Warm, comforting, and full of flavor, this Sweet Potato & Kale Coconut Curry is a vibrant plant-based dish perfect for any day of the week. Creamy coconut milk blends with aromatic spices to coat tender sweet potatoes and hearty kale, creating a rich and satisfying curry. Serve it over rice or with flatbread for a wholesome, delicious meal that’s easy to make and sure to please everyone at the table.
Servings: 4 | Prep Time: 10 mins | Cook Time: 25–30 mins
Ingredients
Optional: fresh cilantro and lime wedges for garnish
2 medium sweet potatoes, cubed
3 cups kale, chopped
1 can coconut milk
1 medium onion, diced
3 cloves garlic, minced
1 inch ginger, grated or minced
2 fresh chilies, chopped
2 tbsp oil
1 tbsp curry powder
½ cube vegetable bouillon
1 cup vegetable broth
Salt, to taste
Instructions
1. Build the base
Heat oil in a large pot over medium heat.
Add onion, garlic, ginger, and chili. Sauté 3–4 minutes until fragrant.
Stir in curry powder and black pepper; toast spices for 1 minute.
2. Cook the sweet potatoes
Add cubed sweet potatoes and stir to coat with the spices.
Pour in coconut milk, vegetable broth, and bouillon.
Bring to a gentle simmer, cover, and cook 15–20 minutes until sweet potatoes are fork-tender.
3. Add the kale
Stir in chopped kale.
Simmer uncovered 5 minutes until wilted but still vibrant.
Taste and adjust seasoning with salt, spice, or additional bouillon if needed.
4. Serve
Spoon curry over rice or serve with warm flatbread.
Garnish with fresh cilantro and a squeeze of lime.