Sweet Potato & Kale Green Curry

This sweet potato and kale green curry is flavorful, hearty, and vegetarian. The sweet potato and kale are a combination I like to use often in my green curry, perfect for winter through spring when both are in season!

Thai green curry is my absolute favorite food. I always seem to crave it on Sundays, when my favorite Thai food restaurant is closed. Luckily for us, it is not difficult to make yourself! Green curry paste has become a staple that you will always find in my fridge. I tried this combination of kale and sweet potatoes a few years ago and I have been hooked on it ever since.

This recipe uses just 1 can of coconut milk, and makes about 2-3 servings. I typically double this recipe so we can have leftovers! It’s easily adjustable.

(To make this a vegan green curry, you could make your own curry paste. Most curry pastes have shrimp or fish in them, so that’s the only thing that would make this recipe not vegan.)

If you make this recipe, don’t forget to tag @sprinkledwithjules on instagram and use the hashtag #sprinkledwithjules - happy baking!

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Sweet Potato and Kale Green Curry

by Julia Alvarez April-22-2020

This green curry is hearty, zesty, full of flavor, and even vegetarian.

Ingredients

• 3 Tablespoons olive oil
• 1/2 cup diced white onion
• 1 cup diced sweet potato (1 large)
• 1/2 cup diced green bell pepper
• 1 cup chopped kale
• 1 Tablespoon green curry paste (I use Mae Ploy)
• 1/4 teaspoon curry powder
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon coriander powder
• 1/2 teaspoon salt
• 1/4 teaspoon fish sauce (optional)
• 1 can (13.5 oz) coconut milk
• 1 lime
• 1 bunch cilantro, for garnish

Instructions

1. Prepare all the vegetables by chopping and setting them aside. 2. In a medium pot over medium heat, add the olive oil, curry paste, and spices. Mix together and allow the spices and paste to warm up to bring out more of their flavors. 3. After about one minute of warming up the spices, add in the onions and allow them to cook for a few minutes, before adding in the bell pepper and sweet potato and cook for about 5 minutes, stirring occasionally. 4. Add the coconut milk and fish sauce, and bring to a low simmer. Squeeze in juice from half of the lime. Taste and adjust salt and seasonings as needed - keep in mind the kale will dilute the flavor with all of its water once you add it. 5. Add the kale and allow it to wilt, and cook until the sweet potatoes are fork-tender. 6. Serve alone or with basmati rice, top with a lime wedge and handful of chopped cilantro. Enjoy!

Details

Prep time: 10 minutes Cook time: 20 minutes Yield: 2-3 servings