1 medium yellow or white onion, diced

4 cloves garlic, minced

1 tablespoon fresh grated ginger

1 tablespoon oil

3 tablespoons red curry paste

2 tablespoons tomato paste

¼ cup creamy peanut butter

3 cups sweet potatoes, peeled and cubed

1 can chickpeas, drained and rinsed

1 red bell pepper, diced

1 can light coconut milk

1 ½ cups vegetable or chicken broth

½ teaspoon salt (omit if peanut butter is salted)

¼ teaspoon red pepper flakes (optional)

1 cup kale or spinach

1 tablespoon lime juice

Fresh cilantro and extra red pepper flakes, for garnish

Cooked white rice, for serving

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Sauté Aromatics: Heat oil in a large pot or Dutch oven. Add the diced onion and sauté for 5 minutes until translucent.
Add garlic and ginger, and sauté for another 5 minutes until fragrant.
Add Pastes: Stir in red curry paste and tomato paste, cooking for 1–2 minutes.
Add Main Ingredients: Add sweet potatoes, chickpeas, red bell pepper, peanut butter, coconut milk, and broth. Season with salt and red pepper flakes. Stir to combine.
Bring to a gentle boil, reduce heat, and simmer uncovered for 20 minutes, or until sweet potatoes are tender.
Optional Creaminess: Remove about 1 cup of curry, blend until smooth, and return to pot for a thicker, creamier texture.
Stir in kale or spinach and lime juice. Simmer until greens wilt.
Serve: Garnish with fresh cilantro and extra red pepper flakes. Serve over white rice.

Ginger Substitute: If you don’t have fresh ginger, use 1 tsp ground ginger.
Coconut Milk Options: Full-fat or light coconut milk works. Avoid regular non-dairy milk as it won’t be as creamy.
Spice Level: Adjust red pepper flakes according to your taste. You can omit them for a milder curry.
Protein Options: For extra protein, add shredded chicken or tofu.