Vegan Sweet Potato and Kale Curry

April 9, 2017
Vegan Sweet Potato and Kale Curry

What a nice day here in Burlington for the start of April. I started the day off with a 6 km jog and a 6 km walk along our beautiful lake front in Burlington Onatrio. Lots of people were walking their dogs and at the park with children, the hustle and bustle of a spring day.

I love this curry by its self, it’s more like a stew but you can enjoy it with a side of rice or quinoa. It has just enough spice to give it a little bite without burning your mouth off. The coconut milk gives it a rich creamy texture and I love sweet potatoes. If you are eating this like a stew it will serve 2 people, but if you add a side of rice or quinoa it will serve 3.

Vegan Sweet Potato and Kale Curry

I find cooking this in a large wok easier that in a large cooking pot.

Vegan Sweet Potato and Kale Curry

Vegan Sweet Potato and Kale Curry
Prep time
Cook time
Total time
Recipe type: Curry
Cuisine: Thai
Serves: 2-3
  • 1 tbsp peanut oil
  • 1 cup chopped red onion
  • 2 garlic cloves, peeled and chopped
  • 1 tbsp chopped fresh ginger
  • 2 small hot green chilies, seeded and cut
  • 2 -3 tbsp Thai green curry paste (depending on spice)
  • 2 small sweet potatoes or 1 very large peeled and cubed
  • 1 cup cooked chickpeas
  • 2 cups fresh kale chopped
  • 1 can of coconut milk
  • ½ cup vegetable broth
  1. Heat the oil over medium heat. Add the red onion, garlic, ginger and green chilies stir fry until soft and fragrant.
  2. Add the sweet potatoes and stir to coat with oil, onion and spices.
  3. Add the curry paste and stir until well-combined.
  4. Add the broth and coconut milk let it simmer over low heat for 15-20 minutes until sweet potatoes are soft. The sauce should have thickened too. Stir in the cooked chickpeas and kale until kale is wilted.


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