What a nice day here in Burlington for the start of April. I started the day off with a 6 km jog and a 6 km walk along our beautiful lake front in Burlington Onatrio. Lots of people were walking their dogs and at the park with children, the hustle and bustle of a spring day.
I love this curry by its self, it’s more like a stew but you can enjoy it with a side of rice or quinoa. It has just enough spice to give it a little bite without burning your mouth off. The coconut milk gives it a rich creamy texture and I love sweet potatoes. If you are eating this like a stew it will serve 2 people, but if you add a side of rice or quinoa it will serve 3.
I find cooking this in a large wok easier that in a large cooking pot.
- 1 tbsp peanut oil
- 1 cup chopped red onion
- 2 garlic cloves, peeled and chopped
- 1 tbsp chopped fresh ginger
- 2 small hot green chilies, seeded and cut
- 2 -3 tbsp Thai green curry paste (depending on spice)
- 2 small sweet potatoes or 1 very large peeled and cubed
- 1 cup cooked chickpeas
- 2 cups fresh kale chopped
- 1 can of coconut milk
- ½ cup vegetable broth
- Heat the oil over medium heat. Add the red onion, garlic, ginger and green chilies stir fry until soft and fragrant.
- Add the sweet potatoes and stir to coat with oil, onion and spices.
- Add the curry paste and stir until well-combined.
- Add the broth and coconut milk let it simmer over low heat for 15-20 minutes until sweet potatoes are soft. The sauce should have thickened too. Stir in the cooked chickpeas and kale until kale is wilted.