1/2 - 1 bunch of cilantrodepending on taste preference
1/2 cup chopped peanuts
Instructions
Heat a large pot over medium heat. Add the olive oil. Add the garlic, onion, ginger, red pepper, sweet potato, salt, pepper, dried coriander, and Thai red curry paste. Stir to combine and sauté over medium heat for 10-12 minutes, until the onions are translucent.
Reduce heat to medium-low. Add the mung beans, soy sauce, coconut milk, water, and peanut butter. Stir to combine and let simmer over medium to low heat until the sweet potatoes and mung beans are soft, about 20-25 minutes.
Turn off the heat and add the kale, cilantro, and peanuts. Stir to combine and let the greens gently wilt in the heat for about 5 minutes. Serve over rice and enjoy!
Notes
In place of mung beans you could use lentils, it's just as tasty!