1-Pot Kale Sweet Potato Curry

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Two bowls of our delicious protein-rich vegan Sweet Potato Kale Curry

As you may know, I’ve made many curries before (see them here, here, and here), but this may very well be my favorite. Yes, big statement, but very true.

Plus, this is a 1-pot, 30-minute recipe that screams comfort food and fall and all of the cozy things. You know how I feel about fall.

Stirring sweet potatoes and spices in a big pot for gluten-free vegan Sweet Potato Kale Curry

About Red Curry

Red curry is a popular Thai dish made with a base of red curry paste, coconut milk, and vegetables, meat, and/or seafood. The paste is typically made with red chilies, garlic, lemongrass, and other herbs and spices (source), making it spicy and fragrant!

This inspired version uses similar Thai flavors, but applies them to sweet potatoes and kale, which are not common ingredients in Thai curries.

How to Make Kale Sweet Potato Curry

This recipe was inspired by my love for the combination of anything kale and sweet potato and my intense passion for putting curry paste in and on everything. Get on board.

Using a wooden spoon to stir Sweet Potato Kale Curry for a protein-rich vegan dinner

This recipe starts with coconut oil, ginger, pepper, garlic, and red curry paste. Coconut milk adds creaminess and a slight sweetness, and maple syrup and turmeric add flavor and balance out the heat.

I love how the sweet potato and kale marry perfectly together to create a tender sweetness with a dose of earthy greens. Talk about two superfoods in one pot.

Next comes a few green peas and cashews for a kick of plant-based protein.

Two big bowls of our Sweet Potato Kale Curry recipe alongside ingredients used to make it

I hope you all love this curry! It’s:

Perfectly spiced
Naturally sweet
& Delicious

This would make the perfect weeknight meal when you’re craving something hearty yet healthy. Add your protein of choice –  I went for green peas and roasted salted cashews, but you could also go with chickpeas or lentils! Enjoy as is or over rice, quinoa, or steamed veggies (broccoli being my favorite).

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Bowl of our gluten-free Sweet Potato Kale Curry for healthy plant-based meal

1-Pot Kale Sweet Potato Curry

A hearty 1-pot curry with kale, sweet potato, and roasted cashews. Red curry is infused with coconut milk for big flavor and creamy texture. 30 minutes.
Author Minimalist Baker
Bowls of Gluten-Free Vegan Sweet Potato Kale Curry
4.92 from 93 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Course Entrée
Cuisine Gluten-Free, Indian-Inspired, Thai-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days



  • 1 1/2 Tbsp coconut oil (or avocado or grape seed oil)
  • 1 medium shallot (minced)
  • 2 Tbsp minced fresh ginger
  • 2 Tbsp minced garlic
  • 1 medium Thai red chili (or serrano pepper // stem removed, thinly sliced // remove seeds or omit for less heat)
  • 2-3 Tbsp red curry paste*
  • 1 large sweet potato (or sub 2 small per 1 large // skin removed + cubed into even, bite-sized pieces)
  • 2 14-ounce cans light coconut milk (sub full fat for extra creamy texture)
  • 1-2 Tbsp maple syrup (plus more to taste)
  • 1 1/2 tsp ground turmeric
  • Sea salt to taste (optional)
  • 1/4 cup frozen green peas (optional)
  • 2 cups chopped kale
  • 1/2 cup roasted cashews (optional // lightly salted is best)
  • 1 medium lemon, juiced

FOR SERVING optional

  • Lemon wedges
  • Thai (or regular) basil, or fresh cilantro
  • Brown rice* or coconut quinoa
  • Steamed broccoli


