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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.