I’m finally back in Kansas City. I arrived home on Tuesday, to a house full of all the things I haven’t used in the past month. I almost hoped I’d greet the things like long-lost friends (oh hello, favorite knee-length boots!) but I really just sighed at the sight of those things, those burdens that I pack up and carry from place to place.
If you took away the blog-related cookbooks and photography props (code word for so many breakable plates and glasses), maybe it would be a more reasonable amount of stuff for one person. My closet is definitely overstuffed, however. The end of winter is nearing and I’m feeling some pressure to wear all of my cold weather apparel at least once before it goes. I have too much!
I think about minimalism a lot—how much I love the concept and how difficult it is to put into practice. I’m too attached to my things. I often find myself looking around my place and wondering, how much does one person really need? Is this a reasonable amount for one person?
I’ve watched my grandmothers downsize into smaller, more manageable living situations and I think about all of the care and time that went into filling their homes and the difficulties in downsizing. Some of that is inevitable, but I don’t want my life to be characterized by the getting and getting rid of things.
Today’s recipe comes from America’s Test Kitchen’s newest book, The Complete Vegetarian Cookbook. I adore America’s Test Kitchen so I couldn’t say no to their new cookbook, which includes over 700 impeccably well-tested vegetarian recipes. Basically, any recipe you could think of to make is in this book. I’d even go so far as to say that if you’re going to own only one vegetarian cookbook, this is the book for you. I’m eyeing my heavy shelves of cookbooks now and owning only one cookbook is a lovely thought!
This recipe turned out to be more work than I bargained for, but it was absolutely worth the effort. That’s the beauty of America’s Test Kitchen recipes—they’ve been tested every which way, so the only trick, if you even want to call it that, is to trust their methods and carry them through. I deviated from the recipe by using sweet potato instead of butternut squash. In hindsight, I think butternut might be the better choice, although I do love the sweet potato version.
I was drawn to the recipe because it sounded very similar to an original recipe I attempted a couple of times in Austin that never turned out quite right. Those ATK cooks nailed it. It’s a stewy concoction that is loaded with greens (two bunches’ worth!), cooked down into hearty, comforting goodness. I never would have thought to add toasted pepitas, but they round out the dish perfectly. It’s not the prettiest of dishes, but trust me, it’s delicious!
The giveaway is now closed! Congratulations to Annie, the winner, whose go-to is a noodle bowl with tempeh! I have one copy of America’s Test Kitchen’s The Complete Vegetarian Cookbook to send to one lucky reader. To enter, leave one comment below and tell me about your go-to meatless recipe! Only one comment per person, please. I’ll randomly select a winner next Wednesday at midnight CST. Good luck!
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Coconut Curried Kale and Sweet Potato
- Author:
- Prep Time: 25 mins
- Cook Time: 40 mins
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
- Category: Entree
- Cuisine: Indian
Hearty braised and curried kale with sweet potato makes a delicious wintertime meal! This healthy dish is vegan, dairy free and gluten free. Be sure to have your ingredients prepped before your start cooking! Recipe yields four servings.
Ingredients
Braised kale and sweet potato
- 3 tablespoons extra-virgin olive oil, divided
- 1 onion, chopped
- 2 pounds sweet potato or butternut squash, peeled and sliced into ½-inch cubes
- 5 garlic cloves, pressed or minced
- 2 teaspoons grated fresh ginger
- 1 teaspoon curry powder
- 2 large bunches of kale (about 2 pounds), stemmed and chopped
- 1 cup vegetable broth
- 1 (14-ounce) can full-fat coconut milk
- 1 tablespoon lime juice
- ⅓ cup pepitas (green pumpkin seeds)
- Salt, to taste
- Freshly ground black pepper, to taste
- Red pepper flakes (optional), to taste
Rice
- 1 ½ cups brown basmati rice, rinsed
- Salt, to taste
Instructions
- To cook the rice, bring a large pot of water to boil. Add the rinsed rice and cook for 30 minutes, reducing heat as necessary to prevent overflow but keep the water boiling. Turn off the heat, drain the rice and return the rice to pot. Cover and let the rice rest for 10 minutes or longer, until you’re ready to serve.
