The kids and I had a great time in Monterey while Jason attended a conference. We spent nearly an entire day at the Monterey Bay Aquarium and part of another day at the Dennis the Menace Park. We also tried Afghan food for the first time, and all of us loved it.
I made this curry on one of the hot days before we left town. It thickens quite a bit over time and is actually really good cold, which is how I ate some of the leftovers for lunch the next day.
Adapted from Tasty Yummies
1 tablespoon coconut oil or olive oil
1/2 medium yellow onion, diced
1 bell pepper, diced
2 tablespoons red curry paste, optional for serving to toddlers
1 can full fat coconut milk
1 cup vegetable broth or water
1 large sweet potato, peeled and cubed
2 small zucchinis, thickly sliced and cut into half moons
1 bunch kale or Swiss chard, stems removed and roughly chopped
1 teaspoon soy sauce
sea salt and freshly ground black pepper, to taste
2 cups cooked brown rice, optional
Fresh cilantro for garnish, optional
Heat a large pot over medium heat and add the oil. Once heated, add the onion and bell pepper. If you have smaller children who don't like spice, you can add the curry paste at the end of cooking to some portion while leaving the rest without. If everyone likes a little spice, add it along with the onions and peppers. Cook, stirring often, until onions are softened, 5-7 minutes. Add the coconut milk, vegetable broth or water, sweet potatoes, and soy sauce. Bring to a boil, stirring occasionally. Reduce heat to low, add the kale or Swiss chard, and cook, covered, for 10-15 minutes, until sweet potatoes are nearly tender. Add the zucchini and precooked brown rice if using and cook another 5 minutes.
Serve warm topped with fresh cilantro.