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
Iโm finally back in Kansas City. I arrived home on Tuesday, to a house full of all the things I havenโt used in the past month. I almost hoped Iโd 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 Iโm 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 lotโhow much I love the concept and how difficult it is to put into practice. Iโm 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?
Iโve 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 donโt want my life to be characterized by the getting and getting rid of things.
Todayโs recipe comes from Americaโs Test Kitchenโs newest book, The Complete Vegetarian Cookbook. I adore Americaโs Test Kitchen so I couldnโt 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. Iโd even go so far as to say that if youโre going to own only one vegetarian cookbook, this is the book for you. Iโm 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. Thatโs the beauty of Americaโs Test Kitchen recipesโtheyโve 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. Itโs a stewy concoction that is loaded with greens (two bunchesโ worth!), cooked down into hearty, comforting goodness. I never would have thought to add toasted pepitas, but they round out the dish perfectly. Itโs not the prettiest of dishes, but trust me, itโs 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 Americaโs Test Kitchenโs 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. Iโll 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
โธ For more of my favorite cooking tools, shop my healthy kitchen!
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 servingsโI also like it as a stew without the rice.
Ingredients
Rice
- 1 ยฝ 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 ยฝ-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
- โ 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 youโre ready to serve.
- Meanwhile, warm 2 tablespoons olive oil in a Dutch oven over medium heat until shimmering. Add the onion and ยฝ 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 ยฝ cup coconut milk, and ยฝ 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 theyโre 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 Americaโs 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 nutritionistโs advice. See our full nutrition disclosure here.
My go-to meatless meal is a veggie panini. There are endless varieties, it is a great way to use seasonal vegetables and it can stand alone as a meal or be served with a bowl of soup or a salad.
My go-to meatless recipe is black bean quesadillas topped GENEROUSLY with avocado and cherry tomatoes. In the winter, I also love a good vegetable soup with carrots, potatoes, tomatoes and pearled barley in veggie broth. Comfort food to warm the soul.
Right now all I want is to keep warm with lentil soup!
My go to meatless meal is sweet potato and quinoa chili with black beans, topped with avocado and fresh cilantro! Great comfort food during the fall and winter months.
My go to meatless meal these days is a grilled cauliflower steak. Itโs so quick, easy, and delicious, and it can be served with just about anything (I usually do quinoa or salad, but I was inspired by your recipe to pair it with pasta the other night and it was excellent). Plus, my husband does the grilling so I get to rope him into helping with dinner :)
Thank you for always sharing such inspirational and healthy meal ideas with us, Kate! You make being a vegetarian not only easy, but a total blast. I cook at least one of your new recipes every week! My go-to recipe and all time fave is your Spicy Sun-Dried Tomato pastaโฆ. yum. Would love to add this cookbook to my collection!
My current go to veg recipe is baked eggs in a smoky tomato sauce with kale. So comforting!
Anything with avocado in it! A big juicy salad with these lovely green gems on top. Sweet potato and black bean enchiladas with avocado sauce. Chocomole (Jason Mrazโs recipe is awesome!) Canโt get enough of these glorious green globes! And I really want the cookbookโฆ ;-)
My Go-To Meatless Dishes are my Kitchen Sink Series! Of course, the ingredients vary, you never know what youโre going to get! Just the way I like it! Depending on how the wind blows, I steer towards Kitchen Sink Soup, Salad, the Sauce Collection that works on pasta or bean dishes! And sometimes I can even come up with dessert!
When I was living in Alaska I was introduced to an amazing website, Alaska from Scratch. Since then my go to is a nice thick slice of fresh made buttered toast, topped with smashed avacado, fried eggs, chopped green onion and Sriracha. If I am feeling energetic I make sweet potato hash as a side.
My go-to vegeyarian recipe, itโs not really just one recipe >> I love love to turn any veggies in my fridge into soup. Chunky or creamed with an immersion blender, and always with lots of fresh herbs!
This sounds delicious!! Iโve started roasting sweet potatoes in the oven to make it easier for myself. My go to recipe has become a bunch of roasted veggies with a bit of olive oil and coarse salt. Iโll throw in portobellos, peppers, zucchini, eggplant and shallots and then use it with rice, pasta or in a sandwich with some goat cheese.
