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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. oil (I used rice bran)
- 2 shallots (medium, diced finely)
- 2 garlic cloves (diced finely)
- 1 piece ginger (diced finely)
- 1/2 tsp. ground turmeric
- 2 Tbsp. Thai red curry paste (vegan, or rendang curry paste, depending on your heat tolerance)
- 200 mL tomatoes (canned, ½ a can, I used peeled plum tomatoes or 2 ripe tomatoes, peeled)
- 2 Tbsp. peanut butter
- 200 mL coconut milk (½ can)
- 1/2 tsp. salt (more to taste)
- 1/2 lime
- 2 tsp. sugar (I used coconut sugar, optional)
- 1 sweet potato (large, cubed)
- 100 grams kale leaves
- 1 cup chickpeas (cooked)
- fresh coriander (to serve)
- roasted peanuts (chopped, to serve)
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NutritionView More
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390Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories390Calories from Fat220 |
% DAILY VALUE |
Total Fat24g37% |
Saturated Fat12g60% |
Trans Fat |
Cholesterol |
Sodium530mg22% |
Potassium800mg23% |
Protein9g |
Calories from Fat220 |
% DAILY VALUE |
Total Carbohydrate41g14% |
Dietary Fiber6g24% |
Sugars7g |
Vitamin A190% |
Vitamin C80% |
Calcium10% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
Taylor 4 years ago
This dish was awesome, even my anti-vegan meat obsessed flat mate loved it, served with brown rice!! Made a few tiny subs, onion instead of shallots, used a tiny bit of coconut oil to sweat the onions (does not need 2tbsp of any oil!!!) oh and I used a whole tin of chickpeas. Do really wish I'd doubled it and tbh might make it again tomorrow with the other half tins of everything - I'd say it made 3/4 portions, but not huge ones. 100% would make again and highly recommend