Sweet Potato Curry with Collards and Cashews
Sometimes the simplest vegetables can make the most extraordinary meals, and this is one of those times. Layers of flavor, natural sweetness, cozy, rich texture and gorgeous color ... this dish is pleasing in so many ways.
What you need:
2 Tbsp coconut oil
1/2 an onion, diced
2-3 garlic cloves, minced
1 inch fresh ginger, minced
1 red pepper, diced
2 sweet potatoes, peeled and cubed
3 Tbsp red curry paste
2 tsp turmeric
1 tsp salt
2 Tbsp maple syrup
2 cans coconut milk (we always prefer full fat!)
1 lemon, juiced
1 bunch collard greens (tough ribs removed), sliced
Melt the coconut oil in a large pot over medium heat. Add onion, pepper, garlic and ginger. Saute 2-3 minutes, stirring occasionally. Add sweet potatoes and curry paste, stir and cook another 2-3 minutes.
Add turmeric, maple syrup, coconut milk and salt. Simmer, uncovered, until potatoes are soft- about 15-20 minutes. (Be sure to simmer and not boil - boiling can mess with the consistency of coconut milk, and we want this curry to be smooth and creamy!)
Add collards and lemon juice. Cover and simmer another 5 minutes.
Serve over rice. Garnish with cashews, cilantro and lemon. (This is a mild curry. Serve with red pepper flakes, chili sauce or sriracha if you prefer heat!)