Sweet Potato Curry with Kale

Enjoy this creamy Thai-style Sweet Potato Curry with Kale tonight! Made in just one pot in under 30 minutes, everyone will love this vegan and gluten-free dinner; a healthy and delicious weeknight meal. 

Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
5 from 6 votes
Sweet Potato Curry with rice and peanuts
Course: Main Course
Cuisine: Thai, Vegan
Keyword: Sweet Potato Curry
Servings: 4 people
Calories: 380 kcal
Author: Sarah McMinn
  • 1 cup brown rice, uncooked
  • 2 tbsp. coconut oil
  • 1 small white onion, thinly sliced
  • 2 cloves garlic, minced
  • 1" fresh ginger, grated or minced
  • 2 small sweet potatoes, peeled and cubed into 1/2" cubes
  • 1 large carrot, chopped
  • 3 tbsp. red curry paste
  • 1 (14 oz) can full fat coconut milk
  • 1 cup vegetable broth
  • 6 large leaves of curly kale, de-stemmed and chopped
  • 1/4 cup chopped cilantro
  • 1/4-1/2 tsp. salt
  • a few sprigs of cilantro
  • 1/2 cup dry-roasted peanuts
  • fresh lime juice
  1. Cook rice according to package instructions. Prepare the curry while the rice cooks. 

  2. In a large soup pot, heat oil over medium heat. Add onions and sauté for 5 minutes until fragrant and translucent. Add garlic and ginger and sauté for another minute. 

  3. While onions are sautéing, peel and chop the sweet potatoes and carrots. Add chopped vegetables to the onion and garlic mixture along with the red curry paste. Stir to coat the vegetables for another 2-3 minutes until sweet potatoes and carrots are fully coated.

  4. Add coconut milk and vegetable broth. Bring to a boil then reduce heat to a simmer. Cover and simmer for 15 minutes or until sweet potatoes are easily pierced with a fork. Cooking time will depend on the size of your sweet potatoes and your soup pot. 

  5. Remove from heat and add chopped kale and cilantro. Stir until kale has wilted. 

  6. Serve immediately over rice with fresh cilantro, peanuts, and lime wedges. Leftover curry can be stored in an airtight container in the refrigerator for 3-4 days. 

Recipe Notes

Serve the sweet potato curry with brown rice or cauliflower rice. Top it with fresh cilantro, peanuts, and fresh lime juice.

Store uneaten curry in an airtight container in the refrigerator for 3 days. It can also be stored in the freezer for up to 1 month.


Nutrition Facts
Sweet Potato Curry with Kale
Amount Per Serving
Calories 380 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 8g50%
Sodium 498mg22%
Potassium 333mg10%
Carbohydrates 46g15%
Fiber 4g17%
Sugar 3g3%
Protein 8g16%
Vitamin A 5100IU102%
Vitamin C 5.5mg7%
Calcium 54mg5%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.