The Community Share Food Bank provides fresh and non-perishable food to more than 150 families a week in the Don Mills area of North York, Ontario. The volunteer-run organization works in cooperation with community members, churches and local service organizations. This month we are featuring this inexpensive and easy to make Kale and Sweet Potato Curry.
INGREDIENTS
- 1 1/2 tbsp vegetable oil
- 1 large shallot, minced
- 2 tbsp fresh ginger, minced
- 2 tbsp garlic, minced
- 1 red pepper, sliced lengthwise
- 3 tbsp red curry paste
- 1 large sweet potato, peeled and medium diced
- 1 cup canned chickpeas
- 2 (14 oz) cans coconut milk
- 2 tbsp maple syrup (optional)
- 1 1/2 tsp turmeric, ground
- Salt to taste
- 2 cups kale, chopped
PREPARATION
- In a large pot over medium heat, sauté shallot, ginger, garlic and red pepper in oil. Saute until tender, stirring frequently, about 2 minutes.
- Add red curry paste and stir. Add sweet potatoes and chickpeas and cook for 2 minutes.
- Whisk in coconut milk, maple syrup (optional) and turmeric. Season with salt to taste. Bring to a simmer over medium heat and cook for 5 to 10 minutes, stirring occasionally.
- Once sweet potatoes have softened, add kale. Simmer until kale is tender, about 3-4 minutes.
Tip: Serve over brown rice. Add lemon or lime wedges and sprinkle with fresh cilantro.
“Our goal is to provide access to nutritious good for the well-being of our participants.”
Community Share Food Bank.
This recipe was provided by CSFB for the 2018 Second Harvest Cookbook.
