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.
Avocado toast! I have been eating it for years, thinking I had made it up myself, and then it became a big thing in the world of quick vegetarian lunches!
Recipe looks great. My go to recipe is poaching an egg in tomato sauce- good for any meal and so easy.
My go to usually involves beans and rice in some way. Throw in greens or other veggies, spices, and top with avocado and you have a satisfying meal! New to your blog – loving your ideas!
Hoisin-mustard tofu lettuce wraps! So delicious!
I get way to attached to things too haha. This looks delicious (anything with sweet potato in is a winner for me!) My go to meat less meal is carrot, lentil and sweet potato soup – oh look sweet potato haha : )
Kathryn
nimblenote.blogspot.com
This cookbook looks perfect! :) My go-to meatless meal is either a big plate of huevos rancheros on a bed of baby greens or your pumpkin alfredo with rosemary and goat cheese. :) Mmm!
I’m easy – just a big fat veggie sandwich on sprouted wheat bread. Spinach, eggplant, tomato, red pepper, avocado, hummus, sprouts, etc…the more the merrier!
I’m easy – just a big, fat veggie sandwich on sprouted wheat bread. Spinach, tomato, eggplant, red pepper, avocado, sprouts, hummus, etc…the more the merrier!
I love using lentils. Recently, I used lentils as the base of a chili, and then took the leftovers and sweetened them up with some brown sugar and bbq sauce to make veggie sloppy joes!
My go-to is baked falafel.
I usually opt for a delicious soup, butternut squash, lentil, or chili!
This winter (in Boston) a Moroccan Vegetarian Stew has been a repeat winner for me. Love the fragrant spices, hearty vegetables, and beans on a snowy, below freezing night.
I love anything with a lot of spices and bold flavors. It’s been a long winter so soups and stews have been a hit, like green pozole or anything thai inspired. I also love shakshuka with some nice crusty bread!
Vegetarian Chili that has beans – like your Butternut Squash Chipotle Chili recipe!
When in doubt I make a quiche, it’s especially great to make when you’re trying to find something to feed non vegetarians
Our meat-eating family love, love, *loves* this vegetable bolognese recipe by my cousin (http://eatwithinyourmeans.com/vegetable-bolognese). It is just perfect comfort food, so nummy and satisfying…definitely The Bomb Dot Com! :P
A big bowl of mixed greens, some crunchy veggies, roasted veggies (broccoli, squashes/sweet potatoes, eggplant are my favourites), and some sort of bean. Sauce is a must – tahini+ginger, siracha, vinaigrettes… and then maybe some pepitas or hemp seeds for some added crunch (and nutrition). Yum!
The meatless dish my family is loving is Cacio e Pepe. Soooooo good. Your dish here is looking delish too, and that recipe book would be so awesome to win. Thanks for the chance.
my go-to meatless recipe is a big pot of vegetable tempeh curry! throwing in all kinds of vegetables is just so satisfying :)
I have the same thoughts about minimalism. I’ve moved more times than I can count in my life and it’s made me look at “stuff” differently. But you can never have too many good cookbooks, lol.
My go to meatless meal is a nice healthy veggie burger. I love that they’re so easy to freeze for quick meals!
Vegan Chili! It’s super easy to throw together in a crock pot and even my meat-loving fiance loves it.
My go to is roasted veggies w/ balsamic vinegar and a poached egg on top.
Hello Katie,
Welcome back home! I could use a few days in Austin myself! I live in the mountains of NC.
This recipe looks yummy! I can’t wait to try it.
One of my favorite recipes that I tried recently was a Artichoke, rice and pasta dish sort of like a pilaf. Now, I can’t remember where the recipe is!! I guess I can fake it, but, I am mad at myself that I can’t find it. Such is life! Peace, Denise
My favorite meatless meal is lentil tacos because my husband can make meat for himself and we can enjoy a meal together.
My meatless go to meal is chilaquiles with black beans, onions layered with tortillas, or some type of quesadilla.
a salad with fresh greens and topped with seasonal grilled veggies
Bean soup. It changes everytime I make it. But it always has beans.
