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. Discover how to make japanese style curry rice.

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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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