Recipes

Kale and Sweet Potato Curry

One pot, thirty minutes, and a healthy and delicious meal is made! Kale, sweet potatoes, and other ingredients that can be bought from the Crescent City Farmers Market construct this recipe.

Ingredients

  • 1 1/2 Tbsp (22 g) coconut oil (or avocado or grape seed oil)
  • 1 shallot, minced
  • 2 Tbsp (12 g) minced fresh ginger
  • 2 Tbsp minced garlic (12 g)
  • 1 Thai red chili (or serrano pepper), stem removed and thinly sliced with seeds
  • 3 Tbsp (60 g) red curry paste*
  • 1 large (or 2 small) sweet potato, skin removed + cubed
  • 2 14-ounce (414 ml) cans light coconut milk (sub full fat for extra creamy texture)
  • 1-2 Tbsp (15-30 g) maple syrup, plus more to taste
  • 1 1/2 tsp ground turmeric
  • optional: sea salt to taste
  • optional: 1/4 cup (36 g) frozen green peas
  • 2 cups (134 g) chopped kale
  • optional: 1/2 cup (60 g) roasted cashews (lightly salted is best)
  • 1 lemon, juiced

FOR SERVING optional

  • Lemon wedges
  • Thai (or regular) basil, or fresh cilantro
  • Brown rice* or coconut quinoa
  • Steamed broccoli

Instructions

Heat a large pot over medium heat. Once hot, add coconut oil, shallot, ginger, garlic, and pepper. Sauté for 2-3 minutes, stirring frequently. Add red curry paste and sweet potato and stir, and cook for 2 minutes more. Add coconut milk, maple syrup, turmeric, and a pinch of salt and stir. Bring to a simmer over medium heat. Once simmering, add peas (optional) and slightly reduce heat. You want a simmer, not a boil, which should be around low to medium-low heat. Cook for 5-10 minutes, stirring occasionally, to soften the potato and peas, and infuse them with curry flavor. At this time also taste and adjust the flavor of the broth as needed. I added more maple syrup for sweetness, sea salt for saltiness, and turmeric for a more intense curry flavor. You can also add more curry paste for more spice and intense curry flavor. Don't be shy with seasonings - this curry should be very flavorful. Once the broth is well seasoned and the potatoes are softened, add kale, cashews (optional) and lemon juice, and cover. Simmer for 3-4 minutes more over low to medium-low heat. Serve over rice, quinoa, or steamed broccoli (broccoli and rice being my favorites). This dish gets elevated with the addition of more lemon juice and Thai or regular basil for serving.

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Market Umbrella

 

Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.

Crescent City Farmers Market

 

The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.

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