  • Heat a large pot over medium heat. Once hot, add coconut oil, shallot, ginger, garlic, and pepper. Sauté for 2-3 minutes, stirring frequently.
  • Add red curry paste and sweet potato, stir, and cook for 2 minutes more.
  • Add coconut milk, maple syrup, turmeric, and a pinch of salt and stir. Bring to a simmer over medium heat.
  • Once simmering, add peas (optional) and slightly reduce heat. You want a simmer, not a boil, which should be around low to medium-low heat.
  • Cook for 5-10 minutes, stirring occasionally, to soften the potato and peas and infuse them with curry flavor.
  • At this time, also taste and adjust the flavor of the broth as needed. I added more maple syrup for sweetness, sea salt for saltiness, and turmeric for a more intense curry flavor. You can also add more curry paste for more spice and intense curry flavor. Don’t be shy with seasonings – this curry should be very flavorful.
  • Once the broth is well seasoned and the potatoes are softened, add kale, cashews (optional) and lemon juice, and cover. Simmer for 3-4 minutes more over low to medium-low heat.
  • Serve over rice, quinoa, or steamed broccoli (broccoli and rice being my favorites). This dish gets elevated with the addition of more lemon juice and Thai or regular basil for serving.


*Ensure your curry paste is vegan friendly (and does not contain fish ingredients). I love the brands Thai Kitchen and Thai True.
*This is an inspired (not traditional) Thai red curry.
*Find my favorite method for cooking brown rice at Saveur!
*Questions about substitutions, equipment, or troubleshooting? Check out our Recipe FAQ page.
*Nutrition information is a rough estimate.

Nutrition (1 of 4 servings)

Serving: 1 serving Calories: 385 Carbohydrates: 35.1 g Protein: 8 g Fat: 26.6 g Saturated Fat: 17.1 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 660 mg Fiber: 3.5 g Sugar: 6.9 g

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My Rating:

  1. Alex says

    My wife and I both enjoyed this recipe. I made it with Thai Kitchen red curry paste. My wife has a low tolerance for spicy (hot) foods, and the Thai Kitchen curry pastes are fairly mild. The resulting curry was perfect for my wife but a bit too bland for me, so I added a bunch of Sriracha sauce to my portion.

    Instead of salt, I used a teaspoon of Vegeta mix (it probably could have used another half a teaspoon). I had some green beans and tofu in the ‘fridge, so I added those, as well.

    The next time I make the recipe, I’ll use less lemon juice.

  2. Taro says

    This is a really great vegan stew. I have had to transition to a plant based diet and this recipe has definitely made the switch a lot easier because it tastes great!. The cashews really make this dish and I’m sure it would be great with tofu or chick peas as well to switch things up.

    Thanks for the great recipe, I will make it often.

  3. Kristen says

    Love this! This was a fun simple recipe and I added tofu. Don’t forget to add some black pepper to make sure you get the health benefits of the turmeric – its helps your body absorb all the good stuff.

  4. ROWIE says

    Hi! I am a huge fan of your recipies and find that most of them can also be chucked in the slow cooker on low for 8 hours. I guess that would also apply to this one too? Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Rowie, we’re so glad you enjoy our recipes! We haven’t tried this one in a slow cooker, but think it might work with a few modifications. If you give it a try, you might want to leave out the peas, kale, cashews, and lemon juice and add them toward the very end. Hope that helps!

  5. Andrea says

    Soooo good!! Thank you for this recipe! I doubled it, substituted some bone broth for part of the coconut milk. I did an onion instead of shallot. And added more salt, maybe 1/2 a teaspoon by the end. Delicious!

    • Geraldine Williams says

      I was craving something different I needed it to be dairy free, low sodium with healthier options infused with vegetables.
      This hit on every note not to mention so flavorful. I will be making this often Thank you for such a tasty recipe!

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Thanks so much for the lovely review, Geraldine. We are so glad you enjoyed it! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  6. Elizabeth says

    This is one of my all time favorite recipes. I share it all the time and think it’s absolutely the bomb! Thanks so much for your amazing recipes. Curry, sweet potatoes and kale are comfort food on a cold MN night!

  7. Eileen Chen says

    Recipe came out perfect, as others have done I only used one can of coconut milk and it turned out fine. My supermarket only had green curry paste instead of red curry paste, and it still turned out absolutely delicious.

  8. Nicole says

    Wow this is an amazing dish! I rarely write reviews but had to this time!
    First time using curry paste and it turned out great. I stuck to the recipe for the most part…. only used one can of coconut milk tho. And no pepper. And maybe some extra kale too. I just wanted to mention that I thought it was gonna have way too much liquid but then I added the kale and definitely didn’t have too much broth after that.
    This is my fave recipe site.i like to keep things simple and not use allot of ingredients plus there are so many great vegetarian options here. Thank you Minimalist Baker xoxo

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Nicole! Thanks so much for the lovely review and for sharing your modifications!

