Fall is a time for soups, stews and hearty warm dishes. Although it is technically Fall, it has been feeling like Summer with a serious heat wave taking over Toronto the past week. But of course, I didn’t let this stop me from making some of my favourite Fall dishes, just like this hot hot heat didn’t stop the over-hyped annual season drop of pumpkin spice EVERYTHING. Note: this recipe is nothing like pumpkin spice, but its got a lot of spicy heat 😉
I modified this recipe from Minimalist Baker who originally incorporated kale in the recipe. However, my digestive system does not take a liking to kale and so I avoid it at all costs. Instead, I swapped in rapini in place of the kale and it worked well with the dish! If you’re not a fan of rapini you can easily substitute another green, such as, collards, swiss chard or spinach!
INGREDIENTS:
- 1 1/2 Tbsp coconut 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
- 1 large sweet potato, skin removed + cubed
- 2 14-ounce (414 ml) cans light coconut milk
- 1 1/2 tsp ground turmeric
- sea salt to taste
- 1/4 cup frozen green peas
- 2 cups chopped rapini
- 1/2 cup roasted cashews
- 1 lemon, juiced
DIRECTIONS:
- Heat a large pot over medium heat. Once hot, add coconut oil, shallot, ginger, garlic, and pepper. Sauté for 2-3 minutes, stirring frequently.
- Add red curry paste and sweet potato, stir, and cook for 2 minutes more.
- Add coconut milk, turmeric, and a pinch of salt and stir. Bring to a simmer over medium heat.
- Once simmering, add peas and slightly reduce heat. You want a simmer, not a boil, which should be around low to medium-low heat.
- Cook for 5-10 minutes, stirring occasionally, to soften the potato and peas and infuse them with curry flavour.
- Once the broth is well seasoned and the potatoes are softened, add rapini, cashews and lemon juice, and cover. Simmer for 3-4 minutes more over low to medium-low heat.
- Serve over a bowl of brown rice, quinoa, or steamed broccoli!
Recipe adapted from Minimalist Baker
