Kale, Peanut and Sweet Potato Curry

Kale and sweet potato are simmered with coconut milk, peanut butter and red curry for a healthy mashup of Thai and African curry flavors

1 tsp coconut oil or other cooking oil
1 medium onion, chopped
2 cloves garlic, minced
2″ chunk of ginger, peeled and minced
1 tsp ground coriander
2 medium sweet potatoes or yams, chopped into 3/4″ chunks
3 cups / 700 mL vegetable stock or water
2 carrots, chopped into 3/4″ chunks
3 small zucchini, chopped into 3/4″ chunks
14 oz / 415 mL can coconut milk, stirred (I used Low-Fat and it turned out fine)
3 Tbs creamy peanut butter
2 tsp Thai red curry paste
1 medium head kale, stemmed and chopped (about 4-5 cups loosely packed)
1 cup / 225 g small cherry tomatoes, halved if large
handful of peanuts, toasted and chopped finely (optional)
salt and pepper

View the full recipe at Borrowed Salt →