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. 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.

  2. 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!

  3. Devyn says

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

  4. 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!

  5. 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!

  6. 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!

  7. 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

  8. 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!

  9. 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!

  10. 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!)

  11. 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!

  12. Jennifer says

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

  13. 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

  14. 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!!

  15. 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.

  16. 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!

  17. 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 :)

  18. 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.

  19. 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.

  20. 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!!

  21. 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!!!!

  22. 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.

  23. 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!

  24. 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!!

  25. 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!!

  26. 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

  27. 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!

  28. 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.

  29. 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!

  30. 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!

  31. 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.

  32. 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!

  33. 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!

  34. 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?

  35. Cassie says

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

  36. 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.

  37. 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!!

  38. 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.

  39. 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!!!

  40. 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.

  41. Nicole says

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

  42. 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!

  43. 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.

  44. 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.

  45. 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.

  46. 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.

  47. 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.

  48. 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.

  49. 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!

  50. 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.

  51. 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.

  52. 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?

  53. 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.

  54. Katherine Stiles says

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

  55. Gina @ Balanced Babe says

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

  56. 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!

  57. 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!! :)

  58. 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!

  59. 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.

  60. 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.

  61. 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!

  62. 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

  63. 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!

  64. 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!

  65. 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……………………………………………..

  66. 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!

  67. 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!