy!