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:

Simple
Savory
Perfectly spiced
Naturally sweet
Hearty
Comforting
Healthy
& 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
Print
Bowls of Gluten-Free Vegan Sweet Potato Kale Curry
4.92 from 86 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Course Entree
Cuisine Gluten-Free, Indian-Inspired, Thai-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days

Ingredients

CURRY

  • 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 and thinly sliced with seeds)
  • 2-3 Tbsp red curry paste*
  • 1 large sweet potato (or sub 2 small per 1 large // skin removed + cubed)
  • 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

Instructions

  • 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.

Notes

*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. 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!

  2. 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!

      • Margie says

        The recipe calls for sweet potatoes but the picture looks more like yams. Can they be used interchangeably? I find sweet potatoes a Bit too starchy. I plan on making this tomorrow as I have all the ingredients.

  3. 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!

  4. 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?
    Thanks,
    Di

  5. 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!

  6. 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!

  7. 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!

  8. 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!!

  9. 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… ;-)

  10. 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!

  11. 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

  12. 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

  13. Jayda says

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

  14. 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!

  15. 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

  16. 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

  17. 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

  18. 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.

  19. 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.

  20. 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

  21. 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!

  22. 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!

  23. 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.

  24. 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!

  25. 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

  26. 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

  27. 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!

  28. 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

  29. 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

  30. 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!

  31. 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!

  32. 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!

  33. 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!

  34. 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” ?

  35. 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.

  36. 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!

  37. 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!

  38. 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.

  39. 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 :)

  40. 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.

  41. 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!!

  42. 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.

  43. 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!

  44. 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!

  45. 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?

  46. Jenn Masse says

    When your co-workers come over and ask to just smell the recipe because it’s making them drool. That’s this recipe, every, single, time.

  47. Jessica says

    Made this in my Instant Pot – sauteed it as Dana suggests in the recipe and then pressured cooked it for six minutes (four would have been better) with natural release. Also subbed out veggie broth for one of the cans of coconut milk to lighten it a bit which worked great. All that said, it was another amazing MB recipe. Served with steamed broccoli and rice as suggested which was perfect. Flavors were complex for such a quick cooking time. Can’t wait to make this a winter staple!

  48. Devyn says

    Probably should have left the Serrano pepper out. REALLY spicy but I can’t stop eating it. Another great recipe.

  49. Lauren says

    Really awesome recipe! My normally carnivore husband was chomping at the bit to get a bite of it. We aren’t vegan, so I added fish sauce (have a hard time imagining Thai curry sauce without it…). I also used brown sugar instead of maple syrup. And I had some lime kaffir leaves, which I added along with lime juice instead of lemon. I never thought before to add tumeric to a Thai curry sauce, but it’s such a great idea! It really adds something special and I’ll save that one for the future. Thanks for this awesome recipe!

  50. Raquel says

    HOW do you do it, Dana? Been a vegan for a couple weeks and couldn’t live without your blog. I’ve been making at least four or five of your recipes a week. This one is a keeper – so flavorful. I served it over brown rice with lemon zest and chopped fresh basil from my garden. So so satisfying!

  51. Alix says

    Wow .. I never leave reviews, but this is my 3rd recipe I’ve made from your beautiful site and I must say, you are a genius! I have recently decided to be Vegan, and you have made this journey extremely easy. Thank you so much!! This Curry was sooooo good. And like always, so easy! I appreciate your amazing work. xo!

  52. Stephanie marichal says

    AMAZING. quick & hearty. My bf and I eat it all the time, my fav part is the kale ?
    Great recipe. So thankful for Dana’s recipes as a vegan. Always delish

  53. Ashley DeAngelo says

    How fine do you chop the kale? For about how long should the kale be cooking? I read that it can take awhile to cook. Should it still be firm in the end product? Or tender?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Roughly chop. The kale can cook anywhere from 5-15 minutes, depending on how tender you want it!

  54. Lara says

    OMG!! made this over the weekend and my husband literally ate if for supper, lunch the next day, supper AND requested it for his lunch Monday! we had it with quinoa and was DELISH! I will legit be making this ever week!! so effing good I can not handle it!

  55. Linsey says

    SO GOOD! Seriously. My husband said that those were some sophisticated flavors. Can’t wait to make it again (and eat it tomorrow!)

  56. Brenda says

    Hi Dana!

    I’ve used this recipe several times in the last couple weeks and I got very great reviews! I love the spicy sweetness of this dish. One person told me it tasted like an authentic curry from a Thai restaurant. Thanks so much for your wonderful recipes!

  57. Jennifer says

    This curry was amazing! And i thought super easy to make. It’s defo going down as one of my favorites.

  58. Elisabeth says

    I made this yesterday for me and a friend and he said this was hands down the best thing he has eaten this year. This is s o delicious and easy, thank you so much for the recipe! <3

  59. Lea says

    I made this for my family tonight, and we loved it even though none of us are vegetarians. I served it with quinoa and it was really nice! The spice was perfect, it was comforting and creamy, and overall just really good. Though next time I make it I’ll add more kale. Thanks for the recipe!!

  60. Sarah says

    This is a great recipe!!!! As someone who isn’t super great with spice- I substituted the chile pepper with a few squirts of sriracha. It worked out wonderfully! I paired it with quinoa and I feel like it’s only going to get better as it stews in the fridge for the next few days! The perfect leftovers to bring to work for lunch tomorrow.

  61. Ally says

    I made this once and now easily make it once a week! I love adding whatever other vegetables I have too. Thanks for this!

  62. Nic says

    Another amazing recipe! I didn’t have curry paste so I used garlic chili paste and it turned out awesome! Love the added crunch (and protein) of the cashews :)

  63. Kristin says

    I loved it! Great recipe, flavour and loved how it all came together. I followed the recipe, but left out the hot pepper (didn’t have it), added 2 cups of reishi mushroom broth and added quinoa (about 1/2 cup). I would have added more quinoa, between 3/4 or 1 cup to give it a bit more filling for a meal.

  64. Lisa says

    OMG!! This is a phenomenal dish. At first I was sceptical about the combination but this dish is amazing!!! Perfect for these cold dark Alaskan nights. So yummy.
    Thank you.

  65. TiffanyG says

    This is the fourth recipe in 1.5 weeks that I’ve made from minimalist baker – I’m now a forever follower! My husband and daughter are vegetarians and my son and I have digestive issues. Finding one recipe that suits us all has always been a challenge (or disgusting when found). So grateful for these simple yet tasteFULL recipes. Thank you!!

  66. Sue says

    I made it today it was amazing. Didn’t have kale or tumeric, just used sweet potato, broccoli and pineapple and a cinnamon stick. Came out yummy!!!!

  67. Teresa says

    I made this last night!

    I used only one 14oz can of light coconut milk and then I filled the can up with vegetable broth and added that instead of a second can of coconut, to cut back the fat a bit. To thicken things up, I blended about a cup of the curry in my blender after the potatoes were soft and added it back in with the rest.

    I had it with steamed broccoli (which I ended up throwing into the sauce in the end) and leftover brown rice. I was really craving restaurant Thai curry and this totally hit the spot and was just what I needed.

    Thank you so much for this recipe! I’m sure I’ll be making it again soon.

  68. Kelsey says

    Made this for a potluck and it literally vanished!!! And I had everyone asking me for the recipe. I couldn’t wait to tell them it was totally vegan AND super easy to make! Now I’m going to make it again for myself, so I don’t have to share ;) Always a fan Dana!

  69. ELIISA says

    YES YES YES LOVE this recipe. I lived in Asia for almost 4 years and have been looking for sound curry recipes. This is great. I was able to find curry paste that is fish free from our Korean grocery store/Asian market (a Thai brand) and wowza that REALLY ups the flavor and the spice. I highly suggest finding authentic thai curry paste if possible. Thank you for this!!

  70. Marissa Hewko says

    Holy smokes this is delicious!!! I just told my husband I’d like to make a jar of this broth and drink it.
    This will 100% be on our winter rotation. YUM!!

  71. Carol says

    Absolutely LOVE this curry! Fantastic flavor! I used just one can of full fat coconut milk plus one can of plain water. I also added collagen protein powder to increase the protein content. I’m sure the cashews taste fabulous in this curry, but I omitted them so as to reduce the calorie and fat counts a bit. Thanks so much!! :D

  72. Bethany says

    Amazing! I added chickpeas and used baby kale! Came out so creamy and delicious! Very similar flavor to one of my favorite thom kha recipes. This is probably the 10th recipe I’ve made from you and I’ve loved everything so far!

  73. Isabelle says

    Made this very spontaneously one evening this week and really enjoyed it – will include it in our recipe collection for “what to do with the kale production from the garden”. Really nice.

  74. Melissa Clayton says

    I just finished cooking this and having it for dinner. Sooooo yummy! I added a bit more peas, curry, tumeric, and honey. I didn’t have maple syrup so I did use honey. Nest time I’m gonna replace the kale with eggplant, maybe add some tofu. It was amazing!

  75. ZIQI says

    Thank you so much for the recipe, I didn’t find kale in the market, so I use spinach instead, absolutely delicious! <3 can't wait to try other recipes!

  76. Brianna says

    Every recipe I have tried from Minimalist Baker has been great. This was no exception. What a delicious, quick, and easy dinner to whip up!! I will definitely be making this curry again. Such a warm and cozy meal now that the temps are getting colder outside.

  77. Jessica Conger says

    Just made this now that the weather is finally cooling off down here in the southern U.S.! We didn’t have peas or anything of the sort to add, but ended up improvising with what we had in the freezer. I served it over a BirdsEye Asian Style Protein Blend steamer. (Rice, edamame, carrots, bell peppers, etc.) It was incredible and my husband practically inhaled it! And to the person above who commented that chopping kale took forever – we had baby kale in the fridge and that seemed to work perfectly also! Thanks Dana for providing such great recipes and inspiration!

  78. Heather K says

    This was AMAZING! My favorite part was letting the sweet potatoes soften and tasting the broth to test the salt-curry-tumeric balance. Thank you for including that extra step in your instructions– it helped the dish turn out perfectly. Also, my husband and I have been looking for low-carb options so we used quinoa and broccoli for the base under the curry– totally wouldn’t have thought of broccoli without your recommendation! Thanks!

  79. isa says

    Hi Dana,

    I got everything and ready to go to make this dish, but I got green curry paste instead by mistake. What do you think, will it work?

  80. Cassie says

    SUCH an amazing recipe with all my favorites! Could you substitute the coconut milk for something like cashew milk?

  81. Lyrica says

    First of all, thanks so much for your recipes, I love them. I have a quick question if anyone has time to answer. What’s a good sub for maple syrup? Real maple syrup is so expensive but the fake kind is terrible for you I know

    • missy b says

      This is honestly one of the best curries I’ve ever made. I used Mae Ploy Panang Curry paste and subbed lime for the lemon, since lime loves curry.

      I doubled the kale, or more.. just kept adding it til it reached a critical mass. :)

      So delicious.. Thank you!

      • missy b says

        OH! And I did it in the instant pot.. All the same instructions, but at the “add coconut milk” stage, make sure to deglaze all that browned garlic and then just dump the kale in there and let it pressure cook for 5-6 minutes..

        Then realize you’ve cooked your kale all down and start dumping more in there.. cause kale is magic and it wants to looove youuu.

  82. Alex says

    Made this tonight. The whole fam loved it, including a 5-year old. In consideration of the kid, I cut the curry paste to 1Tbs and omitted the pepper and it was still absolutely delicious!!

