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
- ⅓ 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.
Lately the go-to gotta have it once a week vegetarian meal in my house has been your black bean and sweet potato tacos. I do admit to just making the cilantro pesto instead of the avocado spread because avocado is crazy expensive all of a sudden. That leftover pesto is an amazing snack the next day with slices of English cucumber, too! My husband asks for cauliflower alfredo from Oh She Glows almost as often. Two weeknight easy favorites!
My go-to vegetarian meal is a simple salad of almost any greens (but I’m partial to arugula and chicory) with a light vinegrette and topped with yummy things like radishes and early spring peas!
This looks so hearty and satisfying! I can’t wait to try it!
It’s also slightly more work than I like, but there’s a great Moosewood sweet potato quesadilla recipe I have been making since college. Yummy in a hearty, cheesy comfort food way, but still healthy.
Definitely burrito bowls! They can be super simple – brown rice, black beans, salsa, onions, bell peppers – or more complicated with guacamole, roasted sweet potatoes, etc. I love how wholesome and nutritious they are without taking a whole lot of work.
My go to is always some kind of stir fried veggies :)
I love the 15-minute avocado and basil pasta from Oh She Glows! It’s quick, requires relatively few ingredients, and is always a hit.
My go-to meatless meal is a quinoa salad! I love Trader Joe’s organic red quinoa, and I usually add black beans, corn, avocado, fresh tomatoes, cilantro, and a little bit of olive oil and ground red pepper! So yum!
This looks like a great cookbook- America’s Test Kitchen are the bomb. My go-to is usually some kind of quiche or omelette, or a salad with grains and whatever vegetables are in season, but at least three times a week I make ‘egg bowls’ with whatever I happen to have around, with a fried egg or two on top. Never gets old. . .there’s something so comforting about a runny yolk.
My go to veg recipes are veggie burgers that use up any extra veggies. I made one this week with sweet potatoes, pecans, peas, kale, and ginger. yum!
Mine is the Pan Roasted Broccoli, with southeast asian flavors in the America’s Test Kitchen cookbook from 2007. A crowd pleaser and fool-proof.
Black bean and quinoa enchilada bake!
This is so yummy!
My go to meatless meal is an avocado sandwich. Avacado, touch of garlic, a little balsamic vinegar. Childhood favorite.
Obsessed with so many meatless dishes!! Brusslesprout kale massaged salad is my go to salad of choice but for main dish I am such a sucker for a big hodgepodge salad with lots of colorful vegetables and chickpeas and avocado! So excited for this cookbook!!
I always seem to end up with some version of grits, greens, and beans on my plate. Sweet potatoes always seem to show up in the mix too, somehow. And I’m not even “Southern.”
Sounds awesome! My go-to meatless dish is homemade pizza with lots of veggies on it. I’ve been thinking a lot about minimalism lately myself. Between following the minimalist fashion blog Unfancy and all of the talk going around about that “magical art of tidying up” book, I wish I had a full weekend or two to devote to just cleaning out my apartment. The only things left would be my cookbooks and blog props … which is probably a lot. :-D Haha, but I’m sure I have so much more crap than I need and it’s just taking up space, messing with my mental clarity and stress level.
Roasted veggies with fried egg or beans!
My go to meatless meal is tuscan beans with sage, sautéed collard greens, broccoli, baguette bread and busy day chocolate cake. I’ve recently became vegetarian so I love making new meals. Also i am sorry if this posted twice my phone froze on me
I often will eat black beans, sweet potatoes, and avocado for lunch. I’m always happy with it! Another recent go to is the Braised Coconut Spinach & Chickpeas with Lemon recipe from the Kitchn. I typically double the chickpeas and leave out the sun-dried tomatoes (never have ’em around), and it is delicious.
Really I like any excuse to eat sweet potatoes.
My go to meatless meal is definitely a soba noodle salad with edamame and julienned zucchini & carrots, dressed with a mixture of vinegar, soy sauce and sesame oil. Yum!
This recipe sounds delicious! I have just started using coconut milk, thanks to your Morning Glory Oatmeal recipe that I LOVE and make almost once a week.
My go-to vegetarian recipe is quinoa with beans. It takes a long time to prep all the veggies that go into it, but the taste is amazing.
This looks delicious! It is similar to my go-to recipe — a tofu/kale/sweet potato stir fry.
