Sweet Potato Kale Curry

This easy Sweet Potato and Kale Curry is packed with nutrients and just happens to be vegan!

Before I dive into telling you of the wonders of this Sweet Potato and Kale Curry, allow me to remind everyone that I am not a vegan—not even close. Though I do like to limit my meat consumption, especially red meat, it’s rare for me to eat a meal that’s totally vegan. Which is what always makes it surprising when a vegan dinner becomes one of my favorites…like this amazing recipe.

These days, in the throes of the coronavirus pandemic, I’m always looking for meals that are healthy and easy to pull together. With my kids home very day doing online school, I swear all they’re doing is sitting on laptops eating Sour Cream and Cheddar Ruffles (except for the times when I force them to go outside or run around the house a few times). And then there’s me. I’ll confess, my pandemic eating habits haven’t been stellar. With reduced activity and a dip in diet quality, I’m especially motivated lately to feed us all a healthy dinner.

This Sweet Potato and Kale Curry has been a particular lifesaver. It’s full of nutrients like vitamin A from sweet potatoes, vitamin K from kale, and fiber off the charts from the veggies and chickpeas. Not to mention, with minimal prep and about 18 minutes total cooking time, it’s a genuine 30 minute meal.

Now, this may sound well and good for health nuts who don’t mind flavorless food, but hold your peace until you’ve tried the coconut milk broth in this curry. Mild but rich, it’s the kind that makes you wish you’d made an entire separate batch just for sipping.

If you’re like me, I think you’ll find a little sweet potatoes and kale over rice will do your average pandemic dinnertime a world of good, whether you’re a vegan, a meat eater, or somewhere in between.

Sweet Potato and Kale Curry

Ready in 30 minutes, this easy vegan curry is a great choice for a healthy weeknight. Its coconut milk broth is especially delish!
Prep Time10 mins
Cook Time20 mins
Servings: 4

Ingredients

  • 1 Tbsp. vegetable oil
  • 1 Tbsp. minced fresh ginger
  • 2 cloves garlic, minced
  • 1 Tbsp. curry powder
  • 3 small or 2 medium sweet potatoes, peeled and diced into 1/2 inch pieces
  • 1 15-oz. can chickpeas, drained
  • 1 15-oz. full-fat coconut milk
  • 1/2 c. water
  • 1 tsp. salt
  • 1/4 tsp. black pepper
  • 5 c. torn kale leaves
  • 4 c. cooked jasmine rice

Instructions

  • Heat oil in a large non-stick skillet over medium heat. Add ginger and garlic and saute for about 2 minutes, until fragrant. Add curry powder and cook an additional minute.
  • Add diced sweet potatoes, chickpeas, coconut milk, water, salt, and pepper. Bring to a boil, cover, and reduce heat to a simmer. Simmer 15 minutes or until sweet potatoes are soft.
  • Add kale to the skillet and cook until wilted, about 2 minutes. Serve over cooked jasmine rice.

Notes

Adapted from The Kitchn.

One thought on “Sweet Potato Kale Curry

  1. Yum! I just added a couple of the above ingredients to my grocery list. Can’t wait to make this! Looks like a very Joelshire dish!

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