  83. Jamie says

    This simple but delicious comfort food recipe is perfect for a chilly work night….my husband and I loved it! I was missing a couple of the ingredients, so I substituted cauliflower for peas, and chickpeas for cashews. We ate it over brown rice, and it was amazing! I will definitely make this often throughout the fall and winter. Next time I may increase the kale and chickpeas, and serve over quinoa to up the protein.

  84. Cal says

    I’m on a 20-day vegan cleanse, so I am searching for different recipes. Very happy that I found this recipe, because the curry turned out fantastic! Very filling, flavorful and easy to prepare. Thank you for sharing!!!

  85. Don Z says

    Made this tonight with lentils instead of green peas, and 1 can of regular coconut milk instead of 2 cans of light (light is just diluted full-fat coconut milk anyway). Came out a little more watery than a curry, definitely more of a “soup with less broth than normal”, but absolutely delicious. Now to figure out how to pressure cook it all.

  86. Nicole says

    This was very good! Restaurant quality! Followed the recipe exactly, very flavorful. Served over brown rice topped with cilantro. Definitely a keeper! ;)

  87. Molly @ Spices in My DNA says

    I just made this and it’s AMAZING. I can’t get over how delicious it is!!! Thank you for the amazing recipe, as always!

  88. Courtney says

    I made this earlier this week with cauliflower rice and it was uh-mazing. Everyone one and their Mom should have this for dinner tonight.

  89. ErinD says

    Added this to my meal plan this week and you really hit it out of the park this time! I think that this was the best Thai curry I’ve ever made at home. I also subbed jalepino for the pepper and the heat was perfectly balanced for me. Spicy and flavourful but not too hot. Served over brown rice made 4 generous servings. Delish! This will be a repeat for sure. I love your recipes and cook at least 1 a week! Keep em coming.

  90. Lauren says

    Easy and quick dinner with minimal cleanup! Thank you! The grocery store didn’t have Thai red chiles or Serrano peppers so I used a jalapeño (I removed most of the seeds as we don’t like it too spicy). It was perfect over rice. This recipe made one very filling dinner for two plus leftovers for lunch tomorrow.

  91. Kasia says

    Amazing as always!!
    Stuck with one can of coconut milk and the other 14oz I did veg broth. So sweet and delicious. Excited to add it to our fall rotation.

  92. Christina says

    I’m not the biggest curry fan, but I had all the ingredients to make this one, so I gave it a try. Loved it! Perfectly spiced, saucy enough to serve over rice. It was great. Note that I subbed coconut water in for half of the coconut milk to cut some of the fat. It was a thinner sauce for sure, but still delicious.

  93. Lenore Feeney says

    I made this for dinner last night, and it was delicious – a perfect balance of spices and so comforting on a cool evening. I will make this for company next time.

  94. Dana Andersen says

    It looks so delicious i can almost taste it! Plus, i just happen to already have all the ingredient laying around, i guess i know what I’m having for dinner!

  95. Margot says

    Made this tonight for dinner and it’s a keeper!!! So yummy!!! Used our own garden peas, kale and Thai basil which was a bonus, too!
    Love this recipe.

  96. Isabel says

    This is delicious!! The flavor of the broth when it’s done is heavenly. Although it was a bit too much lemon for me. The tastes before and after adding that were too different! My only other suggestion is that you provide a suggestion for sweet potato cube size. I must’ve made mine too big because they took much longer to cook through.

  97. Vanessa says

    Hi Dana, I made this last night and it was DELICIOUS! Thanks so much for the great recipe. I’ve followed your blog for a while but this was the first recipe I’ve actually made – and definitely not the last! I’ve noticed that many of your curry recipes call for shallots. Just wondering if there’s any particular reason that you opt for shallots rather than other kinds of onions?

