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!
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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.
I like making different versions of stuffed shells. My favorite is mixing spinach, cottage cheese, sweet potato and lemon!
I love making cauliflower coconut curry soup!
Quinoa salad. It’s versatile and yummy!
Can’t wait to check out this cookbook. I love ATK and subscribe to Cook’s Illustrated online.
My favorite meatless dish is a veggie stir fry over rice. It’s good any time of year with any number of vegetables. Hope I win this one!
Anything with a poached or fried egg on top–toast with greens or mashed squash; bibimbap; black beans, kale, and sweet potatoes…the list goes on and on.
I’d say that my go-to meal is chipotle mac & cheese with roasted broccolini… Yum!
What a beautiful dish, love the ATK guys! My go-to meatless recipe doesn’t involve any veggies (blushing), it’s simple by satisfying, it’s Eggs Nested in Toasts. Thanks for the giveaway!
Black bean burgers or baked spaghetti, although we tend to be meat eaters around our house (though in moderation!)
Scrambled eggs and spinach! (Am new to the move over to a plant-based diet)
My go-to meatless meal is simple, but I always crave it! A baked sweet potato with a sprinkle of brown sugar, shredded coconut, and a spoonful of hemp seeds. YUM!
I have a go-to ingredient, quinoa. I’ve been experimenting with different recipes over the past few months. Quinoa “oatmeal”, in place of rice in fried rice and quinoa patties. Last week, I ground uncooked quinoa into flour and used it to coat eggplant for eggplant parmesan. As a gluten-free vegetarian, so many foods are off limit, therefore, I’m always looking for healthy, tasty new recipes.
My husband is a four-season gardener and we are both vegetarians so our go-to meatless meal is whatever grain we’re digging at the moment (right now it’s farro) plus whatever he’s just harvested!
My favorite go to meatless meal would be a stuffed portabella with spinach, feta and diced tomatoes. If I’m super hungry I’ll add quinoa or brown rice. Also good with a toasted pita dipped in yogurt sauce. Mmmm I swear I was meant to be Greek lol.
Becoming a vegetarian has made such a huge lifestyle change for me. Also inspiring me to try new things. Best decision ever.
Love the blog and all the great recipes. Can’t wait to try some!
My go-to meatless (+ lactose- and gluten-free) meal right now is whatever-is-in-the-fridge-veggie stir-fry with rice noodles. Mmmm. :) It only takes about 10 minutes and tastes delicious!
Definitely chickpea tacos, hands down. I make them again and again (with soft shell tortillas) and they never disappoint. I have a hard copy of the original recipe, but you can find it here: http://emmaseatery.blogspot.com/2010/04/spicy-chickpea-taco.html
My favorite meatless meal is Ravioli With Sauteed Asparagus and Walnuts
My favorite is ATK’s veggie burger because it was my first successful venture into vegetarian cooking and it was the turning point in my realizing that vegetarian food could be hearty, delicious, and satisfying.
My go to recipe at the moment is a ginger peanut quinoa salad with edamame. It tastes delicious and is a family favourite.
So many go-to meatless meals! My favorite lately has been roasted spiralized sweet potatoes with a fried egg and pesto yummm.
I made this dish last night and agree that it involves more work than you would expect. I find that is often the case for ATK recipes. However, it was delicious! I really want to try it again with red curry paste rather than curry powder. My frequent go-to meatless meal includes sauteed greens from my garden (either arugula, chard, or escarole) mixed in with canned white beans (great northern or cannellini). It is creamy, filling, healthy, and cheap. This recipe is modified from that of another great PBS cooking show, Lidia’s Italy. http://www.lidiasitaly.com/recipes/detail/959
Julie, glad you enjoyed this dish! Thank you for sharing your greens and beans recipe. Sounds great!
I usually end up getting home fairly late, so it’s usually either an egg scramble or tray of roasted veggies (some combo of sweet potato, broccoli, onion, and peppers) with greens and avocado. I rediscovered your tahini dressing that goes with the kale salad and I’ve been putting it on everything! So good with chickpeas, too.
I made this Sunday to include in my meal prep. I used butternut squash, added a bit more curry powder (which makes it spicier) and a bit more coconut milk. This dish is absolutely DELICIOUS. I will be making this next week in my meal prep. Thank you for such great recipes!
Thank you, Kia! So glad you enjoyed it!
My go to meatless recipe is your african peanut soup! om nom nom :)
My go-to veggie meal is roasted veggies over quinoa with a lemon- tahini sauce :)
I made this today and wow–it was absolutely wonderful. My spouse loved it and he is a meat eater. It was so filling and delicious.
I am not normally an online commenter but I think it’s important to let you know what a great blog you have. I just became a vegetarian this past summer, am not a great cook, and was struggling to make diverse and healthy dishes when I stumbled on your blog this fall. It has been a lifesaver. Your philosophy of simple, straightforward prep and whole foods is perfect. Keep up the great work, and thanks.
