Green Curry
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Thai green curry with chickpeas, sweet potato, and leafy greens simmered in coconut milk. Not too spicy, creamy, and packed with vegetables. Serve over brown rice for a complete weeknight dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon extra-virgin olive oil
- 4 cloves garlic (minced (about 4 teaspoons))
- 2 tablespoons minced fresh ginger
- 1/2 medium yellow onion (chopped (about 1/2 cup), or 1 shallot, chopped)
- 5 tablespoons green curry paste ((I used Thai Kitchen brand))
- 2 cans light coconut milk ((14-ounce cans))
- 1 large sweet potato (peeled and cut into 1/2-inch dice (about 2 heaping cups))
- 1 bunch kale (stems removed and discarded, roughly chopped (about 4 loosely packed cups))
- 1 can reduced-sodium chickpeas ((15 ounces), rinsed and drained)
- 1 small head broccoli (cut into florets (about 3 cups))
- 2 tablespoons fresh lime juice (from about 1 lime)
- 1 tablespoon fish sauce (to make vegan, swap soy sauce or coconut aminos)
- 1/2 tablespoon coconut sugar (or brown sugar)
- 1/2 cup nonfat plain Greek yogurt (to make vegan, swap a soy- or coconut milk–based yogurt or simply omit it)
- Cooked brown rice (for serving)
- Chopped fresh basil (for serving)
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 1159mg
- Total sugar
- 15g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 726mg
- Calcium
- 205mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1159MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.