Vegan Sweet Potato & Kale Coconut Curry by Chef Ani

Vegan Sweet Potato and Kale Coconut Curry

 

Vegan Sweet Potato & Kale Coconut Curry

  • Servings: 4
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Ingredients

  • 1 tablespoon oil
  • 1 tablespoon onion, sliced
  • 1–2 teaspoons ginger, minced or grated
  • 4 large shiitake mushrooms
  • 1 sweet potato
  • 6 Brussel sprouts (optional)
  • 1 cup of water
  • 1 1/2 – 2 tablespoons red curry paste
  • 2 tablespoons Soy sauce or Bragg liquid aminos
  • 1 tablespoon vegan bouillon
  • 2 tablespoons tomato paste
  • 1 can full-fat coconut milk (I use Thai Kitchen brand)
  • 1 large kale leaf
  • 1 block firm tofu
  • 1 teaspoon maple syrup or agave nectar
  • 1 teaspoon fresh lemon juice

Directions

  1. In a medium saucepan, sauté onion in the oil for a couple of minutes
  2. Add the minced fresh ginger and the sliced Shiitake mushrooms
  3. Sauté for a couple of minutes. Add the sliced sweet potatoes and Brussel sprouts
  4. Sauté for another couple of minutes
  5. Add the water, curry paste, tomato paste, soy sauce or Braggs, vegan bouillon, and bring to a boil
  6. Let simmer for 5 minutes, until vegetables are fork-tender but still firm
  7. Add the coconut milk
  8. Bring to a boil
  9. Add kale and let it boil down for a minute
  10. Stir to combine
  11. Next, add tofu
  12. Let simmer for about 10 minutes without the lid
  13. Finish the dish with a touch of maple and fresh lemon juice.

Make this dish without the lid as it reduces the sauce to a nice consistency.

Recipe Creator
Name: Chef Ani
Country: USA
More from Chef Ani: @chef.ani  | YouTube  | Website

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