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
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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.
garlicky greens hand pie
curried cauliflower and rice
ginger carrot soup
Black bean chili.
My go-to recipe is your West African Peanut Stew. So tasty, quick and easy to make, and my husband (a confirmed meat eater) also loves it!
Thanks for all the great recipes! I’ve stopped being afraid to cook thanks to your blog. Every recipe I’ve tried of yours has been delicious and simple to make.
I usually cook meatless but a staple dish is roasted veggie and rice bowls with beans or a big dollop of hummus on top.
I love and can love on dal (lentils Indian style) and the endless possibilities with single/mixed lentils and cooking styles
My go-to has to be chana masala. It’s such a breeze to cook and the blending of flavors cuts through the winter cold oh so well!
I’m so excited that this cookbook exists! My fave go to meal is lentil & spinach curry- red lentils, coconut milk, curry powder, and a generous handful of greens. Perfection!
Polenta with chickpeas and tomato sauce. Thanks for the chance to win!
My go to meatless meal would include anything sweet potato, probably black bean sweet potato burgers, Yum!
Thanks for all the wonderful food inspiration and cute dog pics!
Best / Caroline
My go-to meatless recipe is an amazing flan with caramelised sweet potato, black-eye beans, feta cheese and any leftover veggies. NOM! DELICIOUS.
I like to make tofu stir fry.
my go-to meatless meal is avocado toast. I could eat it every day!
As a vegetarian, it’s hard to pick one meatless recipe! I guess when I come home after an exhausting day of work and I just want something comforting and simple that won’t take an hour to make, I’ll make these super simple lasagna roll-ups. While the lasagna noodles are boiling, I bake a sweet potato in the microwave, scoop out all the flesh and whip it with ricotta. If there’s time I’ll saute some veggies and once the noodles are done everything gets piled on and rolled up. If I’m feeling fancy and not starving I’ll toss some gouda on top and broil for a minute or two.
My go to had always been a taco – there are just so many different amazing combinations you can throw together, and there is just nothing more simple and satisfying. one of the hardest things about going veg has been giving up a lot of my family foods, but tacos, enchiladas, and tamales help me stay connected. Looking forward to passing on your sweet potato black bean tacos and the mushroom fajitas to my own family.
I LOVE legumes, soaked to release their brilliance. One of my favorite meatless dishes… sauteed chickpeas with kale!
Mexican food (or, really, tex-mex) is my comfort go-to! I love to make simple veggie enchiladas with refried black beans (always in stock in my cupboard), any vegetables in the fridge, cheese, and soy chorizo if i have available! I always substitute greek yogurt for sour cream as a topper – healthier and with added protein!
For a quick vegetarian lunch I love to pack leftover cooked quinoa, black beans, and raw kale in a glass food storage dish and then heat it up with the lid loosely covering it so the kale gets slightly steamed as the whole thing warms. Then I dress it with a simple vinaigrette. Yum!!
A sweet potato stuffed with curried chickpeas and a tahini-garlic sauce. Avocado on top!
It takes some work but my favorite meat free meal is butternut squash lasagna with fried sage leaves.
My veggie go-to? I big pot of minestrone soup.
Quinoa tacos
This looks amazing Kate! My go to meal is making soups! I’m currently addicted to miso with tons of veggies and potatoes and rice! I’m also loving roasting loads of veg and eating them on a bed of spinach with tahini dressing!
My husband makes an incredible eggplant parmesan. Now I’m craving it!
My go to is zucchini “noodles” with high protein pesto or making a sweet potato soup, stew, or chili depending on whats handy.
Too many to count . . . palek paneer, tempeh reubens, minestrone . . .Would be excited to win the cookbook!! Great blog.
My favorite go-to recipe is spicy bean chili.
Braised white beans with mirepoix & herbs on top of polenta served with a poached egg, so good!
I would love a vegetarian cookbook. My husband is a meat eater, so usually, I fix him a meal then I just eat all the things that aren’t meat. We both do love a quiche, though. So, that is my go to meal. I really enjoy your blog!
