Thai Sweet Potato Peanut Butter Curry

• servings: 6 servings
• active time: 15 minutes
• total time: 35 minutes

Ingredients

1 medium yellow or white onion

4 cloves garlic

1 tablespoon fresh grated ginger

1 tablespoon oil

3 tablespoons red curry paste

2 tablespoons tomato paste

1/4 cup creamy peanut butter

3 cups sweet potatoes (peeled and cubed)

1 can chickpeas (drained and rinsed)

1 red bell pepper (diced)

1 can light coconut milk

1 1/2 cups vegetable or chicken broth

1/2 teaspoon salt (omit if your peanut butter was salted)

1/4 teaspoon red pepper flakes

1 cup kale or spinach

1 tablespoon lime juice

Directions

heat oil

Heat the oil in a large pot or dutch oven. Add in the diced onion and saute for 5 minutes or until translucent.

saute garlic

Add in the minced garlic and grated ginger and saute an additional 5 minutes.

add curry paste

Add in the curry and tomato pastes and saute for 2 minutes.

add all ingredients

Add in all remaining ingredients aside from the lime juice and kale.

simmer

Stir well to combine, then bring to a boil, reduce the heat to low, and let simmer, uncovered, for about 20 minutes or until the potatoes can be easily pierced with a fork.

blend

Once the potatoes are soft, transfer about 1 cup worth of the curry to a blender and blend until creamy. This is optional, but it helps thicken the curry and give it a rich and creamy consistency.

stir

Transfer back to the pot and stir well. Stir in the lime juice and spinach and let simmer until it wilts.

serve

Garnish with fresh cilantro and red pepper flakes, serve over fresh white rice and enjoy!

Nutrition

• Serving Size: 1 cup
• Calories: 393 kcal
• Total Fat: 28 g
• Saturated Fat: 12 g
• Total Carbohydrate: 34 g
• Dietary Fiber: 5 g
• Total Sugars: 6 g
• Protein: 5 g