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.
Ingredients
- 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.
Nutrition
Per 1 serving
Estimated per serving. Actual values vary with brands, substitutions, and portion size. This is general information, not medical or nutrition advice.
Check every ingredient against your own allergies and dietary needs. See our Health & Nutrition Disclaimer.
