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red thai peanut curry with sweet potatoes and chickpeas


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Prep Time: 5 minutes

Cook Time: 25 minutes

Total: 30 minutes

Servings: 6


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Step 1

In large pot over medium heat, add oil, garlic, ginger – cook for about 1 minute. Add in chopped sweet potato, curry paste and peanut butter, stirring to coat and cook for about 2 minutes.

Step 2

Add in coconut milk, broth (or water), soy sauce, juice of lime, ground turmeric, ground coriander. Stir and simmer for 15 minutes.

Step 3

Add in bell pepper and simmer for another 5-10 minutes – until potatoes are soft. Stir in chopped lacinato kale and chickpeas, and warm for another 2 minutes.

Step 4

Serve with rice, quinoa or even cauliflower rice. Garnish with cilantro, chopped peanuts.

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