Coconut Curried Kale and Sweet Potato
Hearty braised and curried kale with sweet potato makes a delicious wintertime meal! This healthy dish is vegan, dairy free and gluten free.
Updated by Kathryne Taylor on September 5, 2024
I’m finally back in Kansas City. I arrived home on Tuesday, to a house full of all the things I haven’t used in the past month. I almost hoped I’d greet the things like long-lost friends (oh hello, favorite knee-length boots!) but I really just sighed at the sight of those things, those burdens that I pack up and carry from place to place.
If you took away the blog-related cookbooks and photography props (code word for so many breakable plates and glasses), maybe it would be a more reasonable amount of stuff for one person. My closet is definitely overstuffed, however. The end of winter is nearing and I’m feeling some pressure to wear all of my cold weather apparel at least once before it goes. I have too much!
I think about minimalism a lot—how much I love the concept and how difficult it is to put into practice. I’m too attached to my things. I often find myself looking around my place and wondering, how much does one person really need? Is this a reasonable amount for one person?
I’ve watched my grandmothers downsize into smaller, more manageable living situations and I think about all of the care and time that went into filling their homes and the difficulties in downsizing. Some of that is inevitable, but I don’t want my life to be characterized by the getting and getting rid of things.
Today’s recipe comes from America’s Test Kitchen’s newest book, The Complete Vegetarian Cookbook. I adore America’s Test Kitchen so I couldn’t say no to their new cookbook, which includes over 700 impeccably well-tested vegetarian recipes. Basically, any recipe you could think of to make is in this book. I’d even go so far as to say that if you’re going to own only one vegetarian cookbook, this is the book for you. I’m eyeing my heavy shelves of cookbooks now and owning only one cookbook is a lovely thought!
This recipe turned out to be more work than I bargained for, but it was absolutely worth the effort. That’s the beauty of America’s Test Kitchen recipes—they’ve been tested every which way, so the only trick, if you even want to call it that, is to trust their methods and carry them through. I deviated from the recipe by using sweet potato instead of butternut squash. In hindsight, I think butternut might be the better choice, although I do love the sweet potato version.
I was drawn to the recipe because it sounded very similar to an original recipe I attempted a couple of times in Austin that never turned out quite right. Those ATK cooks nailed it. It’s a stewy concoction that is loaded with greens (two bunches’ worth!), cooked down into hearty, comforting goodness. I never would have thought to add toasted pepitas, but they round out the dish perfectly. It’s not the prettiest of dishes, but trust me, it’s delicious!
The giveaway is now closed! Congratulations to Annie, the winner, whose go-to is a noodle bowl with tempeh! I have one copy of America’s Test Kitchen’s The Complete Vegetarian Cookbook to send to one lucky reader. To enter, leave one comment below and tell me about your go-to meatless recipe! Only one comment per person, please. I’ll randomly select a winner next Wednesday at midnight CST. Good luck!
Le Creuset Cast Iron 5 1/2-Quart Dutch Oven
Wusthof 7-Inch Santoku Knife
Microplane Grater
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Coconut Curried Kale and Sweet Potato
Hearty braised and curried kale with sweet potato makes a delicious wintertime meal! This healthy dish is vegan, dairy-free, and gluten-free. Be sure to have your ingredients prepped before you start cooking. Recipe yields 6 generous servings—I also like it as a stew without the rice.