  9. Julie says

    I’m super excited to try this and very curious about the coconut quinoa? I quickly searched on your website, but no recipe. Is it just quinoa made with coconut milk? coconut water? coconut flakes? Do tell!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Great question! I would do: 1 cup rinsed quinoa, 1 cup vegetable broth, and 3/4 cups light coconut milk! Bring to a boil, cover, and simmer for 18 minutes (or until water is absorbed), then turn off heat and leave the lid on as it cools. Good luck!

  10. Andrea says

    Made this last night for my picky-husband and we LOVED it! I may have over-eaten because it was too delicious and I couldn’t stop. I placed the curry on top of some roasted broccoli and it was perfect. I thought I’d miss the carbs and that it might need an extra protein, but this dish was perfect just the way it is written. The only thing I’d note is that I put in 1.5 tbsp of maple syrup, but considering the sweet potatoes and sweetness from the coconut milk, I think it could use less. Adding this into the recipe rotation!

  11. Di Rudolph says

    Such a flavorful curry!
    Thanks so much for sharing it with us😋.
    One question though…
    Do you have this recipe for the Instant Pot?

  12. Raquel says

    LOVE this one. I made it a few years ago, forgot about it, and then rediscovered it tonight. No substitutions – it’s perfect as is. Don’t leave out the cashews – they add a nice, toasty flavor and crunch. The lemon juice adds a great freshness. It’s just one bowl of cozy super foods!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, we’re so glad you enjoy it, Raquel! Thanks so much for the lovely review!

  13. Mire says

    It was AMAZING. Sweet and spicy, super filling. I served it with white rice and I could not stop eating it. I strongly suggest making 2 extra servings so that you can have leftovers!!

    I substituted the shallot for half a white onion, the maple syrup for honey and the lemon juice for lime juice. I used canned peas (drained) instead of frozen ones. I also used half a serrano pepper as I prefer my food not so spicy. I also used less coconut milk (just enough to cover the sweet potatoes) as I prefer a thicker texture rather than broth. I loved how easy it is to tweak the recipe to adapt it your preferences/ ingredients you have on hand!

  14. Kristie says

    I don’t know how many times I’ve made this, maybe close to 25, but I’ve never left a comment so figured it was due time. (  ͡° ͜ʖ ͡°)

    This curry is the best. The only mods I make are adding twice the greens to make sure I’m getting that good good, ya know?

    Thanks for such a delish and staple recipe, Dana!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy it, Kristie! Thanks so much for the lovely review!

  15. Lyse-Anne says

    This recipe has been in heavy rotation in our home. I use chick peas instead of green peas and double the kale, but that’s it for the changes.

    My partner is a cook for the military and loves this recipe so much, that he submitted it when they were looking for new vegetarian/vegan recipes.

    It was loved so much by everyone, that it is now recipe #0748 on the Canadian Armed Forces national cycle menu!!! Congratulations!!

  16. Renee Hanlon says

    Absolutely delicious…. WILL DEF COOK AGAIN. Really easy to pull together and so tasty! I used a tin of chickpeas and half a of a cup of frozen peas. Stirred through fresh coriander right at the end. I have mixed nuts and pepitas mixed together in the cupboard so just roasted a handful of those, chopped and sprinkled on the top – the added crunch lifted this meal to the next level! Served with naan bread and brown rice. This is my first recipe from this site – look forward to exploring and find more treasures.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Renee. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      • Renee says

        Yes… sorry! Completely missed where the stars were… will make sure to comment again on the next great recipe. In fact, I have my eye on the chickpea soup that came through today… ;-)

  17. Brenda says

    What a delicious way to get your veggies, with coconut, cashews and a delicate curry, Yum!! I didn’t have sweet potato and in quarantine so used a carrot. I served this over steamed broccoli and it was great. I will be trying this with sweet potato, too!

