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!
Le Creuset Cast Iron 5 1/2-Quart Dutch Oven
Wusthof 7-Inch Santoku Knife
Microplane Grater
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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.
Eggplant parmesan, but when it’s just me, avocado and scrambled egg toast.
Since I am “car free”& on my bike a lot, healthy, nourishing foods are always a plus. In that case, I back some of your great burritos, enchaladas or tacos. Yummy stuff to take along my way!
Keep Up the Good Work
My go-to vegetarian meal is your recipe for black bean-sweet potato veggie-burgers! I had one today even! :)
My go to meal?…your West African Peanut Soup…I love,love, love it!!
My go-to meatless recipe has to be one of my mom’s homemade Indian recipes — either chana masala or Indian lentils.
My go-to veg meal would be steamed or roasted cabbage. Im starving now!
my go-to meatless meal is any variation of veggies, greens, and beans… raw, roasted, stir-fried, steamed… sweet, spicy, savory… they’re delicious every way!
In the winter, my go-to meatless meal is one of the many soups I keep stocked in the freezer. Two of my favorite freezer soups are Mark Bittman’s Lentil Soup and your Spicy Black Bean Soup. My husband and I will also make roasted veggie bowls with whatever greens, grains, and root vegetables we have on hand.
In the summer, my go-to meatless meal is usually an avocado and tomato sandwich or an egg/avocado salad sandwich.
Black bean and sweet potato enchiladas :)
My go to recipe is pretty b probably boring to others, but to me, its magic in my mouth! My favourite bran pitas, with homemade hummas and avocado spread alllll over!! Filled with carrot peelings, cucumber slices, spinach, roasted red peppers and cilantro. Its heaven.
Also, to help manage your clutter – read the happiness project. She tackles that in her first chapter! I found her tips incredibly useful. Itll improve your mood too! Great book.
Wow, this was a surprisingly tough question to answer!! I think I would have to say that I really enjoy these phenomenal barbecued bean curd tacos. The barbecued bean curd is placed on two corn tortillas with some shredded cabbage. The tacos are then put on top of a mixture of farro, spices, beans, and peppers. Soooo good!
My go to recipe is a simple grilled cheese. Whole wheat bread and gouda is my favorite combination.
Lately, tacos. Before tacos, homemade pizza. And before pizza, frittatas.
My mum’s famous (in our family) cheese and onion pie! its warming, comforting and hearty- and excellent cold for lunch the next day!
My favorite are my chili rellenos with lots of eggs and cheese with my refried black beans. I’m hungry!!
Looks fantastic :) My go-to is an eggplant curry with steamed rice–always filling and warming!
shakshuka!
Oh man – we make a black bean and rice dish that is incredible. You cook the black beans with garlic, cumin, and coriander and make the rice with lots of cilantro and onions. Serve with fresh made spicy green salsa, limes, feta, and avocados if you like them. Heaven on a plate. It never gets old!
My go to meatless recipe is chickpea burgers-so yummy even my kids gobble them up!
I’ve been eying this cookbook!! I don’t have a specific go-to meatless meal, but it always includes some type of grains, beans, veggies, and a big tahini drizzle and squeeze of lemon!
My go to meal is a huge, beautiful salad with lotsa yummy textures & flavors! Yum!
My go to meatless recipe is a bowl of quinoa & brown rice with kale, shredded carrot, avocado, black beans & goddess dressing :)
My go-to vegetarian meal is usually a bowl of quinoa topped with an assortment of roasted vegetables.
My go-to meatless recipe is Mollie Katzen’s steamed veggies with miso-almond butter sauce. Just mix miso and any nut or seed butter in a 3 parts miso to 4 parts nut/seed butter ratio. And thin with boiling water. Serve over grain.
My gosh, does this look good!
My go to veggie recipe is a version of your soba noodles with snap peas and carrots, made with whatever veggies I have on hand (and, if I’m feeling especially grad-student cheap, whole wheat angel hair pasta instead of soba). Massaged kale salads are a close second!
Lately we have been making lots of “bowls.” Using a base of brown rice, we add beans, vegetables, and a sauce or salsa. These are quick and satisfying especially on a cold night.
March means autumn is on its way to Australia, and I can’t wait for all the yummy stews and soups! This recipe is definitely going on the winter rotation :)
My go-to meatless recipe when I am cooking for omnivorous palates is a millet and black bean stuffed sweet pepper recipe served with crisp lettuce and shaved parmesan cheese. Just writing that is making me hungry!
