Easy Coconut, Kale & Sweet Potato Curry

by Jonathan Cheung

As nutritious as it is tasty, this superfood vegan curry will keep you energized and feeling full of Earth’s goodness.

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  • 2 cups/ 500mL Dainty Brown Basmati Rice
  • ½ cup/ 125mL Canola Oil
  • 1 tbsp/ 15mL Cumin Seeds
  • 1 large Spanish Onion, chopped
  • 3 medium Tomatoes, chopped
  • 2 tsp/ 10mL Salt
  • 3 cloves Garlic, chopped
  • 4 tbsp/ 60mL Fresh Ginger, grated fine
  • 2 fresh Jalapenos, chopped fine (seeded if you don’t want a lot of heat)
  • 4 cups/ 1L Sweet Potato, peeled & diced
  • 1 can Coconut Milk
  • 1 bunch Green Onions, chopped
  • 4 cups/ 1L Green Kale, stemmed & roughly chopped



Cook the Dainty Brown Basmati rice according to the package instructions.


Preheat a large pot over a medium-high heat. Add the canola oil and the cumin seeds. Cook the cumin seeds for no more than 30 seconds. Add the chopped onion and cook for 8-10 minutes, periodically stirring until nicely browned.


Stir in the tomatoes, salt, garlic, ginger, and jalapenos. Cook for 10-12 minutes while stirring well. Add the sweet potato and coconut milk. Cover and reduce the heat to a medium-low. Cook for 5 minutes, stirring once in a while.


In the last minute, add in the green onion and kale. Cook for an additional 2 minutes, or until the kale is bright green and wilted.


Serve with the Dainty Brown Basmati, giving a generous portion of curry.

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