  18. Sarah says

    I would give it more stars if I could (sorry, forgot to rate it in my previous review)! “It was everyone’s favorite quarantine meal. I don’t think it can be topped!” -My brother

  19. Sarah says

    “One of the best dishes I’ve had in my life!” – My 69 year old mother who is a very picky eater. I added bok choy, broccoli, and one can of chickpeas. It was extra cream and delicious with regular coconut milk instead of light. Everyone in the family could not stop raving about this dish. The first thing we have all agreed on stuck in a house together for the first time in 17 years. Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! Thanks so much for the lovely review, Sarah. We are so glad everyone enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  20. Jayda says

    Made this for the first time yesterday – and I can safely say it won’t be the last.
    Absolutely yummers ?.

  21. Debbie K says

    This recipe is excellent, and it is now on a regular rotation in our house. The only modification I have made is that I use a single can of coconut milk because we prefer a less liquid result, which is easier to take as leftovers for work the next day. But all the flavors are there. Definitely add the optional peas and cashews as those add not only to the nutrition , but they are also a great complement to the taste and consistency of this dish!

  22. Maggie says

    This recipe is amazing! I subbed broth for the coconut milk and added chickpeas and it was so so good. It’s one of the best dishes I have ever made myself.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Siuwai. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  23. Karlene says

    This is IT! This recipe makes everyone go NUTS. My sister introduced me to your blog with this recipe that she made twice for me. My dad has some as well and went crazy over it and frankly, so did I! I made it and had it for lunches that week and my friends all had a taste and were super impressed by the taste and when I told them how easy they were all dying for me to send them the recipe! I think next time I’ll use 1 full fat and 1 light as I decided to use full fat and it bugged my stomach all week unfortunately. But it honestly is so friggen delicious. Perfect for fall!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Karlene. We are so glad everyone enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  24. Emily says

    Really delicious curry! I have been wanting to try out a Thai curry recipe after being disappointed at my favorite Thai restaurant’s curry (it was too sweet and too coconutty). I will be making it again!

    I used only one can of coconut milk and an equal amount of pho veggie broth. I ended up adding another half tablespoon of red curry paste, a few dashes of curry powder, red chili flakes, a dash of soy sauce, and some fish sauce. I also added one zucchini and some yellow bell pepper with the sweet potato, both of which paired well with the sauce. Chopped thai basil was added at the very end.

    This is a very good curry. My alterations made a less sweet and spicier curry full of chunky vegetables. The sweet potato provides just enough natural sweetness!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yum! Thanks so much for the lovely review, Laura. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  25. Rose Kendall says

    We are in our 70s and just discovered curried food! Can’t get enough of it. Grew kale right outside the backdoor. 9 plants will feed us forever! Love this dish. I could eat it every day. Got myself a cleaver for all the chopping and it is my favorite utensil! This dish is easy, tasty, and very good fir whatever ails you.

  26. Rebecca says

    I have been craving a great curry for a while now and who knew, all I had to do was find your recipe and make it!

    This was so delicious, I cannot wait to see how leftovers are going to taste. It’s also making me excited to know, I will have more left for a lunches/days.

    I did substitute spinach for the Kale as I’m not a large kale person.

    I’m officially obsessed!
    Thank you.

  27. Steph says

    I love it! I used regular coconut milk & added some water, then served with steamed rice. The recipe is not difficult and the curry tastes so good

  28. Jeff says

    This was my second time making this recipe and I just have to say, this is the happiest I have been after having cooked something in about a decade. This recipe is phenomenal and I felt proud that I had made something that tasted as good as this turns out. You rock!

  29. Sam says

    This recipe is amazingly yummy. I did half coconut milk and half veg broth, also used curry powder instead of curry paste because I’m sensitive to spice and it was delightful!

  30. Beth Wildey says

    Delicious! I didn’t have the pepper but added a bit more turmeric, I also used half coconut milk and half coconut water. The recipe is simple enough to not overwhelm, but complex enough to be different and interesting. I served over steamed broccoli one day and brown rice the next.