My go-to vegetarian meal is also my go-to breakfast. I toast a piece of bread, spread fresh goat cheese or ricotta onto it, put a handful of arugula on the cheese and then top the whole thing with a runny egg, salt, and pepper. It’s simple and satisfying- every time.
My go to meatless meal is a black bean chili. I also like any meal incorPorating sweet potatoes
Ever since I was little, even before I was vegetarian, my go-to meal was pintos and tortillas. So good. So cheap. :)
Roasted root veggies (beets,sweet potato, parsnip,carrot ect) With Brussels sprouts – evoo, Himalayan salt and just before finished drizzle balsamic vinegar and serve over quinoa
My go-to meal is soba noodles, whatever veg I have lying around, and your soy-honey glaze (from the brussels sprouts/tofu/soba dish!).
My go to Vegetarian meal is fajitas with Portobello mushrooms and assorted colored bell peppers. So simple and yummy and perfect with guacamole!
A wrap with cream cheese, mashed pinto or black beans, cheddar shreds, salsa, avacado and cilantro. I do have to say since coming across your site we have made the spicy sweet potato and green rice burrito bowls several times and it will become a regular in our rotation of meals.
My go-to favorite meatless meal is a stir fry using a ton of veggies with rice or noodles, depending on the mood :)
I can make a lot of it and share with others or save some for the next day…brilliant!
Roasted broccoli with nutritional yeast, a fried egg or two, and Parmesan!
Red Lentil Soup. <3
I brown onion. 3 garlic. 1 tbl spoon curry powder. 1 1/2 cup red lentils. 1 tomato roughly chopped. 4 cups of stock.
Easy. Cheap. Tastes amazing with brown rice! ^_^
some kind of soup, usually butternut squash or white bean soup with rosemary and farro! (:
My go to recipe is spaghetti and tomate sauce with pieces of tofu! :)
Whoa! The “walk” to the comment box was like the line length at the Apple Store on the first day the new iPhone comes out! Glad I made it! My favorite vegetarian dish is a dagon bowl or big bowl, with brown rice, steamed greens (spinach or kale), roasted vegetables, raw vegetables (cucumber slices, tomatoes, bell pepper strips), and a yummy sauce (i.e. peanut, chermoula, etc.)
all my recipes are meatless! lately i am obsessed with happy herbivore’s chickpea tenders, so quick and yummy. super excited for this book, thanks for the giveaway!!
Oops! I forgot the protein – baked tofu or beans.
That looks amazing! My favorite meatless meal is scrambled eggs, sautéed kale and farro.
I’m a mostly plant-based earthling and I ADORE cooking for myself, my family and friends! On my top-list are salad with superfoods (like avocado, seeds, nuts,…) and SWEET POTATOES! Oh my God, these rock! Seriously. However, I enjoy eating quiche and I’d love to find some tasty quiche recipes and other. This giveaway looks incredible, so thank you for the possibility to enter!
My favorite is sweet potato-chard quesadillas. I cook up the sweet potatoes with a touch of chili powder and fresh garlic, and add as much chopped swiss chard as my tortilla can hold. Then I crisp it up in a frying pan. This is popular even among my teenage kids.
Love your web site, and this recipe is on my menu for this weekend.
my go-to recipe is either Heidi Swanson’s wine glazed lentils or a traditional Indian dal. I eat veg at home nearly 100% of the time so these are in heavy rotation!
My go-to vegetarian meal is a plain old stir fry with ginger-garlic sauce over rice. It’s a great way to use up all the odds and ends from my crisper drawer before the next CSA pick-up! (My favorite veggie dish is a different story: cheesy baked gnocchi with plenty of garlic and kale!)
Ah yes, minimalism… I think about it too because somedays I am tired of all the stuff I own (and all the stuff I’d like to own, like more cookbooks or props…). I especially have a problem with shoes : I love all those I have, but it seems that I never have THE good pairthat match with my outfits. Or I can’t seem to find outfits that match with my shoes that I don’t wear enough… But I am too attached to my things as well to part with them, tough I hate carrying them from place to place as I move!
Well, about my go-to meatless dish now! I think it is pasta. Whenever I don’t have inspiration (or have to much, which is a proble as well!), I turn to pasta. I love that the possibilities are endless! Also, stir fries, risotto and egg dishes (omeletts, egg cocotte or stewed veggies with eggs cracked in it) come up quite often in my kitchen!
My favorite veggie meal is roasted root veggies with rice and beans seasoned with a good sea salt and Turkish pepper. Fabulous!
my go-to meatless meal is veggie tacos – cooked or raw, i love ’em!