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Vegan Sweet Potato & Kale Coconut Curry

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Chef Ani
  • Yield: 4 servings 1x


  • 1 tablespoon oil
  • 1/2 onion, sliced
  • 12 teaspoons ginger, minced or grated
  • 4 large shiitake mushrooms
  • 1 sweet potato
  • 6 brussel sprouts (optional)
  • 1 cup water
  • 1 1/22 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.