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.
Although butternut squash may have been great, the sweet potatoes usually win over in my book. My go-to vegetarian recipe is your black bean & roasted sweet potato tacos with the avocado sauce. In fact, they are on the menu already for next week. Actually, I have never made a recipe from your blog that I havenโt liked.
White bean swisschard tomato soup or sweet potato nachos w black beans, cheese, Avacado, salsa & jalapeรฑo. Yummy. Pick me!
Iโm vegetarian, so I always eat meatless, but my go-to is quiche. I use my grandmaโs pie crust recipe (with whole wheat flour) and whatever veggies I have on hand. Itโs tasty and, because Iโve made it so many times, easy.
This looks amazing. So my go to meatless is for sure sweet potato with an amazingly easy cheese and garlic side.
My go to meal is homemade pizza with roasted veggies. Pizza is good for any meal, even breakfast.
I am also a fan of the less is more as far as stuff goes. I have moved twice in the last 5 years, believe me there is nothing like moving to make you want to have less stuff. Except for shoes, my only weakness, I can never have too many shoes.
My go-to veg meal was introduced to me by my boyfriend, who only cooks about five dishes and follows recipes like theyโre law. Itโs quick, easy and hearty and probably came from a cookbook, but I tweak it often depending on whatโs in the fridge. The general idea includes whole wheat pasta, broccoli, edamame, garlic, fresh basil, toasted walnuts, a teeny drizzle of olive oil. Shave some amazing parm on top and dinner is done in 20 minutes!
I love pasta, lately Iโve been playing with tofu & basil stuffed shells baked in the oven till they are perfection. The amazing thing is I could hardly tell I was eating tofu instead of ricotta โ they are delicious!
I love gnocchi and pesto and Terry Walterโs raw kale confetti salad.
We have been making your Vegan Lentil Soup every week since we discovered it on your web site. Itโs just sooooo good!
I make a big batch of quinoa/black bean patties and keep some in the freezer. On a busy day, I just hear โem up and top with them with whatever fresh produce I have on hand: avocado, diced red onions, shredded kale and a healthy squeeze of lime.
My go-to vegetarian meal is chickpea and veggie curry.
My go-to meatless recipe is always a layered tex-mex bowl. Rice, beans (black or pinto, Iโm not picky), tons of veggies, a little homemade salsa with an avocado (or even better, an egg) on top and Iโm set. My meat eating friends are always skeptical because itโs simple and meat-less, but with all the veggie and bean goodness itโs always a treat :)
This recipe looks great! Canโt wait to try it!
Every recipe I have ever made of yours is great.
Wondering if you might consider adding calorie and nutrition info to your recipes?
My go to vegetarian/vegan dish is a variation on Marcella Hazanโs Minestrone, using veggie stock, no butter, and barley instead of pasta. Great way to get even finicky kids to eat their veggies. Especially great on snowy winter days like we are having on the East Coast right now!
My go-to meatless meal this winter has been your butternut squash chipotle chili. Lovinโ it on these cold nights weโve been having!
Either lentil sweet potato curry (I use this recipe but swap out the chickpeas: http://www.avivaallen.com/recipe/15-sweet-potato-and-chickpea-curry.html) or broccoli โcheeseโ soup (I use this one and you can also swap the broccoli for cauliflower but I reduce the nutritional yeast because I find the amount in here too much: http://www.runningonrealfood.com/cheezy-broccoli-soup-vegan-gluten-free/)
Currently, veggie sushi (with brown rice, avocado, carrots, and cucumbers) drizzled with tahini and soy sauce is one of my favorite meatless meals to make!
My go-to meatless meal is black bean enchiladas. No matter how low on groceries I am, I always seem to have black beans, tortillas and a jar of salsa. Cheap, easy, fast and satisfying!
black bean burgers from spoon fork bacon!!
My go to vegetarian dish is pasta with caramelized onions, kale, and feta. Yum!
Iโm the vegetarian in our family and the one who does the cooking for my wife, who is still a full-blooded carnivore. She thinks my best vegetarian recipe is a spinach-Gruyere quiche (with homemade crust). Good for any meal of the day.
My go to meatless meal is Thai Pineapple Fried Rice. It is one of my favorite recipes of yours. I make enough always for leftovers.
My go-to vegetarian recipe is usually sauteed kale, or spinach with some added vegetables and a little soy sauce. I usually have it over some rice and add chopped avocados.
