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Coconut Sweet Potato Curry
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There are 3 ingredients I love, and this curry combines all three of them…Coconut, Sweet Potato and Kale. This recipe is adapted from a Korma recipe on Food52.com. I make it again and again, especially when the weather gets cold.
I just remembered something, when I got pregnant with Noura I could not stand the taste of coconut. Anyone else loves coconut but couldn’t bear it while pregnant?
I love having this recipe with Jasmine rice, but also great with brown rice or quinoa. If you like it spicy, increase the chili flakes to 1/4 teaspoon. And if you don’t have kale, you can also use chard or spinach, you may need more of it though.
Coconut Sweet Potato Curry
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Cook Time: 0min
|prep Time: 0min
| total Time: 0min
| servings: 0
Ingredients:
- 1 tbsp yellow onion
- 1 onion, diced
- 4 closed garlic, minced
- 1 tsp ginger, minced
- 2 sweet potatoes, peeled and cubed
- 200ml tomato sauce
- 1 1/2 tbsp curry powder
- 150ml vegetable stock
- 500ml coconut milk
- 1/2 tsp chili flakes
- Salt and pepper to taste
- 3 cups kale, chopped
- 1/2 cup chickpeas (optional)
Instructions:
- Heat the oil in a large saucepan on medium heat, then add the onion and cook for about 5 minutes until soft.
- Stir in the garlic and ginger, the stir for 1 minute. Add the sweet potatoes, tomato sauce and curry powder.. Stir for 10minutes.
- Add the stock, coconut milk, kale and chickpeas. Add the chili flakes if you like it spicy, and salt & pepper to taste. Reduce the heat to low and simmer for 20minutes until the potatoes are soft.
- Serve with rice or quinoa.
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