Red Thai Curry with Sweet Potatoes & Chickpeas
CALORIES: 300
PREP: 10 minutes
COOK: 20 minutes
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 sweet potatoes, chickpeas, and kale, and bursts with flavor thanks to the addition of red curry paste, coconut milk, peanut butter, garlic & ginger!
Ingredients
| 1 tbsp | coconut oil |
|---|---|
| 1 | yellow onion, sliced |
| 1 | red bell pepper, sliced |
| 2 | garlic cloves, minced |
| 1 tsp | grated fresh ginger |
| 1/4 cup | red curry paste |
| 1 | 19-oz can light coconut milk |
| 1 cup | vegetable broth |
| 1/4 cup | smooth natural peanut butter |
| 2 tbsp | tamari |
| 2 | medium sweet potatoes, peeled and diced |
| 1 | 19-oz can chickpeas, drained and rinsed |
| 2 cups | chopped green kale |
| 1/2 | lime, juice |
| 1/4 cup | fresh cilantro leaves |
Directions
In a large skillet, melt the oil over medium-high heat. Add the onion and red pepper and cook, stirring occasionally, until they begin to soften, about 2 to 3 minutes. Add the garlic and ginger and cook until they become fragrant, about 30 seconds. Add the curry paste and cook, stirring, for another 30 seconds. Stir in the coconut milk, vegatable broth, peanut butter, and tamari. Mix the sauce until it is smooth and bring it to a simmer. Reduce the heat to medium and add the sweet potatoes and chickpeas. Cook, covered, stirring occasionally, until the sweet potatoes are tender, about 10 to 12 minutes. Stir in the kale and lime juice.
Serve immediately topped with the cilantro or store in the refrigerator for up to 5 days.
| Per serving | |
|---|---|
| Calories (kcal) | 300 |
| Total Fat (g) | 14 |
| Saturated fat (g) | 6 |
| Sodium (mg) | 540 |
| Total Carbohydrate (g) | 35 |
| Dietary Fiber (g) | 7 |
| Total Sugars (g) | 10 |
| Protein (g) | 9 |
| Calcium (mg) | 59 |
| Iron (mg) | 1 |
| Potassium (mg) | 356 |
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