Sweet Potato & Kale Green Curry
This sweet potato and kale green curry is flavorful, hearty, and vegetarian. The sweet potato and kale are a combination I like to use often in my green curry, perfect for winter through spring when both are in season!
Thai green curry is my absolute favorite food. I always seem to crave it on Sundays, when my favorite Thai food restaurant is closed. Luckily for us, it is not difficult to make yourself! Green curry paste has become a staple that you will always find in my fridge. I tried this combination of kale and sweet potatoes a few years ago and I have been hooked on it ever since.
This recipe uses just 1 can of coconut milk, and makes about 2-3 servings. I typically double this recipe so we can have leftovers! It’s easily adjustable.
(To make this a vegan green curry, you could make your own curry paste. Most curry pastes have shrimp or fish in them, so that’s the only thing that would make this recipe not vegan.)
If you make this recipe, don’t forget to tag @sprinkledwithjules on instagram and use the hashtag #sprinkledwithjules - happy baking!
- 3 Tablespoons olive oil
- 1/2 cup diced white onion
- 1 cup diced sweet potato (1 large)
- 1/2 cup diced green bell pepper
- 1 cup chopped kale
- 1 Tablespoon green curry paste (I use Mae Ploy)
- 1/4 teaspoon curry powder
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon coriander powder
- 1/2 teaspoon salt
- 1/4 teaspoon fish sauce (optional)
- 1 can (13.5 oz) coconut milk
- 1 lime
- 1 bunch cilantro, for garnish