Red Thai Peanut Curry

Happy New Year! If you’re like me, I usually take some time around the New Years to rest and recharge, and not focus on anything but what I want to do. I usually start my resolutions, and have a fridge full of possibility on the first Monday back. It feels like I’m going back to school again with a fresh new start, new journals and a new recipe plan!

I love creating new recipes, but I have a few tried and true options that I used all the time and have adjusted over time to fit my preferences. I love this recipe because it comes together quickly in one pot, and delivers serious flavour! One of my favourite memories from creating this meal is when we made this a few weeks into the lockdown in March 2020 and had just gone to get fresh ingredients and this curry was the excitement of the night. Oh the simple things.

I hope you enjoy it as much as I do!

Sometimes I throw in cauliflower too!

Serves 4-6
Vegan, GF, DF
Adapted from Fit Mitten Kitchen ( Link to original recipe)

 The Ingredients

• 1 TBSP olive oil

• 3 cloves garlic, minced

• 1.5 “ fresh cube of ginger, peeled and grated

• 2 cups peeled chopped sweet potato (about 1 med-lg)

• 2 TBSP red curry paste (adjust to taste)

• 3 TBSP peanut butter

• 1 (14) ounce full fat canned coconut milk

• ½ cup vegetable broth (or water)

• 1 ½ tablespoons soy sauce (tamari or coconut aminos)

• 1 lime

• ½ tsp ground turmeric

• ¼ tsp ground coriander

• 1 large red bell pepper, julienne cut

• 1 small bunch, kale or spinach (chopped, about 1 ½ cups)

• 1 (14 ounce) can of chickpeas, or 2 cups cooked from dried

For serving and garnish

• rice or quinoa

• cilantro

• green onions

• chopped roasted peanuts

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. Stir and simmer for 15 minutes.

• Add in bell pepper and simmer for another 5-10 minutes – until potatoes are soft. Stir in chopped kale and chickpeas, and warm for another 2 minutes.

• Serve with rice and quinoa. Garnish with cilantro and chopped peanuts.

What do you think? Let me know in the comments below!