Top | Vegan

Vanilla Sweet Potato and Kale Curry

(recipe, Carrie Stewart)


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Ingredients

  1. 2 lb. of sweet potato and butternut squash, combined – (I used 1 lb sweet potato and 1 lb squash), cut into 1” pieces
  2. 3 cloves garlic, chopped
  3. 1 can lite coconut milk (I used a 19 oz can)
  4. 1 cup milk (or almond milk, or vanilla soy milk, if vegan)
  5. ¼ tsp. cumin
  6. ¼ tsp. ground cardamom
  7. ⅛ tsp. ground cloves
  8. ⅛ tsp. ground coriander
  9. ⅛ tsp. cinnamon
  10. ⅛ tsp. nutmeg
  11. ¼ tsp. salt
  12. ¼ tsp. Aleppo chili flakes (add more for more heat, this is pretty tame)
  13. ½ lb. kale (4 packed cups), trimmed, washed and torn into small pieces
  14. 1 tsp. vanilla extract
  15. ¼ cup raisins
  16. ⅛ cup salted peanuts, for garnish
  17. shredded coconut, for garnish

Steps

  1. 1. Cook sweet potatoes and squash in microwave on high for 6.5 minutes.
  2. 2. Heat a large pot on medium high. Spray with cooking spray and add potatoes and squash, cooking until they begin to brown. Stir in garlic.
  3. 3. Add coconut milk, milk, spices, salt, pepper and flakes.
  4. 4. Bring to a boil, then reduce heat, cover and simmer for 30 minutes.
  5. 5. Mash potatoes with potato masher or puree with immersion blender.
  6. 6. Add raisins, kale and vanilla and cover. Allow to cook for 8-10 more minutes, until kale is bright green.
  7. 7. Portion into bowls and garnish with 1 tbsp each peanuts and coconut. Serve with rice or roti.