Chickpea Curry
"Easy Thai Chickpea Curry with sweet potato, kale, and coconut milk. Not too spicy, healthy, and made with easy-to-find ingredients! Super tasty and ready in 30 minutes, so it’s perfect for fast weeknight dinners. Great leftover too!..."
INGREDIENTS
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1 tablespoon extra-virgin olive oil
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4 cloves garlic, minced (about 4 teaspoons)
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2 tablespoons minced fresh ginger
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1/2 medium yellow onion, chopped (about 1/2 cup), or 1 shallot, chopped
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5 tablespoons green curry paste (I used Thai Kitchen brand)
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2 (14-ounce) cans light coconut milk
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1 large sweet potato, peeled and cut into 1/2-inch dice (about 2 heaping cups)
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1 bunch kale, stems removed and discarded, roughly chopped (about 4 loosely packed cups)
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1 (15-ounce) can reduced-sodium chickpeas, rinsed and drained
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1 small head broccoli, cut into florets (about 3 cups)
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2 tablespoons fresh lime juice (from about 1 lime)
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1 tablespoon fish sauce (to make vegan, swap soy sauce or coconut aminos)
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1/2 tablespoon coconut sugar or brown sugar
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1/2 cup nonfat plain Greek yogurt (to make vegan, swap a soy- or coconut milk–based yogurt or simply omit it)
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Cooked brown rice, for serving
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Chopped fresh basil, for serving
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