Indulging in delicious meals is one of life’s greatest pleasures, but what if we could combine culinary delight with a recipe that promotes wellness and focuses on your health? This Thai-Style Sweet Potato and Kale Curry is a delectable fusion of flavours, textures, and nutrients that not only tantalises your taste buds but also nourishes your body, making it a perfect addition to your thyroid-friendly diet.
At the heart of this recipe are two superstar ingredients: sweet potatoes and kale. These nutritional powerhouses are rich in essential vitamins and minerals, including vitamin A, vitamin K, and numerous antioxidants. Vitamin A is particularly vital for thyroid health, as it is crucial in regulating hormone production and supporting overall thyroid function. Kale, on the other hand, contributes to thyroid wellness with its high vitamin K content.
Under the guidance of a team of clinical nutritionists at Glucare, we have carefully curated every element of this dish to ensure it aligns with a health-conscious lifestyle. Now all you need to do is enter the kitchen and try this delicious Sweet Potato and Kale Curry, a delicious recipe that puts your health front and centre.
This curry can be considered thyroid-friendly for several reasons:
Suitable for Resistant Starch Production: Sweet potatoes and chickpeas possess high levels of resistant starch, a type of starch that resists digestion in the small intestine. This resistance leads to a slower release of glucose, helping to stabilize blood sugar levels.
Fiber To Prevent Spikes: Kale, sweet potatoes, and chickpeas have a great amount of fiber to ensure your digestive system stays on track and to delay digestion, which prevents spikes.
No Goitrogenic Ingredients: We’ve crafted this recipe with care, excluding goitrogenic ingredients that can impact thyroid function. There’s no need to worry about potential thyroid disruptions here; we’ve got you covered.
Anti-inflammatory and Antioxidant Properties: The blend of spices, such as Thai red curry paste, cumin, coriander, and turmeric increases antioxidant and anti-inflammatory properties.
Balanced Macronutrient Profile
Calories: Approximately 300-350 kcal per serving The calorie content is moderate, making it a suitable option for those seeking a fulfilling yet health-conscious meal.
Protein: Each serving delivers around 10-15g of protein sourced from the chickpeas and kale
Carbohydrates: With approximately 35-40g of carbohydrates per serving
Fat: The curry contains about 15-20g of healthy fats per serving Healthy fats come from coconut oil and coconut milk
Ingredients and Health Benefits of Sweet Potato and Kale Curry
Sweet Potato and Kale:
Sweet Potatoes: These vibrant orange gems are packed with vitamin A, essential for thyroid health. They also offer a healthy dose of fibre, supporting digestion and stabilising blood sugar levels.
Kale: A leafy green powerhouse, kale is rich in vitamin K, which aids in thyroid function. It’s also a great source of antioxidants and fibre, promoting well-being.
Chickpeas: A plant-based protein source, chickpeas ensure you get the protein your body needs for thyroid health. They also provide fibre for digestive wellness.
Diced Tomatoes: Tomatoes are rich in vitamins, minerals, and antioxidants, which contribute to overall health. They add a delightful acidity to the curry.
Coconut Milk: A dairy-free alternative, coconut milk lends creaminess to the dish while being gentle on the digestive system. It’s a source of healthy fats and adds a tropical touch.
Onion and Garlic: These aromatic ingredients not only enhance flavour but also offer potential immune-boosting properties, which can benefit thyroid health.
Thai Red Curry Paste: This paste infuses the curry with bold and fragrant Thai flavors. Adjust the amount to suit your spice preferences.
Spices (Cumin, Coriander, Turmeric): These spices not only provide depth of flavor but also offer anti-inflammatory properties, potentially supporting thyroid health.
Preparation Tips for Thai-Style Sweet Potato and Kale Curry
- Chop Ingredients in Advance: Preparing all your ingredients in advance makes cooking a breeze.
- Adjust Spices: Tailor the spice level by adjusting the amount of Thai red curry paste. Start with less if you prefer milder flavours.
- Simmer Gently: Let the curry simmer gently to allow flavours to meld and sweet potatoes to become tender.
Serving Tips for Thai-Style Sweet Potato and Kale Curry
- Garnish with Fresh Herbs: Sprinkle fresh cilantro leaves on top for a burst of colour and flavour.
- Serve with Rice or Naan: Enjoy your curry with jasmine rice or warm naan bread for a complete meal.
- Lime Wedges: Provide lime wedges for an extra zing of citrusy freshness.
Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Freezing: You can freeze the curry (without rice or naan) for up to 2-3 months. Thaw and reheat when ready to enjoy.
Reheating: Reheat in a saucepan or microwave, adding a splash of coconut milk if it thickens too much upon reheating.
Intrigued? This Thai-Style Sweet Potato and Kale Curry is not just a dish; it’s a flavourful journey into wellness, designed to support your thyroid health while indulging your taste buds. Join us as we uncover the secrets behind this nourishing creation and embark on a culinary adventure that prioritises your well-being without compromising on taste.
Thai-Style Sweet Potato and Kale Curry
- 2 medium-sized sweet potatoes, peeled and cubed
- 1 bunch kale, leaves chopped and stems removed
- 1 can (400g) chickpeas, thoroughly drained and rinsed
- 3 tomatoes, chopped
- 1 cup (250ml) vegetable broth or water
- 1 ½ cups (375 ml) coconut cream
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 2 tbsp Thai red curry paste, (adjust to taste for spiciness)
- 1 tsp ground cumin
- ½ tsp ground coriander
- ½ tsp ground turmeric
- salt and freshly ground black pepper, to taste
- 2 tbsp coconut oil
- 2-3 lime leaves
- fresh cilantro leaves , (optional for garnish)
- lime wedges, (optional for garnish)
- In a large pot, heat 2 tablespoons of coconut oil over medium heat.
- Add the finely chopped onion and sauté until translucent. Add minced garlic and sauté until fragrant.
- Stir in the Thai red curry paste, ground cumin, ground coriander, and ground turmeric. Sauté for about a minute to release the fragrant flavors.
- Add the diced sweet potatoes, diced tomatoes, and vegetable broth. Cover the pot and allow it to simmer on medium heat for 10 minutes. Add the coconut cream and chickpeas. Cover the pot and allow it to simmer gently for approximately 15-20 minutes or until the sweet potatoes become tender and can be easily pierced with a fork.
- Stir in the chopped kale and cook for a couple of minutes until the leaves wilt and become tender.
- Taste the curry and adjust the seasoning.
- Serve your Thai Style Sweet Potato and Kale Curry hot, with a side of steamed brown rice and garnished with fresh cilantro leaves and lime wedges. Enjoy!