Sweet Potato, Kale and Peanut Curry

Sweet Potato, Kale and Peanut Curry | The Mother Cooker

Sweet potato are in season now, so what a great idea to include them within the kale recipes. I’ve always adored them, packed to the rafters with vitamins too. Something I am focusing on in winter, when we need them the most. This recipe is based off my butternut squash and chickpea curry, but with a few changes. A lot of you loved that recipe, so I am hoping that you enjoy this one also. The creaminess the peanut butter offers is simply divine and the nutty undertones are just delicious. High in valuable nutrition– peanut butter has potassium as well as protein which lower the risk of high blood pressure, stroke and heart disease. It also contains fibre for your bowel health, healthy fats, magnesium to fortify your bones and muscles, Vitamin E and antioxidants.

This recipe is completely vegan, something I am trying to create more of for you. Delicious, filling and filled with good fats. What more could you want from a curry? It’s ready to eat within half an hour too, perfect for a mid week meal. Kale is packed with nutrients, and the sweet potato counts towards one of your five a day. Meaning this is a bowl of pure goodness for a cold wintery evening. Catch up with the rest of the kale recipes here, and my absolute favourite here.

Sweet Potato, kale and peanut curry

Serves: 2
Prep time: 10 mins
Cook time: 25-30 mins
Total time: 35-45 mins

  • 2 medium sized sweet potatoes, peeled and cubed
  • 1 brown onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 2 handfuls of kale, torn
  • 3 tbsp peanut butter
  • 3 tsp medium curry powder, 2 tsp garam masala, 1 tsp salt, 1 tsp chilli flakes
  • 1 400g tin chopped tomatoes
  • 1 400g coconut milk (full fat)
  • 125ml water
  • Juice of half a lime
  • 100g unseasoned peanuts, dry roasted (for topping)
  • Coriander (for topping)
  1. Chop and peel sweet potato, onion and garlic. Add to a large pan with 2 tbsp oil.
  2. Heat on medium for around three mins, then add spices. Mix to coat and cook until onion begins to soften.
  3. Add coconut milk, tomatoes and water. Bring to the boil and then simmer for 20 minutes or until potatoes are soft.
  4. Remove from the heat and stir in peanut butter, lime juice and kale immediately. The heat of the curry will wilt the kale just enough.
  5. Serve with dry toasted peanuts and coriander.

Sweet Potato, Kale and Peanut Curry | The Mother Cooker