Sweet Potato and Kale Curry

Looking for a hearty, nutritious meal that’s packed with flavor? This Sweet Potato and Kale Curry is exactly what you need. I’ve combined tender sweet potatoes with fresh kale in a rich, aromatic curry sauce that’ll warm you up from the inside out. What I love most about this recipe is how it transforms simple ingredients into something truly spectacular, while keeping everything healthy and satisfying.

Ingredients

• 2 large sweet potatoes, peeled and cubed (about 4 cups)
• 1 large bunch kale, stems removed and roughly chopped
• 1 onion, finely diced
• 4 garlic cloves, minced
• 2 tablespoons curry powder
• 1 tablespoon ginger, freshly grated
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon turmeric
• Salt and pepper to taste
• Optional: 1 red chili, finely chopped (for extra heat)

Instructions

1. Heat olive oil in a large pot over medium heat. Add onions and cook until translucent, about 5 minutes.
2. Add garlic and ginger, cooking for another minute until fragrant.
3. Stir in curry powder and turmeric, letting the spices toast for 30 seconds.
4. Add sweet potato cubes and stir to coat with the spices.
5. Pour in coconut milk and vegetable broth. Bring to a simmer, cover, and cook for 15 minutes.
6. Once sweet potatoes are nearly tender, add the chopped kale and cook for an additional 5 minutes.
7. Season with salt and pepper to taste.
8. Let the curry rest for 5 minutes before serving to allow flavors to meld.

Cook Time and Serving Size

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4-6 portions

Recipe Notes

• For perfectly cooked sweet potatoes, try to cut them into similar-sized cubes (about 1-inch pieces).
• If the curry seems too thick, add a splash of vegetable broth or water to reach your desired consistency.
• This curry actually tastes even better the next day, making it perfect for meal prep.
• For extra protein, feel free to add a can of chickpeas when you add the kale.
• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• The curry freezes well for up to 3 months – just thaw overnight in the refrigerator when ready to eat.
• If you’re not a fan of kale, you can substitute with spinach or Swiss chard, just adjust the cooking time accordingly.

Sweet Potato and Kale Curry

A hearty, nutritious meal packed with flavor. Tender sweet potatoes and fresh kale in a rich, aromatic curry sauce.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings 4 -6 portions

Ingredients

  

• 2 large sweet potatoes peeled and cubed (about 4 cups)
• 1 large bunch kale stems removed and roughly chopped
• 1 onion finely diced
• 4 garlic cloves minced
• 2 tablespoons curry powder
• 1 tablespoon ginger freshly grated
• 1 can 14 oz coconut milk
• 2 cups vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon turmeric
• Salt and pepper to taste
• Optional: 1 red chili finely chopped (for extra heat)

Instructions

 

• Heat olive oil in a large pot over medium heat. Add onions and cook until translucent, about 5 minutes.
• Add garlic and ginger, cooking for another minute until fragrant.
• Stir in curry powder and turmeric, letting the spices toast for 30 seconds.
• Add sweet potato cubes and stir to coat with the spices.
• Pour in coconut milk and vegetable broth. Bring to a simmer, cover, and cook for 15 minutes.
• Once sweet potatoes are nearly tender, add the chopped kale and cook for an additional 5 minutes.
• Season with salt and pepper to taste.
• Let the curry rest for 5 minutes before serving to allow flavors to meld.