  31. Kim says

    I may never eat anything else ever again. This is so amazing! I wanted this to be more a soup than a stew so I added 2 cups of vegetable broth. I didn’t have any peas but I had some chickpeas I needed to use so in they went. I also added mushrooms and some cilantro at the same time I added kale, and then put some red peppers in the bowl when I served it so they wouldn’t get slimy. So good!

  32. Beth says

    I just made this for dinner as it is still cold and wintery at the end of March :( but this made everything better! I love it! I made it with what I had on hand…1 can of light coconut milk + three cups of vegie broth, panang curry paste instead of red, spinach instead of kale, and kabocha/kent pumpkin (which is my favorite because the skin is tasty when it cooks down) instead of sweet potato. The peas where fantastic, they really pop in your mouth, and I served over some very easy and very quick cauliflower rice. It is very spicy with the serrano pepper (which I love) but will leave out if making for others. I changed it from my “curry” file and placed it into my “must make again file”.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      So glad you enjoyed this, Beth! Thanks for the lovely review and for sharing your modifications! xo

  33. Sam says

    This recipe is absolute perfection, and so easy to make – I’m so excited about this new addition to my cycle of go-to meals! The cashews were such a perfect choice, they go so wonderfully with the other flavors in the recipe. It was super easy for me to make for one as well – thank you SO much for creating and sharing this! <3

  34. Laura says

    This is def a newbie question but seeing as I’m only recently establishing a love of cooking, I must ask…. Can these meals be prepared in a crock pot? Or better in a pot on the stove? Can’t wait to try them all!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Laura, we haven’t tried that, but think it might work with a few modifications. If you give it a try, you might want to leave out the peas, kale, cashews, and lemon juice and add them toward the very end. Hope that helps!

  35. Karen says

    I loved this curry – we used white sweet potatoes and also massamun curry paste since we didn’t have red curry paste. All delicious. BUT: I just really don’t understand how bloggers come up with their prep times. 5 minutes total to: peel and cube sweet potatoes, peel and mince garlic, peel and mince ginger, wash, destem, and chop kale, peel and mince shallot… I’m pretty savvy in the kitchen, with decent knife skills. Is there anyone who can actually do all that in five minutes???

    Didn’t decrease my enjoyment of the delicious recipe, because I know by now to just ignore any prep times on recipes because it seems they are never realistic. Just wondering what’s up with that?

    Actual food was fantastic! :)

    • CJ Settoon says

      I agree! I did not make this recipe yet, but i’ve Noticed that all too often it does take way more time. However, you might enjoy a garlic press that doesn’t require u to peel before using. I’m sure there’s a hack for peeling the sweet potato as well.

      • CJ says

        OK just made the recipe & it was delicious! I added onions, 1/2 apple, bell pepper and sautéed in 1 T butter with some curry powder & Tumeric. I microwaved the sweet potato for 2 min so it was easy to peel and used my new garlic press- works great!
        Also added some little cauliflower florets and some chicken broth. Next a can of petite tomatoes- let it cook for about 15 min and then added the kale & a can of peas (with liquid).
        Once it was piping hot I spooned over some spaghetti squash and my body is thanking me for all the good vitamins & fiber!!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Thanks so much for the lovely review, CJ. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  36. Jane Smith says

    I cooked this for my husband and I and it was absolutely delishious! So easy to follow and I made it exactly as the recipe suggested. It was all very straight forward. I am new to making veggie dinners and this was a big hit.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for sharing your experience! We are so glad you enjoyed this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  37. Christina says

    I made this tonight and it’s delicious! The flavors really blend together. BUT, I can only buy one type of curry paste where I live and it is SPICY. Of course I didn’t know this before the three tablespoons!

    After we added some yogurt, it took the edge off. I’m trying to see if I can get the curry paste suggested shipped to where I live…Regardless, I’ll be making this again! Thanks for sharing ❤️

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for sharing your cooking process, Christina! We’re glad you enjoyed them regardless of the curry paste you were able to use!

  38. Chava says

    Way too strong on the coconut milk as is, but adding canned tomato sauce and garam masala is a huge improvement. Cannot handle the overly rich coconut milk without an acidic contrast. Also, I add frozen vegetables I have on hand to increase the nutrition… and btw, don’t add peas until the end. Pease are best just very lightly cooked/hot….to retain nutrition, flavor, and color! With these changes, I found the dish— delish!