I love making curries similar to this one. Yum!
My go-to meatless recipe is Tuscan Vegetable Soup. It’s so filling and healthy.
Anything involving sweet potatoes/squash/cauliflower, avocados and some sort of sauce (salsa, olive tapenade…). Mmmmm.
My husband I just made this recipe tonight for dinner (with sweet potatoes). Delicious! And awesome leftovers for lunch tomorrow.
At the start of the new year, we started going meatless during the work week for the most part. Your blog has been a go to source for recipes. Thank you!
Thanks, Alicia! So glad you both enjoyed this recipe and others! Thank you for telling me. :)
I’m making roasted garlic soup with bite size roasted potatoes. The house smells amazing and I look forward to the taste test. Kate you have a lovely site.
Your roasted garlic soup sounds marvelous! Thanks, Linda.
I cooked a vegetarian dinner party all from C&K this past Sat night for my favorite omnivore friends and this fabulous dish vanished!! Swoosh!!!
Just made this… utterly delicious! Thanks for sharing. I used white basmati rice, but otherwise stuck to your recipe faithfully (unusual for me cause I’m slack). x E
Awesome, glad you enjoyed it!
Delicious recipe, easy to make and a crowd pleaser. IMO, it makes way more than 4 servings. I’d say at least 6 as a main course and 10-12 as a side dish. I used delicata squash instead of butternut (no need to peel, easier to cut up, excellent flavor) and skipped step 4, as I did not think the kale needed that much cooking. Also, before my guests arrived, I prepared the dish up through step 3 but before adding the broth and coconut milk, then finished the recipe off shortly before sitting down at the table. Thanks so much for this recipe!
Thank you, Karen! I’m glad you enjoyed this one!
I made this tonight with butternut squash. I had 3 teenagers at my house, eating pizza. My “concoction” wasn’t ready till they were done. I scooped up a small bowl to sample…OH MY…beautiful!!! After stuffing themselves with pizza, they all had bowls of this deliciousness! Thanks to you and ATK for a great recipe!
This turned out super delicious! Thank you so much for sharing.
:) many blessings!
This was absolutely delicious! I added fresh coriander, spoonful of hemp seeds and broccoli. Tasted superb! Will definitely make again! Thank you!
Fantastic!
I was making your new pumpkin bread recipe at the same time and had the almond slices out as a mix in and tossed a few in with the pepitas for this recipe. Almond + Coconut = <3
Hey Kate! I made this curry and it was SO amazing! Such a good recipe thank you so much!! I posted my pic on insta.. really doesn’t do it justice though! xx
This turned out delicious! Thank you so much for this! I can’t wait to make it again for family and friends soon! Leftovers tonight!
I made this last night and we loved it! I will definitely be making it again
Your coconut curried kale was magnificent Thank you
Glad you enjoyed it, Jo :)
Hi Kate, I love all your recipes and have made a lot of delicious meals using them! Since I saw you’re interested in people using the slow cooker for your recipes, I wanted to mention that I made this one in the slow cooker by throwing all the ingredients (except for the coconut milk) and cooked it on high for a couple hours. Then added the coconut milk and a can of chickpeas at the end and served. It was fantastic!
Thank you, Chloe! This is super helpful.
This was a simple, flavorful recipe. I added some white beans for protein. This dinner was a warm hug from the inside.
I love that description, Deanna! I may steal that one. ;)
Aah.. this is the first ever review I m writing in my life .. I thoroughly enjoyed this recipe..extremely delicious.. and healthy .. never craved for a vegetarian curry so much .. thank you soo much
You’re welcome, Sherin! I’m so happy you enjoyed it.
I’ve made this dish many times and always love it! I want to make it for my meal co-op, but I’m trying to think of another way to serve it besides over rice. Any ideas?
I think this is really versatile! You could do it over quinoa or chickpeas, or even in a wrap or pita.
Really liked this. I’m not too keen on coconut milk..in this recipe it is very subtle with the curry, garlic and ginger
. I got the veggies ready day before so I could throw it together. I think I used every pot trying to tame the two bunches of kale. Froze some of the extra. Will make again! P.s. I don’t use oil, so just used extra broth.
Great! I’m glad your time-saving strategy worked out, Judy!
I made this and added a tablespoon and a half of soy sauce. Delicious!
Thank you for sharing, Melissa!
Anyone downsize this recipe for one person? It seems way to big for me for just a dinner and leftovers lunch.
I’m not sure. It would make leftovers for several days. I think this recipe would probably freeze well, if you’d like to freeze the leftovers for later.
Just made it this evening. Another winner – thank you Kate! I didn’t have fresh ginger but substituted 1/2 the amount in powdered ginger. I’ll make sure I have fresh ginger the next time I make it. I also may add a tab more curry.
Thanks, Nita for the review!