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.
Everyday is meatless in our house! I love a quick sauté of kale, roasted veggies, and farro topped with herbie yogurt and toasted nuts or seeds. I take greek yogurt and mix in tons of chopped dill, cilantro, mint–whatever is on hand. Maybe finish with a little drizzle of pomegranate molasses? Yum :)
Curried lentil soup with lots of fresh kale! It’s great for a group or leftovers for lunch.
One of my favorite vegetarian recipes is,
Whole wheat Pasta with kale, caramelized onions and goat cheese.
It’s easy, fast and very good!
My go-to vegetarian meal would be roasted cauliflower (which my whole family is obsessed with!) and a big bowl of warm lentil stew. Simple, quick, and comforting!
I’m a big fan of the rice/quinoa bowl – throw in some beans, veggies and maybe a sauce. Like your Southwestern Kale Power Salad recipe that I made this week!
this looks amazing!
My go to veg recipe is stir fried veggies and rice – with enough veggie you don’t even miss the meat
Thank u cookie and Kate…u inspire me! I love to cook, you can see all my dishes @ginamansfield on Instagram! My favorite, go-to is a vegan pho that I make my own pho broth! So versatile add any ingredient you like, my kids even love!! It’s pho’nomenal :)) hope I win ur fab cook book xo
I don’t have a go to meatless dish yet. I AM taking notes from all of the comments!! Wish me luck!
This sounds great! I guess my go-to would be frittata. It’s so yummy!
I would love to post my favorite meatless dish for my family but I have yet to find one that everyone in my family will eat! I think this book would help me out!! Thank you!
My meatless go-to meal is usually something Asian or Indian inspired, but my absolute favorite is hot & sour soup. Loaded with mushrooms of all kinds, crunchy bamboo shoots, and some firm tofu – I could eat it by the bucketful! I use it as the main course, with a side of stir fried veggies and rice. Yum. I think I’ll make it tonight!
My go-to veggie meal always involves sweet potatoes: with black beans in a taco, with quinoa in a salad, or with both in your sweet potato and black bean veggie burger!
I know many people have mentioned this combo, but sweet potato and black bean taco-something is out go-to. I oven-roast bite-sized sweet potatoes with tons of chili powder, then add it plus avocado (straight up or as guac) either in tacos, on a bed of lettuce, or on whole wheat couscous. Top with salsa verde and feta or colby-monterrey jack (plus oven-roasted corn tortilla strips if a bowl) and MMMMM!!
Side note: We also LOVE your mushroom risotto in our house! It’s part of our normal rotation. :)
My go-to meatless recipe is shakshuka! So easy, warming, and hearty. I blend spinach into the tomato sauce to get some extra veggies :)
spaghetti squash with homemade marinara!!
Definitely sweet potato enchiladas or your butternut squash chili. SO GOOD!
My go-to veggie meal is a vegetable Panini on 21 grain bread, laced with all seasonal vegetables and pesto. Yumm!
One of my favorite vegetarian recipes is :
Whole wheat pasta, kale, caramelized onions and feta cheese.
It’s easy fast and delishous!.
That looks incredible! My go to is veggie enchiladas and I always include sweet potatoes. Love them!
Stir fries are definitely my go-to meatless recipe. One of the few recipes I feel comfortable that I have memorized, and can make even when traveling!
My go-to veg meal is a black bean and quinoa scramble, with LOTS of veggies and LOTS of hot sauce!
I love your simple recipes. Our family has been enjoying the beans and greens recipe. I am anxious to try the coconut curry sweet potato and kale. Thank you for inspiring me to cook meatless. OH and love the peptas seeds especially when making home made hummous <3
Whole wheat pasta, caramelized onions, kale and goat cheese.
It’s easy, healthy and very tasty!
One of my favorite vegetarian recipes.
My favorite go to meatless meal? That would be a warm bowl of spaghetti squash tossed with garlic, black olives, and halved grape tomatoes sautéed in olive oil and sprinkled with parmesan cheese…
So fragrant and comforting on a snowy winter night…
One of my favorite go-to vegetarian meals is a Moroccan Lentil soup! Filling and healthy!
My go to is your roasted brussels sprout and crispy tofu recipe – it’s just so good and pretty quick!
One of my favorite go-to meatless meals is actually a recipe I found on your blog: Kale, Black Bean, and Avocado Burrito Bowl. My husband LOVES it!
My go-to meatless meal is your Quick Vegan Chana Masala. I love the heat, and it keeps well in the fridge, so I get yummy leftovers for the rest of the week!