  39. Alyssa says

    Holy sweet potatoes and kale this tastes amazing. I’m so happy I made this for myself for a week’s worth of lunches rather than having to share it!!! I’ve been bragging to my friends that it’s the best curry dish I’ve ever made and passing the recipe around. Thank you for always having the best recipes!

  40. Kendall says

    This recipe is absolutely delicious!! I added a green bell pepper and black beans into the mix just for extra protein and veggies. I ended up throwing some Thai basil into the curry mixture, served over brown rice, and topped with cilantro – perfection!

  41. Tracy says

    Love, love, love this recipe!!! We made it with brown basmati rice but will try it with quinoa next time and add some other veggies just to change it up a little. So flavorful and easy to make. Thank you for your awesome recipes!!! This recipe gets a perfect “10” ?

  42. Scott says

    My local store was out of ginger so I used ginger powder. I couldn’t find my grape seed oil and didn’t have coconut oil, so I used a top-notch olive oil. I didn’t have/add the red pepper but used the curry paste you suggested plus added a couple of teaspoons of a curry I had in a jar. Absolutely delicious. I’ll make it again following your original ingredient list. I’m sure I’ll love that too. Like I do all the stuff I’ve made from your blog. And I love your business – I’d give you a “best job” vote.

  43. Michelle says

    This is my favourite Minimalist Baker recipe. I made it again last night and it was delicious. Can’t wait to eat the leftovers! This time I didn’t have any peas so I used 1 cup of red lentils (which I added dried when I put the coconut milk in) to boost the protein content. For those of you who enjoy a thicker curry sauce, I found this really thickened it up. I also substituted lime juice for lemon juice. It’s a really easy recipe to modify and still have great results. The cashews really take it to the next level!

  44. Jenny says

    This is a staple in my house! We add edamame instead of the peas and omit the lemon. Always turns out well, especially with a side of fresh bread. I think what makes this dish is the toasted cashews. Don’t skip those!

  45. Rachael says

    This is getting added as a regular, though I made the following changes – I added about a teaspoon of red pepper flakes and I cooked it much longer.

  46. Sarah Kleven says

    Absolutely delish!!! I sub pumpkin for sweet potatoes (super cheap and in season – I live in the Caribbean). I also added a bit of local curry powder. Soooooo making this again!!!! Thanks :)

  47. Tina says

    This is awesome. Unbelievably good.

    You could pass it off as ‘Thai curry’ without mentioning it was vegan and it would be devoured by even the most hardened vegetable dodger.

    It does need the cashews, and I omitted the maple syrup as the sweet potatoes (if the golden orange kind) are sweet enough on their own.

  48. Gabrielle says

    I made this a few days ago and WOW! Was it ever delicious. I did use Thai kitchens red curry paste but I found the measurement was way too spicy for me personally. I would recommend starting with 2 tablespoons instead of 3. I ended up having to add almost two more cans of coconut milk. But that just made for extra broth so all was good. Will definitely be making this again, so flavourful!!

  49. Jana says

    Everyone loved this recipe! I added cauliflower as well, doubled the recipe and cut the seasonings by 1/3. My group likes a little heat, but not too much. I’ll definitely make this again.

  50. Cheyenne says

    Eating my steaming bowl of this now and dang it’s delicious! Improvised a little — used a purple sweet potato (gave this a nice color) and a yam, added half a chopped jalepeno to the onion-pepper-ginger mixture for some kick, and added a tablespoon of peanut butter. Only had one can of coconut milk so subbed veggie broth for the rest. The lemon at the end really rounds this out! Will be making this again!

  51. Erika says

    I made this for dinner Monday and it is phenomenal! Like a lot of others, I used spinach instead of Kale because I was trying to get rid of excess spinach, and it works great. Also, partially blended it with an immersion blender. Yummy!

  52. Amanda says

    If I don’t have a sweet potato (and am too lazy to leave my apartment to go get one) what other options are there? Would carrot and regular potato work?