Weeknight Sweet Potato, Mushroom & Kale Curry
Published Apr 25, 2021
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This Weeknight Sweet Potato, Mushroom & Kale Curry recipe is simple enough to whip up on a busy weeknight … hence the name! This is a vegetarian dish that can be served over cooked rice, or if you prefer a grain-free option you can serve it over cooked chickpeas and with this grain-free 5-Ingredient Gluten-Free Naan.
Weeknight Sweet Potato, Mushroom & Kale Curry
Ingredients
- 2 tablespoons (30 mL) olive oil
- 2 heaping cups, (300 g) sweet potatoes, peeled and diced small
- 4 ounces (114 g) sliced mushrooms
- 2 cups (134 g) lacinato kale, washed and diced
- 1 tablespoon (16 g) red curry paste
- 2 (13.6-ounce/400-milliliter) cans coconut milk
- 1½ teaspoons (4.5 g) ground turmeric
- 1 teaspoon (1.8 g) ground ginger
- 1½ cups (290 g) rice, cooked to package directions
- Lime wedges, , for serving
- Chopped cilantro, , for serving
Instructions
- Heat a large skillet over medium heat and add the olive oil. Add the sweet potato and sauté, tossing occasionally until they start to brown and turn soft. Add the mushrooms and kale and sauté a few more minutes, stirring frequently.
- Turn the heat down to low and add the red curry paste and sauté an additional couple minutes. Add the coconut milk, turmeric, and ginger and stir to coat the veggies in the sauce.
- Serve over rice, with a squeeze of lime juice and garnish with fresh cilantro.
Nutrition
Calories: 433kcalCarbohydrates: 81gProtein: 8gFat: 8gSaturated Fat: 1gSodium: 72mgPotassium: 629mgFiber: 5gSugar: 6gVitamin A: 17671IUVitamin C: 16mgCalcium: 77mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
This recipe has potential, it’s a good base. However it calls for far too little curry paste relative to how much coconut milk is called for. Also benefits from addition of more mushrooms and kale. I also added a can of garbanzos and some lime leaves.