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Kale and Sweet Potato Curry Stew

This must-make, hearty 1-pot vegan stew combines one of my favorite wintertime combos, kale and sweet potatoes. To make this stew a vegan meal, serve with quinoa, roasted cashews and lemon or lime wedges. Top with sliced chili and enjoy!

Photo Courtesy of Living Plate LLC

Kale and Sweet Potato Curry Stew

6 Servings

Time: 20 minutes active, 40 minutes total

1 1/2 tablespoons olive oil

1 small onion, small dice

3 tablespoons ginger, fresh, minced

3 cloves garlic, minced

1 jalapeño chili, thinly sliced optional OR 1 mild chili, diced

3 tablespoons red curry paste

2 medium sweet potatoes, peeled and medium dice

3 (14 oz.) cans coconut milk, light OR 1 can full fat coconut milk plus 28 ounces of vegetable broth

1 tablespoon maple syrup, optional

2 rounded teaspoons tumeric, ground

1/2 cup edamame, frozen

4 cup kale, chopped

1 lemon, juiced

salt, to taste

to serve: lemon or lime wedges, roasted cashews and quinoa, optional



  1. Chop onion and kale.

  2. Mince garlic and ginger.

  3. Slice the serrano chile.

  4. Peel and dice the sweet potato.

  5. Juice the lemon.


  1. Preheat a large pot over medium heat. Add the olive oil, onion, ginger, garlic and serrano chile. Stirring often, cook 2-3 minutes or until onions are translucent.

  2. Add the red curry paste and sweet potato. Cook an additional 2 minutes, continuing to stir frequently.

  3. Add the coconut milk, maple syrup, turmeric and frozen edamame. Reduce heat to a simmer, cook 5-10 minutes until sweet potatoes are soft. Add the kale and lemon juice to the pot. Cook until kale is wilted and season the soup with salt to taste. Serve and enjoy.

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