This looks delicious! I sometimes get into a rut with kale (sauteed or smoothied) so being inspired by a new take on it is refreshing. My boyfriend and I eat a lot of veggies and I’d say our go to is rice with pinto beans simmered from dry, topped with fresh avocado slices, loads of cilantro, fresh salsa and some Tapatio sauce. Easy and so delicious!
My favorite meatless meals are portobello mushroom lasagna (everything’s in the portobello cap! So yummy), pasta with green sauce made from spinach, basil, yogurt, Parmesan with oven roasted tomatoes. Love trying new vegetarian recipes!
I’m completely obsessed with this Lentil & Wild Rice loaf (which sounds like such an uninviting name but is actually all kinds of wonderful) that I discovered from Edible Perspective. Paired with some roasted root vegetables, it was all I needed this past fall/winter.
My go-to meatless meal is roasted garlicky chickpeas mixed with brown rice and whatever veggies I have on hand. Always delicious!
This sounds do delicious, can’t wait to try it!. Right now we are digging on pesto white beans with mushrooms and roasted tomatoes topped with a fried egg!
This seems like a great fall dish with the pumpkin seeds and butternut squash.
My go-to recipe is black bean chili! I add plenty of vegetables and spices.
My favs are sweet potato and black bean burritos and three bean chili in the crockpot. I totally get the minimalist lifestyle. We have a rule in our house that whenever you buy something, something of equal or larger size has to go out.
When inspiration and ingredients are low, there is always daal. Such a simple yet flavorful delight to be a staple!
I love black bean burgers but this can be a close second!
My favorite vegetarian dish is Greek Yogurt Pancakes!
My go-to recipe is cornmeal-rolled black bean patties with pineapple rice. It’s easy and yummy and (best of all) can be made with ingredients I almost always have one hand. The perfect “oh no it’s dinnertime already and I forgot to go to the grocery store” meal!
I love to make spaghetti squash! I stuff them with kale and chickpeas for a healthy and hearty meal!
Another great recipe!! I always find I need to double to prep time on recipes but that may be bc I love to cook and find it therapeutic. I take my time prepping veggies instead of trying to race a clock. So while it took some time, the efforts were well worth it! This was a crowd pleaser and will definitely be made again.
Oh and my go to meals seem to be anything on your blog! Thank you for one happy belly :)
Thanks, Tricia! Glad you enjoyed it! This recipe took quite a bit of prep on my part, too. It’s never easy to estimate prep times when I’m photographing ingredients at the same time, but I try my best to make them accurate!
I’m probably just abnormally slow! Haha. But as an update I added some cayenne to my leftovers and holy moly it was amazing and really took it over the edge in ways crushed red pepper just can’t. I also skipped the rice topped it with poached eggs for breakfast. YUM!! Another batch is totally on my radar for this weekend :)
Ah my Go -to meatless recipe is a vegetarian chili – so easy, full of beans so its filling, and DELISH!
There are so many, but I would say a vegetarian Pad Thai would be my favorite meatless meal with firm tofu, bean sprouts, snowpeas, and red bell pepper or any vegetable that you fancy most. Thank you for book drawing.
Love making lentil loaf. It tastes great and lasts for many meals.
My easy go to is Greek Salad, with a side of hummus and pita, or spanokipita! Anything that involves feta and olives!
Easy whole wheat pizza with hummus base, asparagus/onion/mushroon mix, sprinkle feta. Yumm.
Grilled cheese and soup!
I too love ATK for their thoroughness and quality so I am excited to hear they developed a vegetarian cookbook! Mmm.
I love making warm salads with grains such as quinoa or buckwheat, lentils or beans, and roasted veggies, whatever I can find in my fridge. It’s an easy way to use up whatever’s on hand, and makes for such a tasty meal. I also like to add lots of greens and top it all with a light lemon tahini dressing.