The recipes by Minimalist Baker are my entertaining secret
weapon. In order to perform due diligence to the “minimalist” moniker, there are strict parameters: all recipes must require 10 ingredients or less, one
bowl or pot, or 30 minutes or less to prepare.
When cooking for a crowd, this simplistic approach is critical for a
smooth dinner party/my sanity.
But here’s the thing about Minimalist Baker author Dana. Not
only are her recipes easy, they are unequivocally fantastic. Each recipe erupts
with bright flavors, intelligent combinations, and crowd-pleasing triumph. Translation: I feel comfortable trying a
novel recipe on a group I am eager to impress.
Case in point: One-Pot Kale and Sweet Potato Curry. Curries are known for their intense spice,
and there’s no shortage of apropos savory here. Ginger, chili, and turmeric
accompany Thai red curry paste (if you are a soup enthusiast, make this a
pantry staple for the colder months) in a silky broth of light coconut milk and dash of maple syrup. The broth bellows cozy! hearty! filling! But keeps other
descriptors like “heavy” “rich” “where’s the Tums” at bay. All the positives of
ebullient flavor without the stomachache of a fat-laden soup is difficult to
achieve in a robust curry. But here lies the genius of Dana’s recipes.
The broth lends itself to a host of vegetable combinations;
any leafy green, potato, or squash will do. But I immensely enjoyed the
juxtaposition—both flavor and texture— of the earthy, ribbed Tuscan kale
against the soft sweet potatoes, dotted with peas. I did make a few small tweaks, reflected in
the recipe below: I doubled the servings of vegetables, and added chickpeas for
a protein boost.
Because the curry is so flavor forward, I recommend serving
over a bed of plain brown rice to balance the meal. Arranged on the side, cilantro
sprigs and lemon wedges make beautiful and customizable accoutrements.
One-Pot Kale and Sweet Potato Curry (slightly tweaked from
Minimalist Baker)
Serves 4
Ingredients:
1 ½ Tbsp coconut oil (can sub avocado or grape seed oil)
1 shallot, minced
2 Tbsp minced fresh ginger
2 Tbsp minced garlic
1 Thai red chili (or serrano pepper), stem removed and
thinly sliced with seeds
3 Tbsp red curry paste (I like Thai Kitchen brand, which is
vegetarian—note most are not)
3 large sweet potatoes, skin removed + cubed
2 14-ounce cans light coconut milk
1-2 Tbsp maple syrup, plus more to taste
1 ½ tsp ground turmeric
½ cup frozen green peas
4 cups chopped kale (I used Tuscan)
1 14-ounce can chickpeas
1 lemon, juiced
Optional additions: ½ cup roasted cashews, salt (use sparingly; curry paste has very high sodium content)
Optional serving sides: brown rice, fresh cilantro, Thai
basil, lemon slices
Directions:
1. Heat a large pot over medium heat. Once hot, add coconut
oil, shallot, ginger, garlic, and pepper. Sauté for 2-3 minutes, stirring
frequently.
2. Add red curry paste and sweet potato and stir, and cook
for 2 minutes more.
3. Add coconut milk, maple syrup, turmeric, and a pinch of
salt and stir. Bring to a simmer over medium heat.
4. Once simmering, add peas and slightly reduce heat. You
want a simmer, not a boil, which should be around low to medium-low heat.
5. Cook for 5-10 minutes, stirring occasionally, to soften
the potato and peas, and infuse them with curry flavor. Taste and adjust flavor
as needed.
6. Once the broth is well seasoned and the potatoes are
softened, add kale, chickpeas, cashews (optional) and lemon juice, and cover. Simmer
for 3-4 minutes more over low to medium-low heat.
7. Serve over rice, accompanied by lemon wedges and stalks
of Thai basil or cilantro.
The red sauce is a bit time consuming, which is why I
fervently recommend you gather a giant haul of market tomatoes and make a huge
batch at once. It will keep in the refrigerator for over a week, and in the
freezer indefinitely.