My go to recipe would be tofu salad (recipe from The Grit in Athens) or meatless meatballs.
Every week we eat a mexican bowl for dinner- brown rice, beans, sauteed vegetables, salsa, avocado, cheese, etc. Filling, tasty, inexpensive, and meatless!
Sweet potato burritos! Mashed sweet potato and homemade seasoned refried beans. Delicious, easy and easy to freeze!
A favorite go-to in our house is a veggie or fruit naan pizza with a balsamic reduction (you have several of these recipes we just love!).
My go-to meatless meal is usually black bean and sweet potato tacos, since I always have those ingredients on hand!
My current go-to is your spicy sweet potato and green rice burrito bowl. The green rice is TO DO FOR. I also live for curry, so this recipe is going on next week’s menu!
to do for? How about to DIE for.
I have been a vegetarian for over 2 years, but my favorite dish is quesadillas loaded with veggies (usually mushrooms, onions, and sweet bell pepper) served with sour cream and salsa on the side :) This dish looks so delicious and soul-warming! <3
My go to recipe for guests is your Asian Slaw Salad recipe. Meat lovers and vegetarians alike rejoice for this recipe! :)
My fav is black bean tacos filled w roasted sweet potatoes, caramelized onions, guacamole and feta! Yummmm
Veggie Breakfast burritos ( diced potatoes, scrambled eggs, cherry tomatoes, green onion ,cheddar cheese).
My current favorites are spicy black bean soup and roasted red pepper & butternut squash bisque. It’s hard to beat a hot bowl of soup on a frigid winter evening. I’m loving all of these ideas in the comments!
I would previously have said black bean soup or chili, but lately my new favorite is a variation on your socca using winter squash!
Thanks for the great recipes! I love your blog…and my go-to is a fried-rice-type dish with egg and leftover veggies – always delicious.
vegetarian chili served with sour cream, cheese, avocado/the works :)
My favorites change frequently, but currently I am loving simple black bean, corn, and tomato tacos. Yum!
I haven’t tried the recipe here but will. I have all the ingredients on hand except for the fresh ginger. It looks very hearty.
My go-to vegan meal is: sautéed (in toasted sesame oil) onions, red/green peppers, mixed with steamed broccoli, snow peas, sprouted mung beans and skinny strips of sun dried tomatoes. I fry 3 parts tempeh (one sheet) , one part extra firm tofu (1/4 block)and in a lightly greased (with toasted sesame oil) cast iron pan. I add the tempeh and tofu to the main pan when they are crispy.
I place two big scoops of this mixture over 3/4 cup brown rice sprinkled with Braggs sauce and sesame seeds.
I make a big pan of it and eat some of it for a couple of days – breakfast, lunch or dinner and then freeze a portion for when I crave it without enough time to cook. My (recently) non-meat eating husband loves it too.
My go-to veggie meal is roasted vegetables and quinoa, sprinkled with cheese if I have it and drizzled in balsamic. So simple. So good.
Frittata with lots of veggies is my go to vegetarian meal. Thank you for hosting this give away.
Broccoli and quinoa cheesy casserole!
My go-to veg meal is always rotational, depending on my mood, but my latest fave is actually one of your recipes – the butternut squash chili! Served it to a bunch of girlfriends for dinner, and everyone loved it. I even got my kids to eat it.
But overall, the players are usually the same – Black beans, sweet potatoes, eggs, feta – lather, rinse, repeat.
My go to meatless meal is red lentil stew with sweet potatoes and greens. Comfort food at its best.
this looks like the perfect winter dinner!
I’m just starting to dabble more and more in vegetarian cuisine. My go to is mexican style vegetarian. I love beans, salsa, and of course cheese. This cookbook would inspire me to try my hand at more vegetarian recipes!
My go to meatless meal would have to be a frittata. I always keep eggs in supply and its a great way to use up vegetables and cheese I have in the fridge!
My go to meal is tabouleh with just a bit of feta cheese over mixed lettuce just picked from the garden.
Definitely some sort of noodle bowl with tempeh!
would have to be a quinoa salad with fresh veggies, edamame, toasted chickpeas, and a thai peanut dressing
My go to recipe is quinoa with adzuki beans, carrots, shallots, garam Masala, oranges, raisins, Olive oil. Simple and yummy.