- Meanwhile, warm 2 tablespoons olive oil in a Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until softened, about 5 minutes. Add sweet potato or squash, cover and cook, stirring occasionally, until the sweet potato is bright orange (or until the butternut is just beginning to brown), about 5 minutes. Transfer the mixture to a bowl for now.
- Add 1 tablespoon olive oil to the pot and raise the heat to medium-high. Add garlic, ginger and curry powder and cook, stirring constantly, until fragrant, about 30 seconds. Add half of the kale and stir until it’s beginning to wilt, about 1 minute. Stir in remaining greens, broth, all but ½ cup coconut milk and ½ teaspoon salt.
- Cover pot, reduce heat to medium low, and cook, stirring occasionally, until kale is wilted, about 12 to 15 minutes. Pour in sweet potato or squash mixture, cover and continue to cook until kale and sweet potato or squash are tender, 10 to 20 minutes.
- Meanwhile, toast the pepitas in a medium skillet over medium-low heat, stirring frequently, until they’re fragrant and making little popping noises, about 3 to 5 minutes. Transfer to a bowl to cool.
- Once the kale and sweet potato/squash are tender, uncover the pot and increase heat to medium-high. Cook, stirring occasionally, until most of the liquid has evaporated and sauce has thickened, 2 to 5 minutes.
- Remove from heat and stir in the remaining coconut milk. Add the lime juice and season with salt, pepper and optional red pepper flakes, to taste. Divide rice into bowls, then top with kale mixture and a generous sprinkling of pepitas before serving.
Notes
Recipe adapted from The Complete Vegetarian Cookbook by America’s Test Kitchen.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
kelli
garlicky greens hand pie
curried cauliflower and rice
ginger carrot soup
cheryl s
Black bean chili.
Carol
My go-to recipe is your West African Peanut Stew. So tasty, quick and easy to make, and my husband (a confirmed meat eater) also loves it!
Thanks for all the great recipes! I’ve stopped being afraid to cook thanks to your blog. Every recipe I’ve tried of yours has been delicious and simple to make.
Ellen
I usually cook meatless but a staple dish is roasted veggie and rice bowls with beans or a big dollop of hummus on top.
Sj Dc
I love and can love on dal (lentils Indian style) and the endless possibilities with single/mixed lentils and cooking styles
Nate
My go-to has to be chana masala. It’s such a breeze to cook and the blending of flavors cuts through the winter cold oh so well!
Emma {Emma's Little Kitchen}
I’m so excited that this cookbook exists! My fave go to meal is lentil & spinach curry- red lentils, coconut milk, curry powder, and a generous handful of greens. Perfection!
Shannon
Polenta with chickpeas and tomato sauce. Thanks for the chance to win!
Caroline
My go to meatless meal would include anything sweet potato, probably black bean sweet potato burgers, Yum!
Thanks for all the wonderful food inspiration and cute dog pics!
Best / Caroline
Hannah
My go-to meatless recipe is an amazing flan with caramelised sweet potato, black-eye beans, feta cheese and any leftover veggies. NOM! DELICIOUS.
Lauren
I like to make tofu stir fry.
Lauren
my go-to meatless meal is avocado toast. I could eat it every day!
Liz
As a vegetarian, it’s hard to pick one meatless recipe! I guess when I come home after an exhausting day of work and I just want something comforting and simple that won’t take an hour to make, I’ll make these super simple lasagna roll-ups. While the lasagna noodles are boiling, I bake a sweet potato in the microwave, scoop out all the flesh and whip it with ricotta. If there’s time I’ll saute some veggies and once the noodles are done everything gets piled on and rolled up. If I’m feeling fancy and not starving I’ll toss some gouda on top and broil for a minute or two.
