Enjoy this creamy Thai-style Sweet Potato Curry with Kale tonight! Made in just one pot in under 30 minutes, everyone will love this vegan and gluten-free dinner; a healthy and delicious weeknight meal.
Hey friends! It’s day 7 of our 30-day cleanse.
I have been loving the way I feel since getting rid of processed foods, drinking all the water, and practicing daily yoga. Why does it take me an annual 30-day cleanse to remember this?? If you’re cleansing along, I would LOVE to hear how it’s going for you.
Last week, I kicked off the cleanse with my Ultimate Detox Salad. This week I’ve got a delicious cleanse-approved dinner that I think you’re going to love, followed by one of my favorite raw dessert recipes that I KNOW you’re going to love.
But before we get too ahead of ourselves, let’s first, take a look at what I have for you today: Thai Sweet Potato Curry with Kale.
Recommended Ingredients & Equipment
This Sweet Potato Curry combines some of the best foods into a warm and wholesome meal that I just can’t stop eating. I mean, this recipe has it all. Not only is it a combination of simple, wholesome ingredients, but it’s packed with all kinds of health benefits that make this curry the perfect cleansing food.
Ingredients and Substitutions
- Rice – You can either use brown or white rice. Note that brown rice takes about twice as long to cook as white.
- Oil – Coconut oil is my top choice for this recipe. Other oils I recommend are peanut, sesame, or avocado oil.
- Onion – Either red or white onions will do.
- Garlic
- Ginger
- Sweet Potato – You could also use yams if you prefer.
- Carrot
- Red Curry Paste – Red curry paste is a fiery blend of red chilis, garlic, ginger, green onions, and lots of spices. You can find it at your local grocery stores in the International aisle or on Amazon. The heat of red curry will vary from brand to brand, so I recommend adjusting the red curry paste as you go.
- Full Fat Coconut Milk – This recipe calls for canned coconut milk, rather than coconut milk beverage. For a lighter meal, you can use light canned coconut milk.
- Vegetable Broth
- Kale – You could also use spinach or Swiss chard if you’d prefer.
- Cilantro
- Salt
- Toppings – I like to top my curry with cilantro, lime wedges, and peanuts.
Recommended Equipment
Most importantly, you will need a good soup pot. I love my Dutch Oven from Le Creuset for soups. Made from cast iron, they are perfect for slow cooking and simmering soups and stews. Although it’s a bit pricey, you will use it over and over again (for soups, stews, sides, bread, and even desserts!) and it will last you a lifetime.
In addition, you will need a good chef’s knife, cutting board, and basic kitchen utensils. (<<affiliate links)
Check out the full list of my recommended kitchen tools and gadgets.
How to make Sweet Potato Curry
Step One: Sauté the Vegetables
Heat oil in the bottom of the soup pot and add onions. Sauté them until they are fragrant. Add ginger and garlic and sauté for another minute until the aroma of the ginger and garlic fill your kitchen.
Add sweet potatoes and carrots along with the red curry paste and sauté for 2-3 more minutes until the vegetables are fully coated in the curry paste.
Step Two: Simmer and Stew
Once the sweet potatoes and carrots are nicely coated, add the coconut milk and vegetable broth.
Bring to a boil then reduce heat to a simmer. Cover and let simmer for 15-20 minutes. Cooking time will depend on your soup pot. Like I said earlier, cast iron soup pots heat up much quicker and keep all the heat in, meaning the sweet potatoes can cook in about 10 minutes. Whereas light-weight soup pots might require closer to 20 minutes to fully cook the sweet potatoes.
Once your sweet potatoes are tender, remove from heat. Add kale and cilantro, stirring it together until the kale is wilted.
Serving and Storing
Serving – Let sweet potato curry cool 10 minutes before serving. Serve the sweet potato curry with brown rice or cauliflower rice. Top it with fresh cilantro, peanuts, and fresh lime juice. Serve it alone or with Thai Spring Rolls or Lettuce Wraps
Storing – Store leftover curry in an airtight container in the refrigerator for 3 days. It can also be stored in the freezer for up to 1 month.
Tips and Tricks
- Make sure to cut your sweet potatoes as evenly as possible so that they cook evenly.
- To avoid sweet potatoes getting mushy, keep the temperature to a simmer and stir often.
- Make sure to test your red curry paste. Some are hotter than others so you may need to reduce or increase the amount accordingly.
