Harissa Curry with Kale and Sweet Potatoes |
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Harissa Curry Base
| 4 | tablespoons | harissa paste | ||
| 4 | tablespoons | coconut oil | ||
| 1/2 | teaspoon | ground cumin | ||
| 1/2 | teaspoon | ground turmeric | ||
| 1/2 | teaspoon | garam masala | ||
| 2 | inches | ginger | ||
| 4 | cloves | garlic | ||
| 3/4 | medium | yellow onion, roughly chopped | ||
| 2 | pieces | serrano chilies, chopped | ||
| 5.4 | ounces | coconut cream | ||
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Blend the harissa paste , ground cumin , ground turmeric , ground coriander , ginger , garlic , yellow onion , and serrano chilies until a paste forms.
Heat the vegetable oil up on medium, and cook the paste until it is fragrant and an oil layer forms on the top.
Once you start seeing the oil forming, add the coconut cream.
Main Ingredients
| 1/2 | packet | No Evil Foods No Chicken Comrade Cluck Shredded Strips | ||
| 1/2 | bunch | kale, chopped | ||
| 1 | medium | sweet potato, cubed into 2 inch cubes | ||
| 2 1/4 | cup | water | ||
| 1 | tbsp | soy sauce | ||
| 1/2 | teaspoon | salt | ||
| 1 | portion | harissa curry base | ||
| 1 | medium | red pepper, sliced |
At medium heat, add 2 cups of water to harissa curry base. Add salt, and soy sauce.
Add sweet potato cubes, sliced red peppers, and No Evil Foods No Chicken Comrade Cluck Shredded Strips.
Let the mixture simmer at medium heat, covered with a lid, for 30 minutes, or until the sweet potatoes are tender. Add more water if needed.
After 30 minutes are done, add chopped kale, and let wilt for 1 minute.
Serve on rice, or with naan bread.