Get ready for a bold and robust flavor experience with this Kale Sweet Potato White Bean Curry recipe. This dish is a hearty blend of nutritious ingredients and aromatic spices, promising a satisfying and wholesome meal. Try it over some rice or serve it with naan!

Curries are one of my favorite dishes to make when I am craving a filling and nourishing meal. For as much flavor as it delivers, the steps are quite simple. This white bean curry with kale and sweet potato takes the idea to a whole new level. It’s a rich and comforting dish that combines the earthy sweetness of sweet potatoes, the protein from cannellini beans, and the nutritional value of kale. If you are a lover of spices then you’ll enjoy this. Not only is this curry a feast for your senses, but it’s also a nourishing guilt-free indulgence, making it the perfect addition to your weekly meal rotation.

Why You’ll Love This Kale Sweet Potato White Bean Curry

1. It’s super nourishing: loaded with vitamins, minerals, and antioxidants from kale, sweet potatoes, and white beans, this curry is a nutrient-packed powerhouse. It’s great for vegetarians and vegans!

2. One pot curry dish: if you’re anything like then you’ll dealing with dishes must not be a favorite thing to do. This curry is made using just one skillet.

3. Balanced and filling: the combination of white beans and sweet potatoes ensures a hearty and satisfying meal that will keep you fueled and satisfied.

4. Easy weeknight dish: with simple ingredients and straightforward steps, this recipe is a breeze to whip up on busy weeknights, making it a go-to for a quick and delicious dinner.

5. It’s freezer-friendly: make a big batch and freeze portions for future meals. It reheats beautifully, maintaining its rich flavors and textures.

Ingredients for Kale Sweet Potato White Bean Curry

• White beans (Cannellini): creamy and tender, cannellini beans add a satisfying texture and a protein boost to the curry.

• Sweet potatoes: the sweet and earthy flavor of sweet potatoes balances the dish, providing a hearty and wholesome base.

• Kale: packed with nutrients, kale adds a pop of color, a dose of nourishing goodness, and a delightful texture to the curry.

• White onion: onions contribute savory depth and aroma to the dish.

• Garlic powder: use this for a convenient and consistent garlic flavor, it makes for an easy addition.

• Diced tomatoes: tomatoes add a juicy and slightly tangy element, enhancing the overall taste of the curry.

• Cumin powder: warm and earthy cumin powder complements the sweetness of the potatoes and adds depth to the spice profile. It’s okay to ground up some cumin seeds as an alternative.

• Curry powder and garam masala: they bring warmth and complexity to the dish.

• Smoked paprika: adding a smoky and slightly spicy kick, smoked paprika elevates the flavor profile.

• Turmeric powder: it’s known for its vibrant color, turmeric adds depth and a warm hue to the dish.

• Vegetable stock cube: if you don’t have access to this, use a low sodium-vegetable stock.

• Red pepper flakes: adjust the heat level with chili flakes, adding a touch of spiciness to suit your taste.

• Salt and black pepper: Essential for seasoning, salt, and pepper balance the curry flavors.

• Olive oil: needed to saute the onion and activate the spices.

• Cooked rice or naan: choose your favorite base to soak up the delicious curry.

Ingredient substitutions

• You can use your preferred cooking oils like coconut oil, vegetable oil, or ghee.

• If cannellini beans aren’t available, chickpeas or kidney beans are excellent alternatives. Though it’ll be a slightly different dish.

• Use freshly chopped or canned tomatoes. If you don’t have either, use two tablespoons of tomato paste.

• Mix up the veggies based on what’s in season or what you have on hand. Bell peppers, spinach, or even butternut squash would work well.

Step-by-Step Instructions

1. Preparation: gather all your ingredients and chop the tomatoes, sweet potatoes, kale, and onions.

2. Sauté: in a large Dutch oven or skillet, heat olive oil over medium heat. Sauté onions until translucent.

3. Add spices: add garlic powder, cumin powder, garam masala, curry powder, smoked paprika, turmeric powder, and chili flakes. Cook for a minute until fragrant.

4. Add vegetables: add chopped tomatoes and diced sweet potatoes to the skillet, stirring to coat them in the spice mixture.

5. Stock and beans: dissolve one stock cube in 2 cups water. Pour that in along with drained cannellini beans. Season with salt and pepper. Mix well.

6. Simmer: bring the curry to a simmer on high heat, then reduce the heat to medium-low. Cover and let it cook until the sweet potatoes are tender approximately 10 minutes of cooking. Add chopped kale and cover for another 5 minutes.

7. Adjust seasoning: taste and adjust the seasoning if needed. Add more salt, pepper, or spice according to your preference.

8. Serve: once the sweet potatoes are fork-tender, your curry is ready to serve. Spoon it over cooked rice or with warm naan.

Extra Recipe Tips

Be mindful not to overcook the sweet potatoes. They should be tender but not mushy to maintain a lovely texture.

Taste the curry before serving and adjust the spice levels. If you like it spicier, add more chili flakes or a pinch of cayenne pepper.

How to serve this white bean curry

This white bean curry is incredibly versatile when it comes to serving. Here are a few options to consider:

• Over rice: serve the curry over a bed of fluffy white rice or brown rice. The rice will soak up the flavorful sauce. Add fresh cilantro to garnish.

• With naan: enjoy the curry with warm, pillowy naan bread for a comforting and satisfying meal.

• Quinoa or cauliflower rice: for a lighter option, try serving the curry over quinoa or cauliflower rice.

• On its own: If you’re looking for a low-carb option, this curry is delicious on its own, allowing the flavors to shine as a whole meal.

Recipe Variations and Customization

Feel free to customize this white bean curry to suit your taste:

• Extra veggies: toss in your favorite vegetables like bell peppers, zucchini, or spinach to add more color and nutrition.

• Creamy consistency: for a tropical flair, substitute canned coconut milk for diced tomatoes for a creamy and luscious curry.

• More herbs: fresh herbs like coriander, cilantro, or parsley make a fantastic finishing touch. Sprinkle them over the curry just before serving.

How to Store and Reheat Kale Sweet Potato White Bean Curry

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it in a pot on the stove over medium heat or the microwave until heated through. If the curry thickens upon refrigeration, you can add a splash of vegetable broth or water while reheating to reach your desired consistency. You can also freeze this for 1 – 2 months.

FAQs

This Kale Sweet Potato White Bean Curry is a testament to the use of wholesome ingredients to create a nourishing and very flavorful dish. Enjoy!