★★★★★
Shookie
My go to had always been a taco – there are just so many different amazing combinations you can throw together, and there is just nothing more simple and satisfying. one of the hardest things about going veg has been giving up a lot of my family foods, but tacos, enchiladas, and tamales help me stay connected. Looking forward to passing on your sweet potato black bean tacos and the mushroom fajitas to my own family.
Leslie @ Mindful Dine
I LOVE legumes, soaked to release their brilliance. One of my favorite meatless dishes… sauteed chickpeas with kale!
Kara
Mexican food (or, really, tex-mex) is my comfort go-to! I love to make simple veggie enchiladas with refried black beans (always in stock in my cupboard), any vegetables in the fridge, cheese, and soy chorizo if i have available! I always substitute greek yogurt for sour cream as a topper – healthier and with added protein!
Maggie K.
For a quick vegetarian lunch I love to pack leftover cooked quinoa, black beans, and raw kale in a glass food storage dish and then heat it up with the lid loosely covering it so the kale gets slightly steamed as the whole thing warms. Then I dress it with a simple vinaigrette. Yum!!
Rachel
A sweet potato stuffed with curried chickpeas and a tahini-garlic sauce. Avocado on top!
Jess J
It takes some work but my favorite meat free meal is butternut squash lasagna with fried sage leaves.
karen
My veggie go-to? I big pot of minestrone soup.
Bryn
Quinoa tacos
Millie | Add A Little
This looks amazing Kate! My go to meal is making soups! I’m currently addicted to miso with tons of veggies and potatoes and rice! I’m also loving roasting loads of veg and eating them on a bed of spinach with tahini dressing!
Jade Sheldon-Burnsed
My husband makes an incredible eggplant parmesan. Now I’m craving it!
Rachel
My go to is zucchini “noodles” with high protein pesto or making a sweet potato soup, stew, or chili depending on whats handy.
JENNIFER
Too many to count . . . palek paneer, tempeh reubens, minestrone . . .Would be excited to win the cookbook!! Great blog.
Katherine Thul
My favorite go-to recipe is spicy bean chili.
Annie Halfpenny
Braised white beans with mirepoix & herbs on top of polenta served with a poached egg, so good!
pat
I would love a vegetarian cookbook. My husband is a meat eater, so usually, I fix him a meal then I just eat all the things that aren’t meat. We both do love a quiche, though. So, that is my go to meal. I really enjoy your blog!
Connie
This looks delicious! I sometimes get into a rut with kale (sauteed or smoothied) so being inspired by a new take on it is refreshing. My boyfriend and I eat a lot of veggies and I’d say our go to is rice with pinto beans simmered from dry, topped with fresh avocado slices, loads of cilantro, fresh salsa and some Tapatio sauce. Easy and so delicious!
Rachel Tilly
My favorite meatless meals are portobello mushroom lasagna (everything’s in the portobello cap! So yummy), pasta with green sauce made from spinach, basil, yogurt, Parmesan with oven roasted tomatoes. Love trying new vegetarian recipes!
Jessica @ Floptimism
I’m completely obsessed with this Lentil & Wild Rice loaf (which sounds like such an uninviting name but is actually all kinds of wonderful) that I discovered from Edible Perspective. Paired with some roasted root vegetables, it was all I needed this past fall/winter.
Ashley
My go-to meatless meal is roasted garlicky chickpeas mixed with brown rice and whatever veggies I have on hand. Always delicious!
Rebekah
This sounds do delicious, can’t wait to try it!. Right now we are digging on pesto white beans with mushrooms and roasted tomatoes topped with a fried egg!
Kari
This seems like a great fall dish with the pumpkin seeds and butternut squash.
Amy Z.
My go-to recipe is black bean chili! I add plenty of vegetables and spices.
Mary Beth Albrechtsen
My favs are sweet potato and black bean burritos and three bean chili in the crockpot. I totally get the minimalist lifestyle. We have a rule in our house that whenever you buy something, something of equal or larger size has to go out.
Sophie
When inspiration and ingredients are low, there is always daal. Such a simple yet flavorful delight to be a staple!
Lindsay
I love black bean burgers but this can be a close second!
