There are a few dishes that make me especially happy during these cold fall months and one of my favorites is this Vegan Sweet Potato and Kale Coconut Curry.
Fall has really started to set in. There are more leaves on the ground than there are on the trees. Pumpkins and brightly colored Mums are decorating practically every porch. And I have had to pull out my warmer clothing which has been hidden all summer long.
Although I know logically that the weather has changed, it still surprises me every time I step outside and get met with the nippy cold air that seems to be overly eager to remind me that winter will be here before we know it.
I love the fall, but I have to say that this transition phase between warm sunny summer days and scraping a thick layer of frost off my car windows always takes me by surprise.
I find that not only does my wardrobe change this time of year, but also my recipes and meal cravings:) In the same way, that I want to wear warm socks, sweaters, and wrap myself in a warm blanket… I also want comforting meals that will warm me from the inside out. Soups, and especially curries help me compensate for the nippy weather.
So today I am going to share with you a recipe that my Mama taught me. This Vegan Sweet Potato and Kale Coconut Curry
The slightly sweet taste from the sweet potato pairs perfectly with the hint of spice from the curry. The kale adds healthy nutrients and a vibrant green color to the dish. And let’s not forget the coconut that hugs the entire dish. My favorite way to serve this curry is over rice.
Full of flavor and nutrients, I can not say enough good about this recipe. It is hands down one of my favorites.Print
Vegan Sweet Potato & Kale Coconut Curry
- Yield: 4 servings 1x
- 1 tablespoon oil
- 1/2 onion, sliced
- 1–2 teaspoons ginger, minced or grated
- 4 large shiitake mushrooms
- 1 sweet potato
- 6 brussel sprouts (optional)
- 1 cup water
- 1 1/2 – 2 tablespoons red curry paste
- 2 tablespoons Bragg liquid aminos
- 1 tablespoons Better-Than-Bouillon
- 2 tablespoons tomato paste
- 1 can full fat coconut milk (I use Thai Kitchen brand)
- 1 large kale leaf
- 1 block firm tofu
- 1 teaspoon maple syrup or agave nectar
- 1 teaspoon fresh lemon juice
In a medium saucepan, sauté onion in the oil for a couple of minutes.
Add the minced fresh ginger and the sliced Shiitake mushrooms.
Sauté for a couple of minutes.
Add the sliced sweet potatoes and Brussel sprouts. Sauté for another couple of minutes. Add the water, curry paste, tomato paste, Braggs, Better-Than-Bouillon, and bring to a boil. Let simmer for 5 minutes, until vegetables are fork tender, but still firm.
Add the coconut milk. Bring to a boil.
Add kale and let it boil down for a minute. Stir to combine. Next add tofu. Let simmer for about 10 minutes without lid. Finish the dish with a touch of maple and fresh lemon juice.
Make this dish without the lid as it reduces the sauce to a nice consistency.