  98. Carly says

    I made it tonight and just love it! They say you eat with your eyes, so this colorful dish is perfect. I subbed edamame for the frozen peas for more protein and used Trader Joe’s Thai chili lime cashews for an extra kick. Great fall supper!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, you could definitely just leave it out and make it more of a subdued flavor. Sub half (or all) the coconut milk for veg broth in that case.

  99. Katherine Stiles says

    Tried this recipe tonight and it was amazing! Filling, cheap, fast, one pot, balanced with veggie variety, fat, and protein. Thanks!

  100. Gina @ Balanced Babe says

    Cooler weather calls for chili, soups, and curry! Definitely going to have to add this to my fall recipe menu :)

  101. Lacey says

    Wow, this was way better than I thought it could be in only 30 minutes, so so addicting. Thanks for the delicious recipe!

  102. Bailey says

    I made this last night and it was lovely! I decided to puree the sweet potatoes in the curry and coconut milk mixture, then add the kale, peas, and cashews. I doused it all with lime and put it over some quinoa. It is so warming and delightful! Next time I make it I might add some lemongrass. Thank you!! :)

  103. Georgie @ Healthy Pears says

    Oh my goodness this looks so good! We’ve just started an experiment cutting back meat in our diets – def going to give this a try! sweet potatoes are abundant at the moment!

  104. Rachel says

    This was so delicious! It came out even better than I expected! Thank you so much for sharing. For those who are non vegan, it also tastes delicious with boneless chicken bottoms.

  105. Nancy says

    Would love to make it, but we don’t do anything with FAT in it… could it still be good without the coconut milk and the other fats? Any ideas for substitutions? Thank you.

  106. Margarita says

    This was fantastic. The curry dishes I make at home never seem to taste anywhere near as good as the ones I order at Thai restaurants. This was the exception, so it will become one of my go-to recipes. YUM. Thank you!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, I don’t. We don’t really offer nutrition advice, just provide recipes. I’d recommend consulting with your doctor or a holistic nutritionist!

  107. eatdrinkplants says

    Ditto to the ‘app’ suggestion for The Minimalist Baker – would make your recipes SO much easier to access in the kitchen!
    App a la Green Kitchen Stories and The Healthy Chef

  108. Liz says

    I’ve made this, the cauliflower wings, and the vegan protein bars this weekend alone – all YUM. I live and breath and eat by the recipes in this blog and for that, I cannot thank you enough :) you make veganism EASY and tasty. I bought your cookbook off Amazon and I cannot wait to try more of your recipes!

  109. Drea says

    Another aaaaaamazing recipe from Minimalist Baker! Made it tonight and it was gone..(only two people ate!). Thanks for sharing this easy, comfort food, super tasty recipe. Followed to the T (with the exception of more curry paste) and served with quinoa. Sooooooo good!! :))

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I do! Of course, the vegetables kind of get mushy when you freeze and reheat, but it will still taste delicious!

  110. Lee says

    Sounds good, however I have a question….The photo’s show a “soup pot” type, which is what I would use.

    However the notes say cast iron skillet……………………………………………..

  111. Jo says

    I absolutely love this recipe and truely live your talent and art in meal making! Please consider creating an app ( like the oh she glows app ) it’s a one time charge and you could continue adding to it. Unlike this absolutely amazing website you could generate great revenue allowing you to keep providing us with exceptional recipes! Cheers!

  112. Sabrina B, says

    I really like the curry married to the kale and sweet potato, wondering if I might add cinnamon to finish? I’ll give it a try!

    • Laura @ Raise Your Garden says

      Well, I love the kale in there too. And I know this is a curry, not a soup, but it’s kind of soup-ish to me. And kale is always so good in soups. Sweet potatoes must make the world go round!

        • Alexandra says

          Thanks for this tip! I tried this too and it worked out great. Made it more saucy than soupy which was great!

          Overall – so flavourful! I added about a tsp of curry powder towards the end and about a tbsp and half of fresh chopped basil. Served over brown rice. Two thumbs up!