As you may know, I’ve made many curries before (see them here, here, and here), but this may very well be my favorite. Yes, big statement, but very true.

Plus, this is a 1-pot, 30-minute recipe that screams comfort food and fall and all of the cozy things. You know how I feel about fall.

About Red Curry

Red curry is a popular Thai dish made with a base of red curry paste, coconut milk, and vegetables, meat, and/or seafood. The paste is typically made with red chilies, garlic, lemongrass, and other herbs and spices (source), making it spicy and fragrant!

This inspired version uses similar Thai flavors, but applies them to sweet potatoes and kale, which are not common ingredients in Thai curries.

How to Make Kale Sweet Potato Curry

This recipe was inspired by my love for the combination of anything kale and sweet potato and my intense passion for putting curry paste in and on everything. Get on board.

This recipe starts with coconut oil, ginger, pepper, garlic, and red curry paste. Coconut milk adds creaminess and a slight sweetness, and maple syrup and turmeric add flavor and balance out the heat.

I love how the sweet potato and kale marry perfectly together to create a tender sweetness with a dose of earthy greens. Talk about two superfoods in one pot.

Next comes a few green peas and cashews for a kick of plant-based protein.

I hope you all love this curry! It’s:

Simple

Savory

Perfectly spiced

Naturally sweet

Hearty

Comforting

Healthy

& Delicious

This would make the perfect weeknight meal when you’re craving something hearty yet healthy. Add your protein of choice – I went for green peas and roasted salted cashews, but you could also go with chickpeas or lentils! Enjoy as is or over rice, quinoa, or steamed veggies (broccoli being my favorite).

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!