My go to recipe is a delicious salad out of couscous, avocado, tomato and cucumber :)
My go-to meatless meal is veggie fried rice. At least once a week, I tend to throw together veggies, brown rice, eggs, and a ton of sriracha together. Itโs so good.
Mine would have to be socca โ easy to make, filled with protein, and incredibly delicious!
Greek yogurt and a thick, creamy mono-fruit smoothie topped with various berries and seeds! Lunch and dinner is usually a veggie frittata, steamed vegetables and tofu and sweet potatoes!!
I too enjoy Americaโs Test Kitchen and โCookโs Illustratedโ magazine and your website also. I have their โComplete Vegetarian Cookbookโ on order but if I were lucky enough to win one Iโd give it to one of vegetarian friends.
Sincerely,
Donald Weiser
Mine is roasted vegetables (right now, usually some combination of winter squash and broccoli or cauliflower) topped with an egg and a quick tahini garlic sauce.
This recipe (and the book) look wonderful!
My go-to meal is a frittata made with whatever veggies need to be used up and a small salad. Quick, easy, and delicious!
I am just getting started with lots to learn and am enjoying your blog and learning much. My favorite go to meal is veggi burger with Kale and black bean salad. Thanks so much for all the great recipes.
My go to meal is a black beans and sweet potatoes burrito with avocado. The best !
QUESADILLAS! I love them so much โ so quick, adaptable, and delicious!
Yum!! Ours is definitely the Whitewater Cooks Glory Bowl.
http://whitewatercooks.com/portfolio_page/glory-bowl/
The dressing is TO DIE FOR.
Welcome home, Kate!
My go-to recipe is one of twoโ
1) Greek pizza, with pesto base, sliced roasted red pepper,diced marinated artichoke hearts,chopped kalamata olives, chopped fresh spinach, feta and mozzarella, and topped with fresh tomato slices and oreganoโฆ
ORโฆ
2) Curry, with diced butternut squash, diced tomatoes, fresh spinach, garlic, and coconut milk, served over quinoa (sometimes I throw in a can of lentils, for good measure)
Iโm doing the same thing right nowโฆdownsizing for a cross-country move. Man, the tenacity of my attachments to these things Iโve hand-selected is simply stunning!!!
Good luck with your cold-weather clothes. :)
My go-to meatless meal is breakfast for dinner โ a bean, egg and cheese burrito. So quick and so comforting after living in Texas for 3 years!
A scrabbled egg and shrimp burrito with cheese and seaweed flake- easy and delicious!
I like making rice and beans with various vegetables.
My regular weekly go-to meal is roasted veggies (sweet potato, butternut, red pepper, red onionโฆreally whatever you have on hand) on top of some kind of grain (WW orzo, brown rice, buckwheat noodlesโฆagain, whatever you like). Top with some goat cheese or some nuts and dried fruit or maybe some kalamata olives.
My go-to is soup, usually split pea or butternut squash purรฉed in the Vitamix. Love your blog and all things vegetarian!
My go to is a sweet potato and quinoa Fiesta bake!
Anything with beans and sweet potatoes is a favorite around here also, veggie burgers.
Flavorful dishes are the best, so I love my Dadโs โIndonesian Tofu.โ Although heโs always made it with chicken in the past, recently weโve started making it with tofu โ delicious! The variety of spices are so tast, and with a side of fresh or sauteed veggies itโs the perfect meal!
My go-to meatless meal (if Iโm feeding just myself and my hubby) is one of yours! Sweet potato-black bean burritos smothered with avocado salsa verdeโฆ LOVE that sauce and the spicy sweet potatoes. If Iโm feeding the whole family, scrambled eggs, salsa and toast, all the way!
Thanks for doing this awesome giveaway! My favorite go-to vegetarian meal is a big nourishing rice bowl with chickpeas, broccoli, corn and carrots, flavored with just plain salt or maybe tamari..yum!
My go-to meatless meal is a quinoa salad with some smoked salmon, easy and perfect for lunch
Southwestern Quinoa! Or stir fry :)
My go-to meatless dish is a black bean vege burger. Topped with avocado and cilantro itโs fabulous.
Veggie chili or my mums quiche.
Thanks for this delicious looking recipe Kate! Canโt wait to try.
These days my go to meatless recipe is your sweet potato chiliโฆ.itโs the best!
I will literally make a taco out of anything but lately my favorite meatless breakfast is whole wheat toast with goat cheese, tomato, lemon pepper seasoning and 2 cooked egg whites on top. I eat it open face with tempeh or seitan bacon on the side. Delicious, easy to make and so good for you.