1 tablespoon coconut oil or olive oil
1 medium brown onion, diced
1 capsicum or banana chilli, sliced
3 tablespoons red curry paste
3 cloves garlic, minced
1 tablespoon fresh ginger, peeled and minced or grated
1 can organic full fat coconut milk
1 cup vegetable or chicken broth
2 large sweet potatoes, peeled and cut into 1-inch cubes
1 large bunch kale, stems removed and roughly chopped
2 teaspoons liquid aminos gluten-free tamari, soy sauce or fish sauce
1 cup babypeas, fresh or frozen
sea salt and freshly ground black pepper, to taste
Fresh mint,coriander, thai basil, red chiles, coconut flakes and/or green onions to garnish
Heat a large saucepan or pot to medium heat and add your oil. Add the diced onion, red bell pepper and red curry paste, stir around until the onion is softened about 5 minutes. Add the garlic and ginger give it a stir around, let it cook for 1-2 minutes, then add coconut milk, vegetable broth, sweet potatoes and liquid aminos.
Stir well and bring to a bring to a boil. Reduce heat to simmer, add the kale, cover and cook just until the sweet potatoes are tender, about 10-15 minutes.
Add the peas in the last 5 minutes of cooking. Taste and adjust your seasonings as needed, add sea salt and black pepper or red pepper flakes, if needed. This curry does thicken up as it sits.
Serve over rice, quinoa, cauliflower rice or as is.