Plus, this is a 1-pot, 30-minute recipe that screams comfort food and fall and all of the cozy things. You know how I feel about fall.
About Red Curry
Red curry is a popular Thai dish made with a base of red curry paste, coconut milk, and vegetables, meat, and/or seafood. The paste is typically made with red chilies, garlic, lemongrass, and other herbs and spices (source), making it spicy and fragrant!
This inspired version uses similar Thai flavors, but applies them to sweet potatoes and kale, which are not common ingredients in Thai curries.
How to Make Kale Sweet Potato Curry
This recipe starts with coconut oil, ginger, pepper, garlic, and red curry paste. Coconut milk adds creaminess and a slight sweetness, and maple syrup and turmeric add flavor and balance out the heat.
Next comes a few green peas and cashews for a kick of plant-based protein.
I hope you all love this curry! It’s:
This would make the perfect weeknight meal when you’re craving something hearty yet healthy. Add your protein of choice – I went for green peas and roasted salted cashews, but you could also go with chickpeas or lentils! Enjoy as is or over rice, quinoa, or steamed veggies (broccoli being my favorite).
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
1-Pot Kale Sweet Potato Curry
- 1 1/2 Tbsp coconut oil (or avocado or grape seed oil)
- 1 medium shallot (minced)
- 2 Tbsp minced fresh ginger
- 2 Tbsp minced garlic
- 1 medium Thai red chili (or serrano pepper // stem removed, thinly sliced // remove seeds or omit for less heat)
- 2-3 Tbsp red curry paste*
- 1 large sweet potato (or sub 2 small per 1 large // skin removed + cubed into even, bite-sized pieces)
- 2 14-ounce cans light coconut milk (sub full fat for extra creamy texture)
- 1-2 Tbsp maple syrup (plus more to taste)
- 1 1/2 tsp ground turmeric
- Sea salt to taste (optional)
- 1/4 cup frozen green peas (optional)
- 2 cups chopped kale
- 1/2 cup roasted cashews (optional // lightly salted is best)
- 1 medium lemon, juiced
FOR SERVING optional
- Lemon wedges
- Thai (or regular) basil, or fresh cilantro
- Brown rice* or coconut quinoa
- Steamed broccoli
- Heat a large pot over medium heat. Once hot, add coconut oil, shallot, ginger, garlic, and pepper. Sauté for 2-3 minutes, stirring frequently.
- Add red curry paste and sweet potato, stir, and cook for 2 minutes more.
- Add coconut milk, maple syrup, turmeric, and a pinch of salt and stir. Bring to a simmer over medium heat.
- Once simmering, add peas (optional) and slightly reduce heat. You want a simmer, not a boil, which should be around low to medium-low heat.
- Cook for 5-10 minutes, stirring occasionally, to soften the potato and peas and infuse them with curry flavor.
- At this time, also taste and adjust the flavor of the broth as needed. I added more maple syrup for sweetness, sea salt for saltiness, and turmeric for a more intense curry flavor. You can also add more curry paste for more spice and intense curry flavor. Don’t be shy with seasonings – this curry should be very flavorful.
- Once the broth is well seasoned and the potatoes are softened, add kale, cashews (optional) and lemon juice, and cover. Simmer for 3-4 minutes more over low to medium-low heat.
- Serve over rice, quinoa, or steamed broccoli (broccoli and rice being my favorites). This dish gets elevated with the addition of more lemon juice and Thai or regular basil for serving.
*This is an inspired (not traditional) Thai red curry.
*Find my favorite method for cooking brown rice at Saveur!
*Questions about substitutions, equipment, or troubleshooting? Check out our Recipe FAQ page.
*Nutrition information is a rough estimate.