Thai Style Peanut Sweet Potato Curry with Chickpeas
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
6
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Calories
366 kcal
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Course
Main Course
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Cuisine
Thai
Thai Style Peanut Sweet Potato Curry with Chickpeas
Description
The recipe begins by sautéing garlic and fresh ginger in olive oil to release their aromas. Sweet potatoes and red curry paste are added along with peanut butter to coat the vegetables briefly before introducing coconut milk, vegetable broth, soy sauce, lime juice, turmeric, coriander, and salt to create a richly flavored curry base. This mixture simmers so the sweet potatoes soften. Then red bell pepper, chopped kale, and canned chickpeas are stirred in and warmed through. The final dish balances silky coconut and peanut textures with the earthiness of turmeric and freshness from lime.
This curry can be served with various grains like rice, quinoa, or cauliflower rice depending on preference for a wholesome meal. Garnishes such as cilantro, chopped peanuts, and green onions add crunch and herbaceousness that complement the creamy curry. Optional cayenne can be added for extra heat.
Leftover curry stores well refrigerated for up to three days and freezes for up to three months in airtight containers. Reheat gently on the stovetop to preserve flavors and textures.
Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1 " ginger peeled and grated (or minced, fresh cube
- 2 cups sweet potato about 1 med-lg potato or 2 small, peeled, chopped
- 1 ½ tablespoons red curry paste
- 3 tablespoon peanut butter
- 1 coconut milk 14 ounce can
- ½ cup vegetable broth or water
- 1 ½ tablespoons soy sauce tamari or coconut aminos
- 1 lime juiced
- ½ teaspoon Turmeric ground
- ¼ teaspoon ground coriander
- 1/2 teaspoon kosher salt to taste
- 1 red bell pepper julienne cut, large
- 1 kale chopped (about 1 ½ cups, small bunch, lacinato
- 1 chickpeas 14 ounce can
For Serving and Garnish
- rice quinoa or cauliflower rice
- cilantro
- green onions
- peanuts chopped; roasted
Instructions
- In large pot over medium heat, add oil, garlic, ginger – cook for about 1 minute. Add in chopped sweet potato, curry paste and peanut butter, stirring to coat and cook for about 2 minutes.
- Add in coconut milk, broth (or water), soy sauce, juice of lime, ground turmeric, ground coriander and salt. Stir and simmer for 15 minutes.
- Add in bell pepper and simmer for another 5-10 minutes – until potatoes are soft. Stir in chopped lacinato kale and chickpeas, and warm for another 3-4 minutes. Taste test for more salt, or add in some optional heat with a pinch of cayenne.
- Serve with rice, quinoa or even cauliflower rice. Garnish with cilantro, chopped peanuts.
Notes
- Store leftovers in an airtight container in the refrigerator, best within 3 days.
- Freeze in airtight containers or sturdy freezer bags for up to 3 months; thaw in refrigerator before reheating on low stovetop heat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 366 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 366kcal | 18% |
| Carbohydrates | 34g | 11% |
| Protein | 11g | 22% |
| Fat | 23g | 35% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 600mg | 25% |
| Potassium | 635mg | 14% |
| Fiber | 8g | 32% |
| Sugar | 8g | 16% |
| Vitamin A | 8321IU | 166% |
| Vitamin C | 44mg | 49% |
| Calcium | 86mg | 9% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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