Easy Thai Chickpea Curry with sweet potato, kale, and coconut milk. Not too spicy, healthy, and made with easy-to-find ingredients! Super tasty and ready in 30 minutes, so it’s perfect for fast weeknight dinners. Great leftover too!
1small head broccolicut into florets (about 3 cups)
2tablespoonsfresh lime juicefrom about 1 lime
1tablespoonfish sauceto make vegan, swap soy sauce or coconut aminos
1/2tablespooncoconut sugar or brown sugar
1/2cupnonfat plain Greek yogurtto make vegan, swap a soy- or coconut milk–based yogurt or simply omit it
Cooked brown ricefor serving
Chopped fresh basilfor serving
Heat a Dutch oven, large saucepan, or deep skillet over medium. Once hot, add the olive oil, garlic, ginger, and onion. Cook, stirring frequently, for 3 to 4 minutes or until the onion is translucent. Add the curry paste and stir to coat. Cook for 1 minute, until fragrant.
Add the coconut milk and stir until the sauce is smoothly incorporated. Add the sweet potato, kale, and chickpeas. Increase the heat to medium high and bring to a simmer. Let simmer for 5 minutes, until the sweet potato is somewhat tender but still has a bit of chew, then add the broccoli. Simmer 3 to 5 additional minutes, until the broccoli is bright green and tender. Stir in the lime juice, fish sauce, and coconut sugar. Remove from heat and let cool for 3 minutes (this will ensure the yogurt does not curdle and gives the flavors a little extra time to marry). Stir in the Greek yogurt. Serve warm with rice and a sprinkle of fresh basil.
Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. Let thaw overnight in the refrigerator and reheat gently in the microwave.
If you need the recipe to be gluten free AND vegan, use gluten-free tamari in place of the fish sauce (if gluten free is not a concern, you can swap for soy sauce).
Serving: 1(of 4), about 1 3/4 cups curry and 1/2 prepared brown riceCalories: 504kcalCarbohydrates: 70gProtein: 16gFat: 20gSaturated Fat: 12gCholesterol: 1mgSodium: 964mgFiber: 10gSugar: 9g
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