Some recipes take on a life of their own, becoming your famous X, your go-to Y; self defining entities around for so long, so ingrained, they in themselves transcend the bare bones of a meal and become a piece of your kitchen’s history. Nearly two years since first conception, Andrew and I still get swallowed up by the transcendent warmth, the vibrancy, the to-your-core nourishment of my Kale, White Bean & Sweet Potato Korma, since featured on Gwyneth Paltrow’s GOOP and Food52 as a best recipe with dark leafy greens, finding its way from my little kitchen into the heavy pots of thousands around the world. A simple weeknight one-pot meal, requiring less than 10 minutes of your attention and 20 on the stove top to simmer, complete with vitamin rich dark leafy lacinato kale leaves, plant based protein dense creamy cannellinis, the complex carbohydrates, fiber, and immune boosting benefits found in sweet potatoes, and that absolute coziness intact, I remain as wowed as day one. And so I bring you my famous vegan sweet potato korma, reintroduced today with an itsy makeover (nothing major, just what two extra years in my kitchen will do to a recipe).
Sweet Potato Korma with Kale and White Beans, a makeover [serves 6]
1 tablespoon olive oil
1 large yellow onion, diced
4 cloves garlic, minced
1 inch knob fresh ginger, peeled + minced
1 ½ tablespoons ground curry powder
1 can (14 ounces) light coconut milk
1 cup low sodium vegetable broth
2 medium sweet potatoes (1 ½ pounds), cubed
2 tablespoons tomato paste
6 stalks lacinato kale, roughly chopped
1 can (14 ounces) cannellini beans, drained and rinsed
In a large Dutch oven or heavy pot, heat oil olive oil over medium-high heat. Add onion and sauté, stirring frequently, until onion softens and becomes translucent, about 4 minutes. Stir in minced garlic, minced ginger, and curry powder and continue to stir for 1 minute, or util very fragrant.
Add coconut milk, vegetable broth, cubed sweet potatoes, and tomato paste and bring pot to a boil. Reduce heat to low, cover, and allow to simmer for 20 minutes, or until sweet potatoes are fork tender and vibrant. Remove cover and stir in chopped kale and white beans, stirring until kale just wilts. Serve and enjoy!
Nutritional Information [per serving]
260 Calories, 7.3g Fat, 41g Carbohydrates, 8g Fiber, 8g Sugar, 8g Protein