Nela Holmes
My favorite vegetarian dish is Greek Yogurt Pancakes!
Leah
My go-to recipe is cornmeal-rolled black bean patties with pineapple rice. It’s easy and yummy and (best of all) can be made with ingredients I almost always have one hand. The perfect “oh no it’s dinnertime already and I forgot to go to the grocery store” meal!
Judith
I love to make spaghetti squash! I stuff them with kale and chickpeas for a healthy and hearty meal!
Tricia
Another great recipe!! I always find I need to double to prep time on recipes but that may be bc I love to cook and find it therapeutic. I take my time prepping veggies instead of trying to race a clock. So while it took some time, the efforts were well worth it! This was a crowd pleaser and will definitely be made again.
Oh and my go to meals seem to be anything on your blog! Thank you for one happy belly :)
Kate
Thanks, Tricia! Glad you enjoyed it! This recipe took quite a bit of prep on my part, too. It’s never easy to estimate prep times when I’m photographing ingredients at the same time, but I try my best to make them accurate!
Tricia
I’m probably just abnormally slow! Haha. But as an update I added some cayenne to my leftovers and holy moly it was amazing and really took it over the edge in ways crushed red pepper just can’t. I also skipped the rice topped it with poached eggs for breakfast. YUM!! Another batch is totally on my radar for this weekend :)
Kim
Ah my Go -to meatless recipe is a vegetarian chili – so easy, full of beans so its filling, and DELISH!
PL
There are so many, but I would say a vegetarian Pad Thai would be my favorite meatless meal with firm tofu, bean sprouts, snowpeas, and red bell pepper or any vegetable that you fancy most. Thank you for book drawing.
Aliza N
Love making lentil loaf. It tastes great and lasts for many meals.
Shannon
My easy go to is Greek Salad, with a side of hummus and pita, or spanokipita! Anything that involves feta and olives!
Elizabeth J
Easy whole wheat pizza with hummus base, asparagus/onion/mushroon mix, sprinkle feta. Yumm.
Morgan
Grilled cheese and soup!
Jackie
I too love ATK for their thoroughness and quality so I am excited to hear they developed a vegetarian cookbook! Mmm.
Natalia M.
I love making warm salads with grains such as quinoa or buckwheat, lentils or beans, and roasted veggies, whatever I can find in my fridge. It’s an easy way to use up whatever’s on hand, and makes for such a tasty meal. I also like to add lots of greens and top it all with a light lemon tahini dressing.
Rachel
I just made a squash/chickpea/peanut soup that might just become my new go-to meatless recipe!
Corcoran
My go to meatless recipe for a quick, easy weeknight meal is to take greens i have on hand (kale, arugula, spinach, salad mix… anything!), roast rome root veggies, top the greens with the roasted veggies, cooked lentils and a homemade tahini balsamic vinegar dressing!!
Amy M.
I love making tacos/quesadillas with refried beans and veggies in place of meat!
Christina L
Frittata! I always have eggs around, then I can just toss in any veggies I have lying around and end up with a delicious dinner
Gail
i make a mean veggie enchilada!
Jackie
My go-to meatless recipe is a fried egg or chickpea and avocado sandwich
Michelle
My go-to meal in winter is roasted vegetables and in summer I love zucchini noodles!
LaMesha
My go to meatless meal is pasta salad: tri-colored spiral pasta, kale, garbanzo beans, olives, tomatoes, onions, olive oil and vinegar. My family eats it up everytime. I love America’s Test Kitchen and watch their cooking shows online all the time.
Netty
My go-to meatless meal has become a church family favorite, especially at potlucks. It’s Chickpea Cauliflower Potato Curry with Chili Spiced Mango Brown Basmati Rice. A unique, hearty and flavorful combination. :)
Lorna
Lovely idea. I’d probably sprinkle an extra load of coconut over the top as well. In my opinion, you can never have too much coconut!
★★★★
Kenna
I love to make anything with lentils and/or anything with sweet potatoes and black beans. So yummy!
