Sweet Potato and Kale Curry

Updated: May 20

Total Prep and Cooking Time: 30 minutes

Equipment Needed: Hob and blender

Freezable: Yes

Serves: 2

Heat: Medium

I made this curry for my first ever Hangry Cooking Club on Instagram Live and it was an absolute hit. I have had so many compliments on this curry because it is super tasty but so easy to make! If you're looking for a weeknight meal that can also double up as a dinner party masterpiece - this vegan curry recipe is what you need! You can also use this recipe to cook a range of other types of curries, just swap out the sweet potato and kale and in ingredients like chickpeas, spinach and green beans - the world is your oyster (vegan oyster of course).


For Curry:

1 x 400ml can of coconut milk (low-fat or full-fat)

2 medium/small sweet potatoes or 1 large

2 handfuls of kale

50ml of water

For Curry Paste:

1/2 tbsp of tomato puree

1 salad or plum tomato

2 tbsp of vegetable/rapeseed/sunflower oil

1 medium red onion

1/2 a large red chilli (you can add in more if you like spice)

2 garlic clove

1 tsp of grated ginger

1 tbsp of curry powder

1 tsp of cumin

Juice from a 1/4 lemon

1 tsp of salt

1/2 tsp of pepper

To Serve (optional):



Naan bread


Fresh coriander


1. Firstly, peel your sweet potato and then cut it into tiny cubes, the smaller you can cut them, the quicker it will cook. Then add to a pan with your coconut milk and water, then place on the hob on a high heat. Once the coconut milk begins to boil, reduce to a medium to low heat so that the curry lightly simmers.

2. While your sweet potato is cooking in the coconut milk, we'll begin making the curry paste. Peel you onion and then add into a blender along with all the other ingredients. If you're not keen on spice, make sure you remove the seeds from the chilli before blending. Blend all the ingredients together until smooth.

3. Once your curry paste is nice and smooth, add the the pan with your sweet potato and stir well. Cook for around 20 minutes or until your sweet potato is nice and soft. When there is just 10 minutes to go, add in your kale and stir well. If the sauce becomes very thick, add a tiny bit of water to loosen it up slightly (if you're having rice, now is a great time to cook it).

4. Serve and enjoy!

If you made this, I would love to hear from you! Comment below or get in touch on Instagram.

Here at Defying Hangry, we make delicious and easy vegan recipes that take no longer than 30 minutes to cook. All our meals contain a range of nutritious and easily accessible ingredients - to make even the busiest of mealtimes easy, healthy and quick. As well as vegan recipes, we also share a range of vegan gluten-free recipes and vegan nut-free recipes.