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Featured Partners
Union Kitchen
St. Paul, MN
Chef Yia Vang and his mother, Paj Her Vaj are the partners behind the amazing red curry paste in this dish. Yia was born in a refugee camp in Thailand and his father and mother moved their family to the US in 1988. While working in some of the foremost kitchens of Minneapolis he began to find his own voice in showcasing Hmong food. Their belief is that Hmong isn't a kind of food but it's a philosophy of food and that the melding of many cultures plays a role in the cultural DNA of the Hmong people.
Urban Organics
St. Paul, MN
Urban Organics is working to fix a broken food system one delicious meal at a time. The concept is simple. Local equals fresh. Fresh equals nutritious. Nutritious equals healthy, for people and community. The process is equally simple. Urban Organics farms with aquaponics, where fish and plants help each other grow. We’re making it happen right now in Saint Paul at the former Hamm’s Brewery. Our mission is to inspire a better food system for the people, by the people.
Make it at Home
Cooking Terms
To stew gently below or just at boiling point.
To dissolve the small particles remaining in a pan by adding liquid and heating.
To slice into thin strips about the size of matchsticks.
A description of flowing and shiny oil that is nearing its smoke point; an indicator your oil is very hot.
Jasmine rice
Coconut cream
Red curry paste
Baby kale
Ras el hanout
Sweet potato
This dish is Gluten-Free & Plant Based
Click here for full nutritional information
You Supply


Medium pot

Medium deep sauté pan or skillet

Step-by-Step Instructions

Read through the entire recipe before getting started. Wash and dry all produce. Remove ends from onion, peel, cut in HALF and julienne. Peel sweet potato and dice into ½" cubes. Remove chickpeas from can and rinse. Thinly slice garlic. Tear cilantro leaves and tender stems, discard tough cilantro stems.


In a medium pot, heat 1 Tbsp. oil over high heat until shimmering. Add jasmine rice and sauté until lightly toasted and aromatic, 1-2 min. Add 1 ¼ cups water and a pinch of salt and bring to a boil. Cover, reduce heat to low and simmer until rice is fluffy and tender and water is absorbed, 15-20 min. Fluff with a fork. While rice is cooking, proceed with Step #3.
Note: If the rice has absorbed the water but isn"t fully cooked after 15-20 min; add ¼ cup water, cover and cook for 8-10 min more.


In a medium deep sauté pan or skillet, heat 1 Tbsp. oil over medium-high heat until shimmering. Add onion and sauté until it begins to soften, 4-5 min. Add ¼ cup of water an cook, stirring occasionally, until onions are very tender and a light golden brown, 6-8 min.


Add sweet potatoes, garlic and ras el hanout blend to caramelized onions. Cook stirring occasionally until very aromatic, about 1-2 min. Add red curry paste and chickpeas, continue to cook for another 2-3 min until incorporated and beginning to caramelize.


Deglaze pan with 2 cups of water. Use a wooden spatula to scrape up any browned bits on bottom. Season with a pinch of salt and pepper. Bring to a boil. Reduce heat to low and simmer, stirring occasionally, until sauce is reduced by HALF, 15-20 min. Stir in coconut cream and simmer 2-3 min more. Remove from heat and add kale. Fold in until kale is lightly wilted.
Note: When simmering sauce, you should see small bubbles on the surface. If not, increase heat to moderate.


Divide rice between two bowls. Top with plenty of curry and garnish with cilantro. Enjoy!