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Sweet Potato & Kale Curry


  • 3 tbsp olive oil
  • 1 onion, chopped
  • 900g sweet potato, peeled and chopped into 5cm cubes
  • 1 red pepper, chopped
  • 5 garlic cloves, pressed or minced
  • 2 tsp fresh ginger
  • 1 tsp curry powder
  • 2 large bunches of kale, stemmed and chopped
  • 235ml vegetable stock
  • 1 can full fat coconut milk
  • 1 tbsp lime juice
  • Salt and pepper, to taste
  • Crushed chillies, to taste
  • Basmati rice, avocado, lime and coriander, to serve


  1. Warm 2 tbsp of oil in a Cooking Bowl over a hot Kadai, then add the onion and cook until softened.
  2. Add sweet potato and cover with the Cookware Lid, stirring occasionally.
  3. Cook until the sweet potato is bright orange, about 5 minutes, and transfer the mixture to a bowl for now.
  4. Now add the rest of the oil to the Cooking Bowl and throw in the garlic, ginger, curry powder - cook until fragrant, about 30 seconds.
  5. Add half of the kale and stir until it begins to wilt, about 1 minute. Stir in the remaining kale, pepper, stock, 3/4 of the coconut milk and 1/2 tsp of salt.
  6. Cover with the Cookware Lid and cook until the kale has wilted, about 15 minutes.
  7. Pour in the sweet potato and onion, cover and continue to cook until sweet potato is tender, 10-20 minutes.
  8. Once it is tender uncover the Bowl and stir occasionally until most of the liquid has evaporated and sauce thickened.
  9. Remove the Cooking Bowl from the Kadai and place in it's stand - stir in the remaining coconut milk and lime juice.
  10. Season with salt, pepper and chilli flakes to taste.
  11. Serve with basmati rice, sliced avocado, coriander and a lime wedge.
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