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Sweet potato, chickpea, kale and peanut curry

Sometimes, when the weather is hot, you need a little spice to cool things down! It sounds crazy but it’s no coincidence that spicy food is most commonly found in hot countries and it really does work.

Method

This, however, is not a very spicy curry (although if you did want to turn up the heat simply add some fresh red chilli at the end) but it is light and super tasty.

 

In a heavy based saucepan heat the oil and add the onions, garlic and ginger. Cook until soft and fragrant – about 5 minutes. Next, add the curry paste. Cook for a few minutes and then add the coconut milk. Bring to a simmer and whisk in the peanut butter then add the sweet potato. Cook for around 20-25 minutes or until the sweet potato is cooked but not falling apart. Add the kale and chickpeas and cook for a further 5 minutes. Finally, add the lime juice, fish sauce and scatter over the peanuts and coriander. Serve with steamed rice.

 

*Vegan fish sauce is available from some of the bigger supermarkets and is in fact made from fermented seaweed not fish. I used the brand ‘Thai Taste Nam Pla Jey’

Ingredients

I onion, chopped


2 garlic cloves, chopped


1 piece of ginger roughly the size of your thumb, grated or chopped


1 tablespoon vegetable oil


3 tablespoons Thai red curry paste – Check that its vegan on the label


A handful of kale, stripped from the tough stalks and roughly chopped


2 medium sweet potatoes peeled and cut into small chunks


Can chickpeas - drained


Can coconut milk


1 tablespoon crunchy peanut butter


Juice of a lime


1 teaspoon vegan fish sauce*


Chopped coriander and chopped roasted peanuts to serve


Serves: serves 4


Dietaries: VEGAN

Method

This, however, is not a very spicy curry (although if you did want to turn up the heat simply add some fresh red chilli at the end) but it is light and super tasty.

 

In a heavy based saucepan heat the oil and add the onions, garlic and ginger. Cook until soft and fragrant – about 5 minutes. Next, add the curry paste. Cook for a few minutes and then add the coconut milk. Bring to a simmer and whisk in the peanut butter then add the sweet potato. Cook for around 20-25 minutes or until the sweet potato is cooked but not falling apart. Add the kale and chickpeas and cook for a further 5 minutes. Finally, add the lime juice, fish sauce and scatter over the peanuts and coriander. Serve with steamed rice.

 

*Vegan fish sauce is available from some of the bigger supermarkets and is in fact made from fermented seaweed not fish. I used the brand ‘Thai Taste Nam Pla Jey’

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