July 16, 2013

vegan sweet potato kale coconut curry

Since I've starting eating only plant based foods, I have been trying to convert some of my favorite recipes into vegan ones. One of my favorite things to eat was my chicken tikka masala with kale but it had yogurt and chicken in it so I adapted it and... I am pleased to say that I like it better than the original! I hope you all like it because I sure did (and Fritz ate his whole plate plus William's leftovers - ha!) 
2 pound sweet potatoes, peeled and cut into large chunks
1 red onion, sliced in 1/4" rounds
2 Tablespoons olive oil
4 cups roughly chopped greens, kale (I like the chopped bag of Tuscan kale from Trader Joe's)
1 Tablespoon fresh ginger, grated
3 cloves garlic, smashed
1 (15 ounce) can diced tomatoes
1 1/2 cups lite coconut milk
1 Tablespoon cumin
1 Tablespoon garam masala
1 teaspoon turmeric
1/2 Tablespoon chili powder
kosher salt and pepper, to taste
steamed brown rice, for serving
chopped cilantro, for serving

Preheat oven to 400 degrees. Place sweet potatoes and red onion slices on a baking sheet and drizzle with 2 tablespoon of olive oil and season with kosher salt and pepper. Stir to coat evenly. Roast in oven for 20 minutes until tender. Remove from oven and set aside (this can be done while making the rest of the meal).

Heat remaining tablespoon of olive oil in a large skillet or dutch oven over medium high heat. Add ginger and garlic and saute for 3 minutes. Add cumin, garam masala, turmeric and chili powder, stirring for 2 minutes until you can really start to smell the spices. Stir in diced tomatoes (with juices) and coconut milk. Let simmer, stirring often, for a couple of minutes. Stir in kale, cover and let simmer for 3 minutes or until the kale turns bright green and starts to wilt (you want it a bit crunchy). Add sweet potatoes and onions and stir all together. Season with kosher salt and pepper, to taste. Serve over brown rice and garnish with chopped cilantro.


  1. It's ironic that a McDonald's ad popped up on the page as I'm reading about your ultra-healthy recipe! :) keep the recipes coming; your Panko crusted salmon is devoured in our house almost once a week!

  2. This sounds delish! Guess I need to go shopping for a few things :) Pretty sure my husband would really love this.

  3. Since i live in Germany i can´t buy the same products. So i would like to know if you buy fresh kale or pre-cooked? The Germans eat Kale only in winter with potatoes and sausage. So i could only get frozen or pre-cooked.
    Thank you!

  4. Hi Dusica! Yes fresh kale is preferable but if you can't get that, you can substitute with Swiss chard, collars greens or other kinds of dark, leafy greens.

  5. Love this idea and loved your vegan enchiladas! Keep the plant-based recipes coming! :-)

  6. hello! I've just recently discovered your blog while I was trying to find non-dairy recipes for our family. I'm definitely going to try out this dish. Question - do you think I could add turnips with the sweet potatoes? We have a bunch in our CSA box this week that I'm looking to use up (along with kale and swiss chard). Or might it alter the sweet flavor? Thanks!

  7. potatoes took more like 35 minutes to cook

  8. This was good. I made it for my Thanksgiving dinner. The sweet potatoes did take longer to cook, and instead of brown rice I used lentils then added cubed tofu.


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