Chana saag….I’m obsessed with indian food. Would love this cookbook!
The most amazing vegetarian recipes seem to involve kale, don’t they? Well, my go-to is Lentil Minestrone from Deborah Madison’s Vegetarian Cooking for Everyone. It’s truly got enough bite and flavour for anyone to enjoy. And it’s even better spiced up with some flavourful hot sauce – preferably squirted on top of the grated parm, in a heart shape, of course.
My go to meal is veggie fried rice. It is even better as leftovers!
My go-to veggie meal is a soup. I use all the veggies in the fridge. I start with the usual suspects – onion, carrots, and celery, then I add turnips, parsnips, sweet potatoes, potatoes, kale, spinach…and finally, some pasta and tofu. Everyone always says it’s such a great “recipe” and I hust laugh!
I’m excited about this cookbook! My go-to meatless meal is some combo of black beans, corn, and taco toppings (salsa, avocado, cheese, onions, sour cream… whatever!). It always tastes great and is super easy.
I have two go-to meatless meals: Black bean chili and eggplant parmesan!
My go to Veg dish are your roasted sweet potatoes! Yummy! I’m craving them right now!
I totally hear you on the struggle for living a simple life in the midst of having so much. Love all of the good things packed into this dish! My go-to meatless meal would be a kale quinoa salad, but it would be lentil soup the rest of the family.
Oh my, a go to recipe. It is an hour to the market and back from my mountain abode so my go to recipes depend a lot on what is on hand. Two favorites are a quick salad of baby kale, sundried tomatoes, feta, and walnuts dressed with a little olive oil, vinegar, salt, and cracked pepper. The other is Molly Katzen’s Arabian Squash Casserole – roasted butternut squash, onion, garlic, feta, plain greek yogurt, salt, pepper and cayenne topped with chopped walnuts and baked. YUM!
Kate,
There sure is a balance bein minimalist and keeping what brings us joy and what we need. Check out Japanese gal KonMarie method, book “The Life Changing Magic of Tidying Up”. Life changing indeed.
My go to vegetarian dish for breakfast lunch and dinner:
Sautéed kale w a little coconut aminos, caramelized onions, with avocado in a steamed blue corn tortilla.
So many options to add: fried egg, beans, hummus, hemp, cheese, etc.
Grace
Depends on the season – right now I’m doing lots of big veggie/grain bowls with quinoa or rice, plus roasted veggies and a delicious sauce (some from Dishing Up the Dirt) and I’ve also made your Peanut Soba Slaw repeatedly this season! In the summer your raw veggie soba noodle salad is one of my go-to meals. So easy and delicious! This also looks amazing – I might just have to make it tonight!
Oh, and I keep making variations of your sweet potato and black bean Mexican dishes (tacos, burritos, burrito bowls, etc). Such a great combo.
My favorite is a crustless spinach quiche–sauteed onion,swiss or gruyere, spinach, eggs, milk or half and half, tiny bit of nutmeg, salt, pepper and the teensiest pinch of thyme. It goes together quickly, it doesn’t dirty every pan in the kitchen and you can eat it hot, warm or cold.
Baked falafel is probably my favorite, but vegetable soups of any kind are my ultimate go to!
my favorite recipe is your kate, sweet potato and chickpea soup. I have made it many times and have given to recipe to many non vegetarian friends who also love it.. earthy, hearty and satisfying!
My go-to meatless recipe is for cauliflower and corn tacos!!
I grew up in Louisiana and would eat red beans and rice almost every Monday. Now it works great for my meatless Mondays and my meat loving, Midwestern other half can just add some sausage and were good to go. It’s a meal that pleases everyone.
My fave is a roasted veggie burrito bowl! With quinoa for the rice and delicious black beans topped with guac of course :)
I like to make a simple pasta primavera with a red sauce.
My go to meal when I am uninspired is a sheet pan of roasted veggies with quinoa and tahini sauce….simple, yet never disappoints!
On rainy days, which happen most fall and winter days in Victoria British Columbia Canada, I have to eat soup. I love coming home to a pot full of any kind of soup but more specifically my made up red thai curry soup with lots of leftover vegetables that are in my fridge, rice, quinoa, and anything else I can find. It makes me smile every time I eat it!
Yottam Ottolenghi’s Cauliflower Cake is a thing of beauty. Great for any meal of the day!
Love making pasta and tossing with sun-dried tomatoes, basil and garlic and topping off with grated Parmesan Cheese. Totally comforting!