1 can (400g)chickpeas, thoroughly drained and rinsed
3tomatoes, chopped
1 cup(250ml)vegetable broth or water
1 ½ cups (375 ml) coconut cream
1onion, finely chopped
3clovesgarlic, minced
2tbspThai red curry paste, (adjust to taste for spiciness)
1tspground cumin
½ tspground coriander
½ tspground turmeric
salt and freshly ground black pepper, to taste
2tbspcoconut oil
2-3lime leaves
fresh cilantro leaves , (optional for garnish)
lime wedges, (optional for garnish)
Instructions
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!
Notes
To make your curry thicker, mix one teaspoon of cornstarch with a tablespoon of water. Add this mix to your curry, bring it to a boil, and cook until it gets as thick as you like. This helps avoid thinning out if cooked for too long.