Canโt wait to try out this recipe!
Thank you for this fabulous giveaway, Kate, and sharing this delicious recipe! I canโt wait to get my hands on a copy of ATKโs new book! I think my go to recipe is veggie pot pie or coconut curried French lentil soup. Both comfort foods, yes, but oh so satisfying.
My go-to is sweet potato and black bean tacos with avocado, tomatillo salsa!
a pot of soup with all leftover vegetables. although I do add parmesan rinds for flavor and body and crunchy onion frys, yum!
my go to meatless meal would be rice, beans and salsa!
This recipe looks delicious! My go to (if not a veggie soup) is 5 ingredient black beans from Naturally Ella. Then of course, anything with sweet potatoes!
Glad you are back home!
Iโm a huge fan of things on toastโavocado is my favorite, but hummus and seasonal veggies is a classic, too! With a pickle spear on the side, of course :)
My favorite go-to veggie meal is a Nourish Bowl. I start with a grain like quinoa or brown rice in the middle and add little sections of veggies to it around the perimeter of the bowl. I use whatever I have on hand, e.g., mixture of sautรฉed kale, onions and mushrooms, chopped cooked beets with butter and lemon, chopped avocado, cucumber and tomato drizzled with olive oil, lemon and garlic, a couple of slices of baked sweet potato. I sometimes put a fried egg on top. I sprinkle with hemp seeds and enjoy!
My go to meatless meal is roasted veggies, sautรฉed spinach, quinoa, and a hummus drizzle. So easy to whip up and good no matter what season!
OOOOH YES this sounds so delicious, a perfect opportunity to make sweet potato exciting in a new way!
Hands down my favorite meatless recipe is artichokes with lettuce marinated in fresh herbs, hazelnut oil, and candied lemon peels. Pretty fast and easy to make and completely delicious.
Oh man. My to-go meatless recipe is hands-down a huge kale salad. I bag this bad-boy as my lunch 50% of the time. I grab and saute several handfuls of kale in a pan with either coconut or olive oil, until all of the leaves are shiny and steamy and soft.
I put that in a giant to-go bowl, and add blue or goat cheese, or a non-dairy mozzerella, with balsamic vinegar, some sort of dried fruit, avacado, and walnuts or almonds.
it takes me 5 minutes in the morning and once Iโm at work itโs cooled down and I have a gourmet salad waiting for me.
Itโs the best.
My mom and I are obsessed with your butternut squash chili recipe. Definitely our favorite meatless meal right now.
My fave veggie meals are usually quinoa because itโs tasty and filling! There are so many varieties too- southwestern quinoa, mediterranean, quinoa burrito bowlsโฆ
My go-to meatless recipe is a vegan pesto dish I made up with quinoa and black olives. Very quick,easy and tasty.
https://instagram.com/p/sp4zFgA_y_/?modal=true
I love your recipes because they are either perfect for Meatless Monday or if you want, in almost all of them, you could potential add some chicken or fish if you wanted. Theyโre very versatile that way (so thanks!). I love just about any curry recipe that you throw in front of meโฆI like how sweet potatoes play a starring role in this one (we all love them at our house). When we are going meatless I love to make a stir-fry. My kids love stir-frysโฆitโs a great way to get them loving veggies. xx
My favorite recipe comes from a Rachael Ray magazine! I just made it yesterday โ mixed mushrooms sauteed in butter & garlic, then add a little veggie stock until it reduces and makes a nice sauce, finish some pasta in the whole thing, top with fresh parsley โ done! I threw in a handful of peas last night, along with some goat cheese, and it all POPPED!
SO tasty, but Iโm always on the hunt for new standbys! :) Thanks for offering this giveaway!
Anything with Kale โฆ..usually clean out the veggie drawer and make a soup WITH KALE. Caldo Verde or Zuppa Tusacana without the meat.
Looks delicious, Kate! Iโve been trying to become a bit more a minimalist lately, too, but itโs so hard. As for a favorite meatless meal, Iโd probably have to say coconut curried lentils! They are so hearty and comforting.
My go to is vegetarian chili. My entire family loves it, itโs really easy and I can start it and get other things done while it cooks.
