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Sweet Potato Curry with rice and peanuts

Sweet Potato Curry with Kale

Enjoy this creamy Thai-style Sweet Potato Curry with Kale tonight! Made in just one pot in under 30 minutes, everyone will love this vegan and gluten-free dinner; a healthy and delicious weeknight meal. 
5 from 7 votes
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Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 380kcal
Author: Sarah McMinn

Ingredients

  • 1 cup brown rice, uncooked
  • 2 tbsp. coconut oil
  • 1 small white onion, thinly sliced
  • 2 cloves garlic, minced
  • 1" fresh ginger, grated or minced
  • 2 small sweet potatoes, peeled and cubed into ½" cubes
  • 1 large carrot, chopped
  • 3 tbsp. red curry paste
  • 1 (14 oz) can full fat coconut milk
  • 1 cup vegetable broth
  • 6 large leaves of curly kale, de-stemmed and chopped
  • ¼ cup chopped cilantro
  • ¼-1/2 tsp. salt

Toppings

  • a few sprigs of cilantro
  • ½ cup dry-roasted peanuts
  • fresh lime juice
US Customary - Metric

Instructions

  • Cook rice according to package instructions. Prepare the curry while the rice cooks. 
  • In a large soup pot, heat oil over medium heat. Add onions and sauté for 5 minutes until fragrant and translucent. Add garlic and ginger and sauté for another minute. 
  • While onions are sautéing, peel and chop the sweet potatoes and carrots. Add chopped vegetables to the onion and garlic mixture along with the red curry paste. Stir to coat the vegetables for another 2-3 minutes until sweet potatoes and carrots are fully coated.
  • Add coconut milk and vegetable broth. Bring to a boil then reduce heat to a simmer. Cover and simmer for 15 minutes or until sweet potatoes are easily pierced with a fork. Cooking time will depend on the size of your sweet potatoes and your soup pot. 
  • Remove from heat and add chopped kale and cilantro. Stir until kale has wilted. 
  • Serve immediately over rice with fresh cilantro, peanuts, and lime wedges. Leftover curry can be stored in an airtight container in the refrigerator for 3-4 days. 

Notes

Serving and Storing - Let sweet potato curry cool 10 minutes before serving. Serve the sweet potato curry with brown rice or cauliflower rice. Top it with fresh cilantro, peanuts, and fresh lime juice. Serve it alone or with Thai Spring Rolls or Lettuce Wraps. Store leftover curry in an airtight container in the refrigerator for 3 days. It can also be stored in the freezer for up to 1 month.
Recipe Tips
  1. Make sure to cut your sweet potatoes as evenly as possible so that they cook evenly.
  2. To avoid sweet potatoes getting mushy, keep the temperature to a simmer and stir often.
  3. Make sure to test your red curry paste. Some are hotter than others so you may need to reduce or increase the amount accordingly.

Nutrition

Calories: 380kcal | Carbohydrates: 46g | Protein: 8g | Fat: 18g | Saturated Fat: 8g | Sodium: 498mg | Potassium: 333mg | Fiber: 4g | Sugar: 3g | Vitamin A: 5100IU | Vitamin C: 5.5mg | Calcium: 54mg | Iron: 1.6mg