Plant-Forward
Sweet potato and lemongrass, almond butter curry
This soup has a lot of nice color, flavor, and health benefits. Good fiber, complex carbs, and protein. It‚‘s nice curry soup with a nice lemongrass touch. I used shredded red pepper as garnish. It can be found at an Asian market but Amazon.
Serves 4 Prep 15 min Total 35 min
Ingredients
Scale:
- 2 shallots chopped
- 3 cloves of garlic chopped
- 2 tablespoons of ginger chopped
- 2 red peppers cut into small dice
- 1 15oz can of chickpeas
- 1 15 ounce can of coconut milk
- 1 two inch piece of Lemongrass bruised
- 1 15oz can diced tomatoes
- 1 tablespoon of almond butter
- 1 teaspoon of turmeric powder
- 1 tablespoon of curry powder
- 1/2 teaspoon of cumin power
- 6 ounces of spinach torn
- 1 lime Chili flakes
- 1 teaspoon of salt and pepper
Directions
- 1
Add olive oil to a medium pot, when hot sauté the shallots, ginger, and garlic for 2 minutes.
- 2
Add red pepper continue sautéing for another 2 to 3 minutes.
- 3
Add the chickpeas and the diced tomatoes and continue to sauté for another 3 minutes.
- 4
Stir in the spices and seasoning, followed by the coconut milk and lemongrass.
- 5
Once combined, add the almond butter and stir until combined.
- 6
Add the spinach, lime, chili flakes and salt and pepper.
- 7
Simmer for about 15 minutes.
- 8
Remove the lemongrass and serve.
