Sweet potato, chickpea and kale red peanut curry
I love love loveee this curry. I don't know how else to tell you that it's so worth trying. Before this curry, I was afraid of cooking with peanut butter, but one tablespoon is all this curry needs. It's hearty, healthy(ish) and wholesome. I've also split up the ingredient list into 2 simple parts because sometimes tackling a curry with lots of ingredients can be a bit daunting. Because I cook a lot for my family, I'm always looking for ways to incorporate more veggies into our meals for my youngest siblings. Kale is their arch nemesis, but in a good curry they will eat up every last bit and it was no different for this vibrant dish, they loved it - and my siblings are very harsh critics! I topped my bowl with some fresh coriander and roasted peanuts that my mum makes every so often at home and keeps in a jar for snacking. We served it up with fluffy jasmine rice, but I reckon that this curry would go very well with some homemade flatbreads for dipping and scooping up those very last bits :)
freezer friendly: yes
time: 40 - 60 minutes give or take
red curry paste:
1 thumb sized piece of ginger, peeled and roughly chopped
3 shallots, peeled and cut in half
1 or 2 red chillies (deseeded or not), roughly chopped
1/2 red bell pepper
a small handful of coriander
1/2 or 1 tbsp tomato puree
1 - 2 tsp coconut oil
1 lime - juice squeezed
a dash of cinnamon
1/2 tsp cayenne pepper
salt and pepper to taste, season it well, more than you think you should!
(makes enough for this curry dish)
1 tbsp veg or coconut oil
1 onion, halved and thinly sliced
1 tbsp butter
2 garlic cloves, roughly chopped
2cm piece of ginger, roughly chopped
1 - 1 1/2 tbsp curry powder
1/2 tsp cinnamon
1 tsp garam masala
1 large sweet potato, peeled (optional) and cut into bite size chunks
5 carrots, peeled - halved lengthways and chopped
1 can of chickpeas, drained and rinsed
1 small can of coconut milk
450ml veggie or chicken stock
1 tbsp peanut butter
half a small bag of kale, roughly chopped (stalks removed)
salt and pepper to taste
1. First, make the curry paste by adding all of the ingredients into a food processor and pulsing until relatively smooth. Taste, adjust, you might need more of something. Set aside.
2. Heat up oil in a large saucepan or heavy bottomed pot with lid and fry onions on medium heat until soft.
3. Add tbsp of butter, garlic and ginger and fry until fragrant before adding the spices and letting them bloom (do not let them burn!!!) for about 30 seconds - stirring the whole time.
4. Now we add all of that yummy curry paste and let it caramelise for about 3 - 5 minutes, stirring constantly to avoid sticking.
5. Then in goes the stock, coconut milk and honey - give it all a good stir and simmer gently for 10 minutes. (After this point I blitzed my curry sauce with my stick blender so I could have a smooth base for my veggies, totally optional but I love how doing this allows my main ingredients to shine!) Now add the sweet potato and carrot, put a lid on it and let it come back to a simmer for 15-20 minutes or until the sweet potato is nearly fork tender.
6. Next, add the drained chickpeas and stir in that 1 tbsp of peanut butter which not only thickens the curry but also gives it a lovely richness. Turn the hob down to low for 8 - 10 minutes.
7. Lastly, add the kale. It will wilt in about a minute or so, then go in with your salt and peps.
8. Serve hot, and I highly recommend topping with peanuts for a nice crunch!
P.S. I've been having a bit of trouble with the Blogger format lately since the update on my chromebook. If you're reading this Blogger, please change it back!!! This format is driving me insane. In the meantime, please forgive my lack of photos - and the way things are laid out.
And in other news, it's been lovely to get back into blogging after a long hiatus. I hope I actually keep it up this time, and thank you always for the support and lovely messages on Instagram.