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
- 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
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.