One-Pot Curry Soup

kale curry sweet potatoes4

I do realize I make a LOT of food with CURRY.  I make no apologies.  We LOVE it…  It’s easy to make food taste good with it… and quite frankly, I like when my house smells like a Thai restaurant!  I’m finally coming back to life after having a 24 hour bug that had me lifeless for a couple of days. Oddly enough… Curry, soup and lots of veggies was my craving after only eating toast and Gatorade. I like to show my stomach who’s boss.  Thankfully, it didn’t retaliate on me after I ate this spicy, super flavorful and full of veggies SOUP.  I can’t even tell you how easy this is to make.  You’ll have to just make it yourself to find out.  Do yourself a favor and make sure you have ALL of the veggies chopped, diced and minced BEFORE you start cooking.  It goes fast and it’ll make your cooking experience a lot easier!  😉  Thirty minutes later you’ll be screaming for your family to come sit and EAT!

kale curry sweet potatoes

One Pot Curry Soup

  • Servings: 4
  • Print

A super easy meal that comes together in no time! A little bit spicy and a whole lot of flavor you're going to love!

Ingredients:

  • 2 tbsp olive oil
  • 1/2 onion, small diced
  • 3 tbsp minced garlic
  • 2 tbsp minced fresh ginger
  • 1 seeded and minced serrano pepper
  • 3 tbsp red curry paste
  • 1 large sweet potato, peeled and cubed
  • 1 – 15 oz can coconut milk
  • 15 oz vegetable broth/stock
  • 2 – 3 tbsp organic cane sugar
  • 1 1/2 tsp ground turmeric
  • salt and pepper to taste
  • juice of 1/2 a lemon
  • 1/2 cup diced red bell pepper
  • 1 cup frozen peas
  • 1 – 15 oz can garbanzo beans, rinsed and drained
  • 2 – 3 big handfuls of kale, washed and trimmed
  • Garnish: (optional)
  • 1/4 cup chopped roasted nuts (I used almonds and cashews)
  • lemon wedges
  • cilantro
  • quinoa, rice or pasta

Directions:

  1. In a Dutch oven on medium heat add the oil to the pan and let it get hot.  Next, add the onion, garlic, ginger and serrano pepper.  Saute for 2 – 3 minutes.
  2. Add the curry paste and sweet potato.  Let this saute for another 4 – 5 minutes.  Then add the milk, broth, sugar, turmeric, salt, pepper and lemon juice.  Let all of this marry together for 10 – 15 minutes.  Stir occasionally.  Reduce heat to medium-low.
  3. Now, add the bell pepper, peas and garbanzo beans.  Right before you’re ready to serve, add the kale and give it another stir.
  4. Serve on top of rice, quinoa or pasta.  Garnish with chopped nuts, cilantro and lemon wedges.
  5. EAT!!!

kale curry sweet potatoes3

*This recipe was adapted from the Minimalist Baker.*

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7 Comments

  1. Olivia says:

    Your blog looks top notch! I just looked and I have all these ingredients minus a couple on hand already! Yay. I’m making this soon, it looks so good.

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