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Thai Sweet Potato Peanut Butter Curry

Thai Sweet Potato Peanut Butter Curry
Prep time
15 minutes
Total time
Category: Lunch, Dinner
Serves: 6
Allergens: Coconut, Peanut, Tomatoes


  • 1 cup basmati rice
  • 1 can chickpeas
  • 1 can coconut milk
  • ¼ cup creamy peanut butter
  • 3 tsps fresh ginger (grated)
  • 1 tablespoon frying oil
  • 4 cloves garlic
  • 1 cup kale
  • 1 cup kale
  • 1 tbsp lime juice
  • 1 medium onion
  • 1 medium red bell pepper (diced)
  • 3 tbsps red curry paste
  • ¼ tsp red pepper flakes
  • ½ tsp salt
  • 3 cups sweet potato (peeled)
  • 2 tbsps tomato paste
  • 1½ cups vegetable broth


  1. Heat the oil in a large pot or dutch oven. Add in the diced onion and saute for 5 minutes or until translucent.
  2. Add in the minced garlic and grated ginger and saute an additional 5 minutes.
  3. Add in the curry and tomato pastes and saute for 2 minutes.
  4. Add in all remaining ingredients aside from the lime juice and kale.
  5. 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.
  6. 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.
  7. Transfer back to the pot and stir well. Stir in the lime juice and spinach and let simmer until it wilts.
  8. Garnish with fresh cilantro and red pepper flakes, serve over fresh white rice and enjoy!

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