- If you don’t like kale you can swap it out for a couple of handfuls of spinach.
Frequently Asked Questions
What kind of curry paste should I use?
For this recipe, I choose red curry paste. Red curry paste is a fiery blend of red chilis, garlic, ginger, green onions, and lots of spices; it’s amazing! You can find it at your local grocery stores in the International aisle or on Amazon.
The heat of red curry will vary from brand to brand, so I recommend adjusting the red curry paste as you go.
Disclosure: This post may contain affiliate links.
More Thai-Inspired Recipes
- Easy Pad Thai with Tofu
- Quinoa Salad with Spicy Peanut Sauce
- Thai Green Curry
- Thai Red Curry with Bok Choy Rice Noodles
- Cashew Salad with Sesame Peanut Sauce
Sweet Potato Curry with Kale
Ingredients
- 1 cup brown rice, uncooked
- 2 tbsp. coconut oil
- 1 small white onion, thinly sliced
- 2 cloves garlic, minced
- 1″ fresh ginger, grated or minced
- 2 small sweet potatoes, peeled and cubed into 1/2″ cubes
- 1 large carrot, chopped
- 3 tbsp. red curry paste
- 1 (14 oz) can full fat coconut milk
- 1 cup vegetable broth
- 6 large leaves of curly kale, de-stemmed and chopped
- 1/4 cup chopped cilantro
- 1/4-1/2 tsp. salt
Toppings
- a few sprigs of cilantro
- 1/2 cup dry-roasted peanuts
- fresh lime juice
Instructions
- Cook rice according to package instructions. Prepare the curry while the rice cooks.
- In a large soup pot, heat oil over medium heat. Add onions and sauté for 5 minutes until fragrant and translucent. Add garlic and ginger and sauté for another minute.
- While onions are sautéing, peel and chop the sweet potatoes and carrots. Add chopped vegetables to the onion and garlic mixture along with the red curry paste. Stir to coat the vegetables for another 2-3 minutes until sweet potatoes and carrots are fully coated.
- Add coconut milk and vegetable broth. Bring to a boil then reduce heat to a simmer. Cover and simmer for 15 minutes or until sweet potatoes are easily pierced with a fork. Cooking time will depend on the size of your sweet potatoes and your soup pot.
- Remove from heat and add chopped kale and cilantro. Stir until kale has wilted.
- Serve immediately over rice with fresh cilantro, peanuts, and lime wedges. Leftover curry can be stored in an airtight container in the refrigerator for 3-4 days.
Notes
- Make sure to cut your sweet potatoes as evenly as possible so that they cook evenly.
- To avoid sweet potatoes getting mushy, keep the temperature to a simmer and stir often.
- Make sure to test your red curry paste. Some are hotter than others so you may need to reduce or increase the amount accordingly.
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the
Ingrid Lucke says
This was absolutely delicious and everyone in my family loved it. I substituted 3 tsp curry, 2 tsp tumeric, 1 tsp cumin and a pinch of cayenne for the red curry paste. I also added bite-sized cauliflower florets. So very tasty.
Jennifer says
I’ve made this a few times. It’s a good staple meal to be able to throw together. I add zucchini and yellow squash too!
Lynn says
Wowie…. this is a 5 outta 5. Even tho I bought a lite coconut milk by accident it turned out amazing. And 3 tbsp of red curry paste is about 2 tbsp too many for me but if smelt soooo good?
Next time I make it I’ll be sure to get the full coconut milk and cut back on the red curry paste. This is definitely a make again meal. Thanks Sarah!!!
Best Juicers And Grinders says
My husband loved it so much !!!!! I’m making it again for him.
Best Juicers And Blenders
Yang says
This looks amazing! I will be making it tonight for dinner for my husband and kids! I’m pretty sure they would love it! Thank you so much for sharing the recipe!
JOANNA says
This looks amazing! I will definately give it a try!
I hope I will manage as I am not a great cook!
Jon says
Hey Sarah, we made it tonight and everyone loved it so thank you 🙂
Sarah says
That’s great to hear. Thanks for sharing!
Rita C. Donnell says
OMG!! Great Presentation. The today I ‘ll try it. Hi, would you like to say by what items I can make verity?
Bryan Martinez says
This curry looks really good! Also, it looks fairly easy to make too so that means I can’t mess it up haha thank you!