Sweet Potato, Chickpea & Kale Curry

• 분량: 4 servings
• 활동 시간: 5 minutes
• 총 시간: 35 minutes

재료

1 large sweet potato (peeled and cut into large bite-size chunks)

Half bag of kale, plus any spinach / leafy greens to taste

1½ tablespoons olive oil

1 onion (chopped)

3 cloves garlic (grated)

1 teaspoon ginger (grated)

2 teaspoons curry powder

2 teaspoons ground coriander

1 teaspoon cumin

1 teaspoon turmeric

2 cups vegetable broth

1 can coconut milk

1 can chopped tomatoes (optional)

1 can or better jar of bold beans chickpeas

1 teaspoon salt

⅛ teaspoon black pepper

1 teaspoon garam masala (optional)

4 wedges lemon (or lime)

1 to 2 cups basmati rice (or naan bread)

4 tablespoons plain or greek yogurt

방향

MAKE FLAVOR BASE: Peel and cut 2 pounds sweet potatoes in large bite-size chunks. Heat 1½ tablespoons olive oil in pan and sauté 1 onion (chopped) for 4 minutes.

Add 3 cloves garlic, 1 teaspoon ginger (both grated), 2 teaspoons curry powder, 2 teaspoons ground coriander, 1 teaspoon cumin, 1 teaspoon turmeric, and ¼ teaspoon red pepper flakes.

Sauté one more minute or until fragrant. Add 2 tablespoons of water if the pan dries.

SIMMER UNTIL TENDER: Add 2 cups vegetable broth, diced sweet potatoes, 1 can coconut milk, 1 can crushed tomatoes, and 1 can chickpeas.

Season with 1 teaspoon salt and ⅛ teaspoon black pepper and simmer for 30 minutes or until the sweet potatoes are tender.

SERVING SUGGESTIONS: Turn the heat of and stir in 1 teaspoon garam masala.

Let cool down 5 minutes to allow the flavors to meld. Taste and adjust for salt before serving with rice or naan.

Top with a squeeze of lemon juice, fresh cilantro, and a dollop of yogurt. Easy right?

영양 정보

• 1회 제공량: 1 of 4
• 칼로리: 480 kcal
• 지방 전체: 14 g
• 포화 지방: 8 g
• 불포화 지방: 5 g
• 나트륨: 738 mg
• 탄수화물 전체: 78 g
• 식이섬유: 14 g
• 총 당류: 18 g
• 단백질: 11 g