A nourishing and wholesome vegan curry. The sweet potato creates such a beautifully delicate sweet flavour that pairs perfectly with coconut. Serve with some organic rice for a nutritious and simple mid week meal.
In a saucepan gently heat the coconut oil. Add the diced onion and sautee for 5 minutes. Add the garlic and cook for a further 1-2 minutes until fragrant.
Add the red curry paste and tamari and cook until darkened and smelling very fragrant.
Add the chopped sweet potato to the pan and stir so it is coated in the curry paste.
Add the canned coconut milk and Coco Quench to the pan and bring to a boil.
Once boiling, reduce to a simmer and cover with a lid. Simmer the curry for 30-40 minutes or until the sweet potato is cooked through.
With about 5 minutes of cooking time left add the chopped kale to the pan and cook thoroughly.
Serve with rice and any of your desired toppings. We love it with a squeeze of lime and fresh coriander. A small dollop of coconut yoghurt also works beautifully.