My go to meatless recipe is a lentil meatloaf. I make it all of the time for dinner guests and itโs always a big hit!
My go-to is always roasted sweet potato with black beans, avocado and a fried egg. Never gets old!
We are a pasta kind of family, but i do love to substitute in some spaghetti squash with a simple homemade marinara, and top off with some fresh grated parmesan cheese =)
My quick, easy, please everyone meal is veggie chili and anything with chickpeas. Thx for giveaway!
Right now my go-to is your green rice bowls with sweet potatoes and black beans. Iโve served it twice to company and about three more times just for my familyโฆ love it!
Iโm with you about ATK- gotta trust them and go with it. I have never made one of their recipes that failed. Would love to have a copy of this cookbook!!
black beans and rice and a salad
I love to make stir fry with tons of veggies on a meatless night. My husband loves it too- itโs a good way to use up any veggies in the fridge!
My go-to meatless meal is a big old pile of roasted vegetables, mostly zucchini and tomatoes. Roasted at a lower temperature than you would think, for a long time. You can have it with anything! I think I got the recipe from you, Kate.
Todayโs recipe is looking goodโlike a go to meatless meal. >^;^<
My go to meatless dish, when I'm not inspired or don't have a lot of time, is a gentle stir fry of garlic, onions, any vegetables and mushrooms I have on hand, with a handful of sunflower seeds, over a bed of quinoa. For flavoring I tend to go Asian or Indian, using tamari, fresh grated ginger, perhaps some fermented black beans, or curry powder.
Regarding minimalism: Less is LESS, and it feels good. In the Japanese traditional version of minimalism it's only important that you keep things you love, discard things you don't love, and hide all clutter behind doors. I think it's seeing a conglomeration of things laying around that wears on my nerves. I'm attracted most to pictures of rooms with nothing showing but a few pieces of furniture on an ultra-clean floor, one beautiful picture, and a single flower in a streamlined vase. I'm not completely there in my life, but I'm headed in that direction.
My clothes are there, though, thanks to Project 333 (google it!). I own 50 articles of clothing, including coats, shoes, purses, scarves, belts, and jewelry. Everything goes with everything, and it all fits and makes me feel great. Plus, I can travel on a two week cruise with just a carry on bag. I wish I'd learned that lesson 40 years ago before moving around like a refugee as an Army wife.
My go to meatless recipe is you black bean sweet potato enchiladas! And we love test kitchen and will end up getting that book (if I donโt win that is) as we have so many of their others.
My go-to reliable vegetarian meal is red lentil and ceci bean soup
loaded with any hanging-around vegetables and at least one
leafy green. And, of course, homemade biscuits or bread or
good store-bought variety a must.
I have too many to choose from, but what Iโm craving most right now is Crispy Baked Falafel. Itโs on your website and adapted from ATK. Normally Iโll make some of Yotam Ottolenghiโs basic hummus recipe on the side. There are plenty of ingredients but itโs really quite simple to make with a food processor. Also, I would say itโs almost guilt-free because there arenโt any bad ingredients.
My favorite go-to veggie meal is probably vegetarian chili.
I love to take all my leftover veggies, do a quick stir fry adding in all my favourite Indian spices. To complete, some veggie broth and then crack an egg to poach in the middle. Delicious!
My favorite vegan recipe is a simple edamame and corn salad with a sesame oil/rice vinegar/tamari dressing, topped with toasted sesame seeds. Quick, easy, delicious!
My go-to recipe is lentil curry and rice. I have a South Indian version of a lentil curry recipe which I always make. Everyone at home loves it!
Welcome HOME Kate and Cookie! It was nice to travel with you, but Dorothy said it best, there is no place like home.
When Iโm tired and cold at dinner, my go-to, easy dinner is scrambled eggs with cheese, topped with tomatillo salsa. But Iโm receiving inspirations reading the comments.
My favorite go to vegetarian recipe is anything with beans! Theyโre so versatile and there are so many varieties the sky is the limit: black bean tacos, chickpea burgers, chickpeas mashed to be like tuna, split pea soupโฆBeans have protein, fiber, and oh so many other nutritional benefits. :)
i love making bean chili!