Gina Guthrie
falafel atop a bed of greens with thahini dressing and fresh tomatoes.
Kristin A.
My go to meatless meal is any kind of grain bowl. Quinoa + roasted veggies + greens + olive oil, salt & pepper, and I’m a happy camper.
India
Trader Joes tofu with some type of grain and veggie. This looks delicious! Welcome home.
Sarah Miller
My vegan freezer staple is a lentil dal soup from a cookbook that I have had for over 15 years. It has cauliflower and zucchini and tomatoes slightly blended to a nice pureed consistency. So delicious.
Shannon O.
My go to meal is a clean-out-the-fridge style veggie hash with a fried egg on top. A few pieces of toast are usually also required!
Brittany
My go-to meatless recipe is either stir-fry with tempeh or tofu OR a big salad with roasted veggies and beans.
★★★★★
Paige
My go to recipe is a vegetation lasagna with spinach. Fun to make and easy to reheat for dinner all week!
★★★★★
Kristina N.
I’m a minimalist when it comes to cooking, though I think this cookbook would be wonderful in helping me branch out. Every Sunday I roast a huge batch of whatever vegetable is in season and on sale, cook up some quinoa or barley and chop up cabbage and broccoli slaw. Mix it all together with some hot sauce and that’s pretty much my go-to lunch every day.
Delila
Your sweet potatoe bowl with green rice is my go to recipe. My boyfriend constantly requests this which is just crazy because first off he hates sweet potatoe and he has always been a meat eater. But he’s transitioning to a vegetarian and he amazes me everyday with his commitment.
Victoria
soup! cauliflower soup, carrot soup, potato leek soup, curry butternut squash soup… anything blended full of veggies, but i generally seem to gravitate towards orange soups haha
Bec
I love anything with sweet potato but definitely a baked stuffed sweet potato is a great go to!
amanda
Thanks to you, I have tomorrow night’s go-to meal! This looks delicious. In general though, my go-to meal is what I just devoured for lunch at work: a bowl of brown or black rice, a steamed melange of whatever’s leftover in the fridge, topped with spicy peanut sauce (or guacamole). Yum yum yum.
Claire Tucker
Sesame-peanut soba noodles with baked tofu and chopped vegetables — a good combo is julienned carrots, bell peppers and cucumber.
Colleen @ Grow Forage Cook Ferment
Coconut lentil curry with cauliflower and homemade naan bread. Can’t be beat!!!
Cassandra
Greens and beans soup is my go-to when I have little food, am very tired, or just need something comforting! This always makes a delicious, satisfying meal, and can usually be made with whatever I have on hand: greens (spinach, kale, chard), beans (chickpeas, kidney beans, cannellini beans), carrots, fresh or canned tomato, aromatics, and vegetable broth. It’s best when served with grated parmesan cheese and seasoned with smoked paprika.
Margot C
I am a great lover of lentils; and not just because I don’t have to remember to soak them! I make a loosely French lentil thing that involves green lentils, shallots, organic canned tomatoes, coconut oil and Herbes de Provence with many variations based on what’s in the fridge from sweet potatoes to eggplant. I cook the shallots in the coconut oil then basically put everything in a crockpot. Simple.
★★★★
Lynne
Peanut Butter Spaghetti – quick and super easy, with no fuss ingredients. :-)
Thanks for the Coconut Curried Kale and Sweet Potato recipe, sounds awesome Kate, pinned and will be done. :-)
Rachel
I have so many! Refrigerator-clearing stir fried rice is definitely a go to. But I also make your sweet potato frittata nearly once a week… such an easy, complete meal in a pinch.
Hillary
I always come back to refried black bean tacos, sometimes open face with an egg!
Veronica
My husband makes the best beer cheese soup. He’s the vegetarian in the house, but I’ve been trying to learn more vegetarian recipes for him. Thanks for all the great recipes Kate!
Monica @ Mocha and Moccasins
My go-to recipe is a veggie stir fry with homemade sauce made with sesame oil and rice vinegar. It’s simple but so filling and satisfying.
