KALE & SWEET POTATO CURRY

Updated: Sep 26, 2019



Cooking should be simple, both for taste and for digestive ease. There should be an enjoyment in preparing your food, for the very reason that it is easy and quick, highlighting a few beautiful ingredients.

This curry is precisely that. From start to finish it takes no longer than 30 minutes to prepare and it makes a fabulous weeknight dinner or a nourishing lunch.

It is a better suited Vata/Pitta pacifying recipe, so Kaphas need to add minimal coconut cream, if any, it make the curry more dry in nature. I use this quick little go-to after a long day at work or upon arrival home from travelling to pacify a sensitive gut, soothe the nervous system and nourish all internal systems.

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WHAT YOU WILL NEED


  • 1-2 tablespoons ghee (clarified butter)

  • 1 brown or red onion finely sliced

  • 2 cm piece fresh ginger with skin left on and grated

  • 1 teaspoon coriander powder

  • 1 teaspoon cumin seeds

  • 1 teaspoon turmeric powder

  • 1 teaspoon Garam Marsala

  • A good pinch of ground Himalayan pink rock salt and cracked black pepper

  • A fresh, organic bunch of kale

  • 2 medium sized sweet potatoes peeled and chopped

  • 1 cup pre-cooked pulse of choice – chickpeas, lentils, mung beans all work really well.

  • 400-500 ml of organic coconut cream



METHOD

Get a large, deep sided frying pan and put on medium heat.

Put in the ghee and spices and gently stir until spices begin to become aromatic (1-2 minutes).

Add the onion and ginger and sauté until the onion begins to become translucent and soft.

Place the sweet potato in the pan and stir a couple of minutes, coating it in the oil and spices.

Put the chopped kale into the mix and stir a little, the pan will start to get very full now, but no stress – kale shrinks significantly when cooked. Turn the stove on low, cover the curry with a lid for a few minutes. Take the lid off occasionally over 5 minutes or so and stir the mix until kale begins to shrink and become cooked.


Turn the stove back up to a medium heat and now add pulses and coconut cream. Add a dash of water and stir well. Season well with the salt and pepper.

Cook for another 5 minutes or so until vegetables are well cooked and the curry is combined to a consistency you desire. Serve immediately with some freshly cooked basmati rice.

Enjoy!



With love and light,

Tamika x

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