Peanut Curry with Sweet Potato Is a Cold-Weather Hero
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The weather forecast is calling for temperatures so low I want to cancel all my plans until spring. All I want to do is get some fuzzy slippers, sit under blankets, and eat something hot and cozy, like a big bowl of this peanut curry with sweet potatoes and kale. It’s so comforting it’s like the culinary equivalent of an electric blanket.
Let’s get started: Sauté shallots, garlic, and fresh ginger until they’re fragrant and the shallots are nearly transparent, then mix in a bit of turmeric and Thai red curry paste. If you want to make this recipe completely vegan, make sure to select a vegan curry paste at the store.
Mix the curry paste with the shallots, garlic, and ginger, and continue cooking those for a few minutes. You’ll know it’s ready for the next step when the oils in the curry paste start to separate. Once that happens, add the tomatoes. You can use fresh or canned tomatoes, depending on your preference (just make sure they are peeled).
Add water or stock, and simmer the tomatoes until they fall apart and dissolve into a nice, tomato-y sauce without any big chunks of tomato in it. Then it’s ready for the peanut butter and coconut milk that give the dish its rich and creamy flavor. Mix those in and season to taste with salt and lime juice. You can add a bit of sugar at this stage if you like your sauce sweeter.
The sweet potatoes cook right in the sauce, so just chop them into small cubes and toss them into the pot to simmer for about 15 minutes, or until they’re soft enough to eat. Then add chopped kale and let it cook until wilted, and finally add chickpeas and let them cook just long enough to warm them up.
Serve the curry on top of rice, and it’s especially good when topped with fresh coriander and chopped peanuts. You could eat it immediately, but the author says it’s even better the second day, so you could make the sauce in advance and add the vegetables the next day.
Get the Recipe: Vegan Peanut Curry with Sweet Potato by Lazy Cat Kitchen