Ingredients
Rice
- 1 ½ cups brown basmati rice, rinsed well
- Salt, to taste
Braised kale and sweet potato
- 3 tablespoons extra-virgin olive oil, divided
- 1 medium yellow onion, chopped
- 1 teaspoon fine salt, divided, more to taste
- 2 pounds sweet potato (about 3 medium) or 1 butternut squash, peeled and sliced into ½-inch cubes
- 3 large garlic cloves, pressed or minced
- 2 teaspoons finely grated fresh ginger
- 1 teaspoon curry powder
- 1 large bunch of kale (about 8 ounces), stems removed and chopped
- 2 cups vegetable broth or water
- 1 can (14 ounces) full-fat coconut milk, divided
- 1 tablespoon lime juice
- â…“ cup pepitas (green pumpkin seeds)
- Freshly ground black pepper, to taste
- Red pepper flakes (optional), to taste
Instructions
- To cook the rice, bring a large pot of water to boil. Add the rinsed rice and continue simmering for 30 minutes, reducing the heat as necessary to prevent overflow. Turn off the heat, drain the rice, and return the rice to the pot. Cover and let the rice rest for 10 minutes or longer, until you’re ready to serve.
- Meanwhile, warm 2 tablespoons olive oil in a Dutch oven over medium heat until shimmering. Add the onion and ½ teaspoon of the salt. Cook, stirring frequently, until softened, about 5 minutes. Add the sweet potato, cover, and cook, stirring occasionally, until the sweet potato is bright orange (or until the butternut is just beginning to brown), about 8 minutes. Transfer the mixture to a bowl for now.
- Add 1 tablespoon olive oil to the pot and raise the heat to medium-high. Add the garlic, ginger and curry powder and cook, stirring constantly, until fragrant, about 30 seconds. Add the kale, broth, all but ½ cup coconut milk, and ½ teaspoon of the salt. Stir to combine.
- Cover the pot, reduce the heat to medium-low, and cook, stirring occasionally, until the kale is wilted, about 7 to 10 minutes. Add the sweet potato mixture, cover, and continue to cook until the kale and sweet potato are tender, 10 to 20 minutes.
- Meanwhile, toast the pepitas in a medium skillet over medium-low heat, stirring frequently, until they’re fragrant and making little popping noises, about 3 to 5 minutes. Transfer to a bowl to cool.
- Once the kale and sweet potato are tender, uncover the pot and increase the heat to medium-high. Cook, stirring occasionally, until the sauce has thickened, about 2 to 5 minutes.
- Remove the pot from the heat and stir in the remaining coconut milk. Add the lime juice and season with salt, pepper and optional red pepper flakes, to taste. Divide rice into bowls, then top with kale mixture and a generous sprinkling of pepitas before serving. This recipe keeps well in the refrigerator, covered, for up to 4 days (or freeze portions up to 6 months).
Notes
Recipe adapted from The Complete Vegetarian Cookbook by America’s Test Kitchen.
Recipe edits: In 2025, I tweaked this recipe to improve the overall flavor and texture. I increased the amount of broth, layered in more salt, reduced the amount of kale, and edited the recipe for clarity.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Anything that combines sweet potatoes and black beans–soups, chili, tacos. The combo keeps my tummy full and my taste buds satisfied!
That’s my combo too!
My go-to recipe is your spicy kale & coconut stirfy!
My go-to meatless meal is a grilled cheese with a fried egg (and a slice of tomato in the summer and fall). Simple, but it never gets old.
Yeah, my go-to meatless meal must be eggs. I do eat lots of meat but wife would love this book and goes meatless a lot.
i feel like all of my go-to meatless dishes somehow involve eggs. the humble and beautiful quiche is my staple. :)
I would say my go to meal is butternut squash soup with a slice of warm bread!!! So easy especially on busy weeknights!!
My go-to meatless meal is miso soup with tofu, veggies and udon or noodles. Chana Masala is also really easy to whip up!
I’ve been looking for an awesome Chana Masala recipe, do you have any good ones?
Sure do! https://sooka.info/2014/quick-vegan-chana-masala/%3C/a%3E%3C/p%3E
My go-to meatless meal, if guests are coming over, is black bean and sweet potato enchiladas. YUM. If it’s just hubby and I and a cheap and cheerful night then it’s chic pea flout omelets.
Shakshuka (or anything covered with eggs really), pancakes, or red lentil curry with butternut squash. So yum!
