Sweet potato & kale curry


You really can’t get a dish more healthy than this with its combination of super-food cruciform veg kale and sweet potato, packed full of vitamins A, B6, C and D. Plus all sort of other minerals like iron, good for building immunity, and magnesium, which is excellent for stress relief. And it’s really comforting to eat. However, I don’t eat it that often as it contains two cooling ingredients – tomatoes and coconut. But it’s too good to give up! No need for rice or anything else – a green salad may be all that is necessary.

Sweet potato and kale curry

2 tbsp coconut oil
1 tsp mustard seeds
2 dried red chillies
good handful curry leaves
2 onions sliced
1/2 tsp ground coriander
1/2 tsp garam masala
1 tsp fresh turmeric root finely chopped, or 1/2 tsp dried turmeric
1/4 tsp chilli powder
2 tomatoes quartered
300 g/ 10 1/2 oz sweet potatoes, cut into cubes (don’t bother to peel)
100 g/3 1/2 oz kale chopped
200 ml/7 fl oz coconut milk
a little water
ground black pepper

Heat the oil and add mustard seeds until they pop. Then add chilli and curry leaves and fry for about 1 minute, making sure they don’t burn. Add onions and fry gently until soft. Then add in all the spices – coriander, turmeric, garam masala, chilli powder. Add the tomatoes and cook for a few minutes until soft, ensuring the paste doesn’t catch. If it does, add a little water, and the potatoes. Cover and cook over low heat for a few minutes.

Add the kale and salt and then reduce heat to low and add coconut milk, plus a little extra water about 100ml/3 1/2 oz, but don’t put too much or the curry will become sloppy. Give it a good stir, cover and cook on a low heat for 10-15 minutes. Don’t let the potatoes overcook or they will become mushy. Serve with lots of black pepper.

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