Coconut Curried Vegetables

Ingredients

1 tablespoon plain oil

2 cloves garlic, chopped

½ onion, chopped

1 tablespoon Chinese chili-garlic paste (or to taste)

1 sweet potato, peeled and cubed into ¾ inch pieces

1 13 ounce can coconut milk

1 bunch kale, washed and coarsely chopped

2 plum tomatoes, chopped

1 tablespoon fried shallots or onion

Salt or fish sauce to taste

Instructions

In a large skillet, heat oil over medium-high heat. Add garlic and onions and cook until they wilt and start to brown. Add the chili paste and sweet potatoes and stir to evenly mix everything. Cook for 2 minutes to toast the chili paste and bring out its flavor. Add the coconut milk and reduce to simmer. Season with salt or fish sauce. Cook, covered until sweet potatoes are just tender, about 15 minutes. Add the kale and cook until the kale is wilted and tender, about 5 more minutes. Sprinkle fried shallots on top. Serve over steamed rice.

Recipe from Farmers’ Market Cookbook