My go-to veggie recipe is your Kale and Black Bean burrito bowl! I make some variation on it at least 3 times a month! It’s even meat-eating boyfriend approved :)
I have been vegetarian on and off since I was 16 and hated killing salmon when fishing with my dad. I love all Molly katzen veggie recipes.
Zucchini pasta with vegan basil pesto is the best! Love your recipe adding the burst cherry tomatoes :)
My meatless options change with the seasons, but since I cook for kiddos too, I’m happy to say that broccoli – in any fashion – is welcome here, so I serve that with rice (and these days, roasted tofu cubes). Yummy for everyone and allows for different dipping options. Super easy! (cut firm tofu into cubes and pat/press some of the moisture out. Toss them in a whisked-together combo of olive oil, lemon juice, dijon mustard, garlic powder, salt, pepper, paprika and thyme. Then roast those little guys for about 20 minutes at 400, turning the cubes at least once, but more often if you want them to crisp up a bit more.
I can’t pass up an eggplant cutlet topped with a dollup of ricotta, a sprinkle of motz and hearty tomato sauce!
My go-to meatless meal kinda varies based on the season but I would have to say the easiest meal for me to whip up is whole wheat spaghetti with meatless soy meatballs. Good thing this meal is my husbands favorite :)
My favorite vegetarian dish is roasted eggplant and garlic, tossed with a mustard vinaigrette while the eggplant is still warm, then mixed with chickpeas, crumbled feta and great bunches of chopped fresh parsley. Really delicious! I’m new to your site, and am really enjoying it! I made your lentil soup during the last big snow storm and my husband and I both loved it!
Anything with eggs. Fried, scrambled, hardboiled, soft-boiled, poached, quiched, casseroled, sandwiched, burritoed, you name it. And usually with a healthy (?) dose of melted cheese!
This dish looks delicious– and I’m not even a fan of kale :-)
My go-to vegetarian meal is a bowl of roasted or sauteed veggies (kale, brussel sprouts, squash, you name it), avocado (adds a delicious buttery-ness!), topped either eggs or lentils, and spiced with cumin, coriander, and a squeeze of lemon.
This recipe sounds yummy! My favorite go-to recipe is sesame tofu with brown rice. Thanks for the chance at this cool giveaway!
My go to meatless meal is my kitchen sink tacos. Literally will sautee up any veggies I have that need to be used up, black beans, rice, topped with salsa or pico, avocado, cilantro and lime juice (and hot sauce!).
My go to: black bean and avocado tacos with red cabbage cilantro slaw! I love it. And this sounds really yummy too!
I Love any pasta dish with a rich tomato sauce and cheese along with shrimp. I pretty much make it up as I go along with I have in the fridge. Always good.
One of my favorites is a take on chana masala, which is Indian-spiced chickpeas and spinach with tomatoes. Or anything with sweet potatoes, like your recipe above! Sounds delish.
Mine is Portuguese white bean and potato soup with either collards or kale, no sausage.
Where do I begin? I can’t get enough of the butternut squash and chipotle chili recipe. My favorite for sure and I tell all of my patients about this recipe and your site!!!!
This looks so good! I’ve recently become obsessed with your blog, and my favorite meatless go-to meal is a kale salad with whatever toppings I have on hand. I’ve gotten a ton of inspiration from your kale salad recipes!
My favorite meatless meal has to be falafel!! Yum :) this dish looks amazing, though!
My go-to is rice and beans, plus roasted vegetables, plus some sort of nice sauce! Infinitely flexible!
My go-to meatless recipe is pasta with tomatoes, garlic and olive oil!
I refuse to feel guilty for acquiring so much stuff. Art immeasurably enhances the quality of our lives and I love to be surrounded by beautiful, meaningful things. Clothes, not so much, but yes to cooking tools, vintage finds and beautiful art!
