Ingredients:
- Olive oil
- 1 onion (yellow/white/whatever), diced
- 1 red bell pepper, diced
- 3 Tbsp. red curry paste
- 3 cloves garlic, minced
- 1 Tbsp. ginger, minced
- ~14 oz. coconut milk (one standard can)
- 1 cup vegetable broth/stock
- 2 lg. sweet potatoes, cut into 1″ cubes
- 1-2 c. frozen chopped kale (however “kaley” you like yours)
- 2 tsp. soy sauce
- 1 C. peas (fresh or frozen)
- Salt/Pepper
Instuctions:
- Heat pot over medium heat
- Add just enough oil to coat the bottom
- Add onion, pepper, and curry paste. Cook and stir for ~5 minutes
- Add garlic and ginger. Cook and stir for ~2 minutes
- Add coconut milk, vegetable stock, sweet potatoes, and soy sauce
- Bring pot to a boil. Reduce heat and simmer.
- Add peas. Cook ~3-5 minutes more; until sweet potatoes are soft.
- Serve over rice, vegetables, what have you.
Cook Notes:
The sauce wasn’t as thick as I’d like. Mayhaps I’ll fix that in a subsequent incarnation. I took this opportunity, and some left-over cauliflower to try “cauliflower cous cous”. Mixed it with brown rice and served this o’er top it. The kid and wife pronounced it good. Also kinda pretty on the plate.
The sauce wasn’t as thick as I’d like. Mayhaps I’ll fix that in a subsequent incarnation. I took this opportunity, and some left-over cauliflower to try “cauliflower cous cous”. Mixed it with brown rice and served this o’er top it. The kid and wife pronounced it good. Also kinda pretty on the plate.
Recent Comments