Sunday, February 12, 2012

Sweet Potato and Kale Curry

Ah. cooking with Miki, wine in hand. There aren't many things I would rather do on a random week night....

In fact, I think you should try it. Because... just look at what happens when you do: 
Umm... can I get a "YUM". :)

This is a super easy, yummy, and light week night meal. 

Sweet Potato and Kale Curry

  • 1 large sweet potato, cut into cubes
  • 1 red bell pepper, chopped
  • 7 cups fresh kale leaves (a lot goes a little way, ya know)
  • 2 tbs coconut oil
  • 1 cup unsweetened almond milk or other milk substitute (if you want a thicker creamy curry use 1 can of full-fat coconut milk)
  • 1 tbs onion powder
  • 2- 3 cloves garlic, finely chopped
  • 1/2 tsp fresh grated ginger
  • 1/2tbs curry powder
  • 1/2tbs curry paste (I used green curry paste)
  • 1 tsp sea salt
  • 1/2 tsp pepper

  1. Heat the coconut oil over medium-high heat in a frying pan. Add the garlic, onion powder, ginger, curry, salt, and pepper. Fry for a couple minutes until the spices are softened and fragrant. Slowly add the milk and the sweet potato cubes. Cook for about 5-7 minutes or until potatoes are soft, but not mushy!
  2. Add the bell pepper and saute for another 5 minutes, or until the peppers have softened. If you need to, add more milk.
  3. Reduce heat. Add the Kale leaves and cover until the leaves have wilted. Uncover and stir, mixing the kale into the potatoes and pepper. 
  4. Serve over jasmine rice or just as is....and TA-DA! You are now a Thai chef...sorta :)
Stay tuned this week for more training updates and some desserts!! My knee is feeling so much better, yippee!


  1. I made this last was fabulous! Look forward to trying more of your recipies :)

    1. Thanks Amanda:) I'm glad you liked it!