Thai and Indian style 1-pot green fusion curry with sweet potatoes, lots of fresh flavors, chickpeas, creamy coconut milk and seasonal vegetables. The result is a vibrant, creamy, and filling curry that’s perfect for weeknight meals, meal prep, and more!

Ingredients

CURRY

  • 1/4 cup water (or a small amount of oil)
  • 2/3 cup diced or thinly sliced shallots or onions
  • < li class="wprm-recipe-ingredient" style="list-style-type: disk;">1 El chopped fresh ginger

  • 3 cloves Garlic, chopped
  • 4-6 Soup green curry paste (bought from store if using, start with less as it’s saltier // our recipe is less strong , so I usually add more)
  • 2 medium Sweet potatoes, peeled and diced< /li >
  • 2 EL Coconut Aminos, SPLIT, plus more to taste (or submarine salt to taste)
  • 1 cc Curry powder* < /span > (or store bought)
  • 1 14 oz can light coconut milk
  • 1/2 cup Water or vegetable broth (vegetable broth will add more flavor, so just go ahead with extra salt)
  • 1 15oz Canned chickpeas, rinsed and emptied (~1 ½ cups of drained chickpeas, as the original recipe is written)< /li>
  • 1 TL Maple syrup or coconut sugar (optional // omit for less sugar)
  • 3 cups chopped kale or other firm greens (like kale)
  • < /ul>

FOR SERVING optional

  • Coriander
  • Lemon or lime wedges
  • Roasted cashew nuts, chopped

Instructions

  • Heat a large pot or Dutch Oven over medium heat. Once hot, add the water, shallot or onion, and ginger. Saute for 3-4 minutes, stirring frequently, until onion is fragrant and translucent.
  • Add the garlic and sauté just a few more minutes. Then add the curry paste (starting with the smallest amount suggested and adding later if needed) and stir. Cook for 2 more minutes.
  • Add the sweet potatoes, half the coconut amino acids and the curry powder and toss. Cook for 2-3 minutes to infuse the curry paste and powder into the potatoes. Then add the coconut milk, water or vegetable broth, the remaining half of the coconut amino acids and stir. Bring to a boil over medium heat.
  • Once cooked, add the chickpeas and reduce the heat slightly. You want to simmer, not boil, which should be done over low to medium heat.
  • Covered Cook for 10 to 12 minutes, stirring occasionally. Simmer – reduce heat while cooking.
  • At this point, taste and adjust the flavor of the broth as needed by adding maple syrup or coconut sugar for sweetness (optional), coconut amino acids for saltiness/deep flavor, curry powder for spiciness and depth of flavor, or curry paste for more bright citrus Notes (this paste tends to brighten aromas with its tart notes). Don’t be shy with the spices – this curry is said to be delicious.
  • Once the broth is yours, taste it , add your choice of greens, stir and cover. Cook for 2-3 minutes or until green is bright in color and has just collapsed. Turn off the heat and let the curry sit uncovered for a few minutes before serving.
  • As is or via rice, Quinoa, steamed veggies or greens (optional). Garnish with desired toppings such as cilantro, lime or lemon, or roasted cashews for added texture and protein.
  • < span style="display: block;">Store leftovers in the fridge for up to 3-4 days or in the freezer for up to 1 month. Warm up on the stove. Add additional coconut milk if it needs more moisture.
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