This sweet potato kale curry is extremely simple and delicious. Hearty chunks of sweet potato swim in a tomato and onion curry spiked with turmeric, ground chili, and coriander. This filling dish also includes a bit of coconut milk to balance out all the zest. Serve in a bowl over a bed of basmati rice.

Sweet Potato Kale Curry [Vegan]

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Cooking Time



  • 1 1/2 teaspoons oil
  • 1 teaspoons cumin
  • 1 heaping cup onion, very finely chopped
  • 1 heaping cup tomato, very finely chopped
  • 2 teaspoons ginger, grated
  • 1 tablespoon and 1 teaspoon garlic, grated
  • 1/2 teaspoon ground turmeric
  • 3/4 teaspoon ground chili
  • 1 1/2 teaspoon ground coriander
  • Salt, to taste
  • 1/2 teaspoon garam masala (optional)
  • 1/2 cup coconut milk
  • 2 1/2 cups water
  • 1 cup sweet potato chunks
  • 2 cups kale


  1. In a stockpot, heat oil. Once the oil is really hot, add cumin seeds.
  2. Once they crackle, add onions. Keep on low flame stirring constantly until brown and caramelized, then add grated ginger and garlic and fry for 2 minutes.
  3. Now, add tomato and fry until mushy.
  4. Turn heat to low, add the turmeric, chili, and coriander, and fry on low heat for 3 minutes, constantly stirring.
  5. Add 1 cup of water, increase heat back to medium, and let the spices boil in water.
  6. Once water gets evaporated, add the sweet potato and kale, salt, stir for 3 minutes and add 1 1/2 cups of water. Cover and let it cook for 13 minutes or until sweet potato is cooked through.
  7. Now add coconut milk and garam masala and let it sit for 5 more minutes.
  8. Take off heat and serve immediately.


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