As 2013 is quickly coming to an end, Andrew and I have entered a pseudo hibernation, finding ourselves evermore drawn to warm and nourishing root vegetable stews and curries. These one-pot meals can easily be made in advance and provide perfect leftovers throughout the work week.Today I wanted to share one of my favorite, simple, and flavorful Indian curries: Vegan Kale, White Bean & Sweet Potato Korma. This creamy vegetable, protein, and fiber packed recipe only requires about 10 minutes of active cooking time and will simmer to perfection without tying you to the kitchen. Feel free to add any seasonal vegetables you have laying around, don’t feel constrained by the listed ingredients.
This recipe should make more than enough curry for 6 hungry eaters. I serve mine over quinoa or brown basmati rice with thick sliced avocado on top. Leftovers are even better the second day (Meatless Tuesday) and also freeze and defrost easily.
Kale, White Bean & Sweet Potato Korma [makes 6 servings]
1 tablespoon coconut or olive oil
1 large yellow onion, diced
4 cloves garlic, minced
1 teaspoon fresh ginger, minced
2 medium sweet potatoes, cubed
4 ounces tomato sauce
1.5 tablespoons curry powder
13.5 ounces/ 1 can light coconut milk
2 cups kale, roughly chopped
15 ounces/ 1 can white kidney beans, drained and rinsed
Heat oil in a large Dutch oven or heavy saucepan over medium-high heat until shimmering.
Add the onion and cook, stirring frequently, for 4-6 minutes, or until soft and translucent (don’t let it catch).
Stir in the garlic and ginger then continue stirring until fragrant, about 1 minute.
Stir in the sweet potatoes, tomato sauce, and curry powder and continue stirring for 10 minutes or until the potatoes begin to soften.
Add the coconut milk, kale, and beans to the pot.
Reduce the heat to low, cover, and simmer for 20 minutes, or until the potatoes are soft and completely cooked through. Enjoy!
Nutritional Information [per serving= 1 cup]
193 Calories, 27g Carbohydrates, 6.8g Fat, 6.3g Protein, 6.2g Fiber, 7.1g Sugar