This recipe sounds like a tasty way to usher in the last bit of winter. Thank you!
My staple is a spiced potato hash with whatever else I happen to have on hand whether it be apples or black beans or corn or spinach, etc.
I have to say – breakfast for dinner is always my absolute favorite treat (can it still be a treat when its 4-5x a week?!) and a egg scramble with lots of veggies from the farmers market plus some goat cheese and fresh buttered toast always always always is the best way to round out a day.
OMG I’ve actually had this cookbook in my cart on Amazon for quite awhile now! Would love to have it! … lately my go to dinner I’ve been addicted to is zucchini noodles w/ tomatoes, harissa, garlic, chick peas, spinach and crack an egg in it, cover, let egg cook and then top w/ parsley and feta. It’s sooo freaking good!
My go to meal is delicious and easy black bean burgers!! Put them on buns with avocado, lettuce and tomatoes… HEAVEN!!
My go-to meatless meal is vegetarian sweet potatoe chili – which can be eaten alone, in soft or hard tacos, or with chips and sour cream (salsa style). I slow cook for days, eat a bunch, and freeze the rest. The perfect meal!
My go-to meatless recipe is baked sweet potato fries with steamed spinach and melted coconut butter.
Pancakes forever!
My go to after work veggie meal (when I’m feeling uninspired) is a cheese and shroom quesadilla with homemade salsa, guac and refried beans. Delish!
Clearly I need a little more inspiration though – would love to win this!
This recipe looks delicious! My go to veggie meal is usually tacos, because I always have the staples in the house to throw it together – black beans, salsa, onions, and whatever veggies I have in the fridge!
This looks so hearty & delicious! My go-to veggie meal is sauteing some veggies (onions, garlic, spinach, and mushrooms, usually), then adding white wine and lemon juice and letting that bubble away and reduce. Put over pasta and top with parmesan! If I feel like putting in the effort, I’ll stir in some veggie sausage or seitan, too.
My favorite veg dish would be pasta with broccoli and tomatoes. Here I am packing up box after box of cookbooks and wondering the wisdom of owning so many as I prepare for a move, and yet I want to win another one!
Hi Kate! I started following your blog just a couple of months ago and I go to my favourites and click on your website everyday for inspiration for dinners! I just got the email for this one and I have a butternut squash to use so can’t wait to try it!
This looks fabulous. I’d have to say vegetable lasagna! Love it in abundant harvest season.
Definitely homemade pizza with whatever veggies are in the house (or in the garden).
Pizza with roasted veggies.
Epicurious has a recipe which I “sort of” refer to. http://www.epicurious.com/recipes/food/views/roasted-vegetable-pizza-106311
Often I will just use a pizza shell from a local bakery (Iggy’s)
My favorite go to veg dish is zucchini and yellow squash…..made into “pasta noodles” using the Veghetti ( I got it at Walgreen’s)…with homemade tomato sauce and topped with a little parm!
I recently made a recipe w similar themes in the crockpot – Coconut Curried Lentil Soup that I’ve been loving: http://theactorsdiet.com/2015/02/25/recipe-crockpot-coconut-curry-lentil-soup/
And I would LOVE to win this! America’s Test Kitchen is my obsession and I can never make most of their recipes b/c my husband is a vegetarian. Thanks for the giveaway!
My go to is definately this vegan mac and cheese recipe that I found on the Oh She Glows blog…my boyfriend and I make it weekly :D
My go to meal is your Quick Vegan Chana Masala. It’s so quick to prepare. Each time I make it I can adjust the spice and sometimes it’s fiery!
Roasted kobacha, parsnips, and brussels drizzled with tahini and lemon and topped with a fried egg. I have this at least twice per week (with whatever veggies are seasonal)!
My go-to veggie dish is a giant stirfry of all the vegetables I can find in the house! Add some quinoa and top with a fried egg and a complete meal, with protein included! Yum!!
Lentil curry fo sho!