Fit Mitten Kitchen · by Ashley★ 5.0 (23)
Thai Style Peanut Sweet Potato Curry with Chickpeas
NUTRITION · PER SERVING30M COOK
CAL 27%·PRO 28%
CARBS 63G47% OF CAL
10G FIBER9G SUGAR44G OTHER
FAT 27G46% OF CAL
16G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A rich, plant-based curry with sweet potatoes, chickpeas, and peanut butter in coconut milk. A satisfying Thai-inspired dish ready in 30 minutes on the stovetop.
mainthaicurrybeans🍲 stockpotdairy freeveganvegetarian
View the full recipe on Fit Mitten Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 tablespoon olive oil
- 2 cloves garlic (minced)
- 1 inch fresh piece ginger (peeled and grated (or minced))
- 2 cups peeled chopped sweet potato (about 1 medium - large potato or 2 small)
- 1 ½ tablespoons red curry paste
- 3 tablespoon peanut butter
- 1 (14 ounce) can coconut milk
- ½ cup vegetable broth (or water)
- 1 ½ tablespoons soy sauce (or tamari or coconut aminos)
- 1 lime (juiced)
- ½ teaspoon ground turmeric
- ¼ teaspoon ground coriander
- ½ teaspoon Kosher salt (to taste)
- 1 large red bell pepper (julienne cut)
- 1 small bunch lacinato kale (chopped (about 1 ½ cups))
- 1 (14 ounce) can chickpeas (drained and rinsed)
- rice (or quinoa or cauliflower rice)
- cilantro
- green onions
- chopped roasted peanuts
At a glance
PER SERVING · TIME 30M
CAL 27%·PRO 28%
CARBS 63G47% OF CAL
10G FIBER9G SUGAR44G OTHER
FAT 27G46% OF CAL
16G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 25m
- Sodium
- 773mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 712mg
- Calcium
- 143mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 773MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.