Elizabeth
I was vegan for a couple of years and while I’m no longer even vegetarian, my boyfriend and I recently resolved (not for the New Year, just as a result of an afternoon’s conversation) to get back to more mindful, less animal-based dining habits. We just got finished with a big move, so lately it’s been especially meaningful to have some quick, simple meals on hand that still fill us up and pack a nutritional punch strong enough to stand up to all the packing and hauling! I find a big bowl of pasta eternally appealing, either with Marcella Hazan’s butter, onion and tomato sauce or a creamy vodka-style sauce full of greens, peppers, zucchini and asparagus (can’t wait for the first spring asparagus to show up so I can make this version again!). My boyfriend isn’t as enamored of giant bowls of carbs as I am, though, so my other go-to is a cabbage, white bean and potato sauté from Heidi Swanson’s Super Natural Every Day. With a big grating of Parmesan over the top, it’s nearly as conforting and just as delicious as pasta!
Kim
our family’s go-to meatless dinner is stir-fry. Lots of fresh veggies (mushrooms, carrot, peppers, onion, broccoli) mixed with rice and a different sauce each time. Can’t wait for spring to arrive for garden veggies and farmer’s market.
Lisa
Usually a go to is some sort of sweet potato black bean chili or rice bowl BUT… since making your spring pea and asparagus pasta last week I could definitely make that on a regular basis ;)
Jessica Rossi
Can’t wait to try this! My go-to meatless recipe is a variation of shakshuka with chickpeas and whatever greens I have on hand. Simple and delicious!
Jeff Shepherd
Love your presentation! Looks like a great recipe to try out!
Brian
My go to veg recipe is a farro risotto (which I got from ATK). It’s a great weeknight meal that can be tailored to whatever vegetables I have in the house.
Emily A
So excited to try this recipe! I love a declicious, meat-less meal!
My go-to meatless meal is a baked sweat potato topped with an olive oil fried egg, garlic salt, and chalula. It’s so easy after a long day of work, but delicious and the yolk of the egg creates it’s own delicious sauce!
Rena
Eggplant parmesan, or stuffed eggplant is what Im loving lately :)
Carole
My quick go-to is a breakfast bowl– sautéed potatoes, onions, garlic, topped with a fried egg, avocado, and salsa! My go-to when people come over is my black bean& purple potato green chile enchiladas.
Rebecca
This looks delicious! My go-to meal is a pasta “must-go” – basically pasta plus, sautéed veggies, with a fried egg on top. It uses the veggies that are about to go bad – everything “must-go”!
Steve
Just made a lovely Spring Vegetable vegetarian soup based on a CI recipe. Chock full of spring peas, asparagus, leeks, small ed potatoes, and baby spinach, in a veggie broth made from onions, carrots, leeks, celery, fennel, garlic, pepper, salt, parsley and fresh thyme. Yummie!
Shannon
My go-to meatless meal is an omelette, homemade chickpea fritters, or sweet potato black bean chili in the crock pot!
Melissa
Veggie chili! Any variety, but my latest favorite is sweet potato and black bean.
Also, anything with chickpeas. Love chickpeas!!
Jessica
My go-to meatless meal is any variation on Mexican and must contain refried beans and often sautéed onions — mmmmm!
Sam L
My go-to recipe is a seitan stir fry! Seitan, broccoli, and rice. Quick and easy for the work week.
Shelly W
Although my “favorite” recipe changes with the seasons and sunlight, my current obsession is chopped Swiss chard salad with flaked parmsean and lemon dressing plus garlic croutons! Or maybe e the dogs and I just love the croutons. Can’t wait to try your coconut kale dinner. Thanks!
Amanda
There are so many, it’s hard to choose. The 3-ingredient cauliflower soup from Food52 is right up there for me, though. I make it at least weekly.
Heather E.
My go to vegetarian recipe is taco beans and rice. I adore ATK as do my two boys. They would be so excited to get a cookbook from ATK to cook from.