This looks incredible…I can’t wait to try! My favorite meatless recipe is a simply black lentil with plenty of cumin. I make it about once a week in my nest. Happy Nesting.
I’m not sure if I have a a “go to” meal, although I often pair sweet potato oven fries and eggs (fried, poached, boiled…)
However, today I made a carrot, spaghetti squash and cauliflower soup by throwing all those leftovers into my vitamix with some milk and a small bit of fresh ginger. The leftovers already had lots of butter from the first meal. A little extra salt and pepper and it came out the consistency of potato soup and was really quite good. You could add the herbs/spices you like and more ginger if you like it with a bit more of a bite.
Thanks for offering the cookbook giveaway. :-)
This recipe looks delicious! I love sweet potato and coconut milk together.
My go to meatless recipe is a tofu and veggie stir fry with brown rice – I have it at least once a week!
I make zucchini into pasta and use to with spaghetti sauce that is made with organic sauce and then I add organic tomatoes and many vegetables to that sauce. Then throw in beans. Cook in a slow cooker all day and come home to a nice meal.
Tempeh stir fry, based on the tempeh tacos from The Garden Grazer: http://www.thegardengrazer.com/2014/09/black-bean-tempeh-tacos.html
Would love to try this cookbook! Thanks for the giveaway!
My go to recipe is the Meatball Shop’s veggie meatballs (“veggie-balls”). They are a little bit of a labor of love, but sooo worth it. Yummy with arugula or any sort of pesto on top.
http://www.epicurious.com/recipes/food/views/veggie-balls-369152
My go-to meatless meal is Eggplant Parmesan. I think I got the recipe from the Martha Stewart website. I love it! Sometimes I add zucchini to it as well!
Given I’m a vegetarian, every meal is a meat-less meal! At the moment, my go-to is green lentil soup with curried brown butter. That butter is pure magic!
The truth: two of your recipes are my go-to meatless options, Kate! It has to be either Spicy Thai Peanut Sauce over Roasted Sweet Potatoes and Rice OR West African Peanut Soup. They are both winners of the highest caliber!
Mine is your sweet potato, kale and chickpea soup. Everyone I make it for (vegetarian or not) loves it too!
A giant pancake made from chickpea flour – super high in protein, easy to keep the ingredients on hand, and infinitely adaptable to whatever veggies I have around to mix in. Plus so many choices for toppings! :)
My favorite is your Spicy Thai peanut sauce over roasted sweet potatoes and rice. My husband and both love it !!!
I’m fairly new at this vegatarian eating, this recipe sunds good . I will be trying it is week.
my go to meal is rice and beans and broccoli, delicious and simple.
My go-to veg dish – anything with roasted sweet potatoes and/or brussels sprouts!
A sweet potato with black beans, salsa, and whatever other veggies I have on hand (usually some spinach and/or broccoli). Easy and yummy!
Making this tonight! I have extra sweet potatoes from your taco recipe….YUM!!! I recently started following your blog and I LOVE, LOVE, LOVE everything you post!!! Thanks for being awesome!!
My go to Vegie meal is orange glazed roasted beets served over saluted beet greens or kale(if he beet greens aren’t fresh enough) and brown rice. Then I top it with toasted hazelnuts and a little feta. If you like spice I use an organic jalepeno hot sauce that is to die for!!!
I love chickpea salad (faux chicken salad) on greens – YUM. Leaves you feeling light but satisfied.
I usually keep a cooked whole grain and legume of some sort on hand so that I can whip up a quick stew or saute to eat over the grain. If not that, there’s always stir fry!
My go-to meal is DIY baked sweet potato “chips” with black beans, corn and avocado on top! Or pancakes :)
Kale and black bean bowl or a veggie omelet!
My go to vegetarian recipe lately is actually your tahini kale salad – I love it! It is one of the few salads that can feel so right even on the freezing winter days we’ve been having lately in Boston. I also love making macaroni and cheese with lots of vegetables – depending what’s in season it might be zucchini and eggplant, or chard and tomatoes. I would love to win! :)
I love Daily Garnish’s creamy curried chickpea soup :)