Kale and Sweet Potato Curry

  • difficulty


  • serves


  • cooks in

    30 to 45 mins

  • calories

    852 per serving


  • 3 tablespoons olive oil
  • 1 onion, chopped
  • 2 sweet potatoes (you can use butternut squash if you do not like sweet potato), peeled and sliced into 1/2 inch cubes
  • 1 garlic cloves, pressed or minced
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon curry powder
  • 4 large handfuls of kale
  • 1 can coconut milk
  • 1 tablespoon lime juice
  • Black pepper, to taste
  • Chilli flakes (optional)
  • 100g brown rice (cooked as per the instruction packets)

Cooking Directions

  1. Cook the rice as per the instruction packets. In a large pan (you will need a lid for the pan later on) heat 2 tablespoons of olive oil over a medium heat.
  2. Add the onion and cook, stirring frequently for 5 minutes. Add the sweet potato or squash, and cook, stirring occasionally for 5 minutes.

  3. Place the mixture into a bowl and set aside.

  4. Add 1 tablespoon olive oil to the pan and raise the heat to medium-high. Add the garlic, ginger and curry powder and cook, stirring constantly, for 30 seconds. Add half of the kale and stir for about 1 minute until it starts to wilt.

  5. Stir in the remaining kale, the sweet potato or squash, and a the tin of coconut milk. Place the lid on the pan, reduce heat to medium low, cover and continue to cook until kale and sweet potato or squash are tender, approx. 15 minutes. Check during the cooking to make sure the coconut milk does not cook away. If you end up with no liquid add in a small splash of water.

  6. Remove from heat and stir in the remaining coconut milk.

  7. Add the lime juice and season with pepper and optional chilli flakes, to taste.

  8. Divide the rice into bowls, then top with kale and sweet potato.