Sweet potato and kale make for a delicious combination. Creamy, aromatic and with vibrant colours, this kale and sweet potato curry recipe makes for a refreshing meal, bursting with vitamins and minerals. A one-pot dish that can be served with rice or pitta bread. The only fresh ingredients needed are onion, kale or cabbage, ginger and sweet potato.
Serves 4
Ingredients
- Ingredients
- Olive oil or coconut oil 1 tbsp
- Sweet potatoes 600g, inch pieces
- Onion 1 large, finely chopped
- Cumin seeds 1/2 tsp
- Coriander seeds 1/2 tsp
- Turmeric 1/2 tsp
- Ginger 2 tbsp, fresh peeled and minced
- Garlic 3 cloves, crushed
- Tin coconut milk 1
- Chilli flakes 1/2 tsp
- Green lentils 100g
- Vegetable stock 700ml
- Kale or Spring Greens 1 bunch, stalks removed, chopped into pieces
- Juice of lime 1
- Salt and black pepper, to taste
- Coriander leaves, for garnish
- Nigella seeds (optional garnish)
Method
Step 1
Heat the oil in a large pan and fry the onions until softened.
Step 2
Add the chilli flakes, coriander seeds, cumin seeds, turmeric, garlic and ginger. Cook for a minute.
Step 3
Add the green lentils and sweet potatoes, stirring well to coat in the spices. Pour in the vegetable stock, cover and bring to the boil. Boil for 5 minutes, then reduce the heat and simmer for 20 minutes. Add a little water if the pan looks dry.
Step 4
Stir in the kale and coconut milk, and simmer covered for a final 5 minutes. Turn off the heat, then add the lime juice and coriander leaves. Season well.
Step 5
Make this creamy kale and sweet potato curry recipe, garnished with optional nigella seeds and served with rice or pitta bread.
