Coconut Curried Kale & Sweet Potato

by Cookie and Kate
Coconut Curried Kale & Sweet Potato


·3 tablespoons extra-virgin olive oil, divided
·1 onion, chopped
·2 pounds sweet potato, peeled and chopped into ½-inch cubes
·5 garlic cloves, pressed or minced
·2 teaspoons grated fresh ginger
·1 teaspoon curry powder
·2 large bunches of kale (about 2 pounds), stemmed and chopped
·1 cup vegetable broth
·1 (14-ounce) can full-fat coconut milk
·1 tablespoon lime juice
·⅓ cup pepitas, toasted
·Salt, to taste
·Ground black pepper, to taste
·Red pepper flakes, to taste (optional)


Heat 2 tablespoons olive oil in a Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until softened, about 5 minutes. Add sweet potato, cover and cook for about 5 minutes. Then, transfer to a bowl. Add 1 tablespoon olive oil to the pot and increase heat to medium-high. Add garlic, ginger and curry powder and cook for about 30 seconds, or until fragrant. Add half the kale and stir until it begins to wilt. Stir in remaining greens, vegetable broth, ½ teaspoon salt, and all but ½ cup coconut milk. Cover, reduce heat to medium low, and cook, stirring occasionally, until kale is wilted, about 12-15 minutes. Pour in sweet potato mix, cover and continue to cook until kale and sweet potato is tender, 10-20 minutes. Once tender, uncover and increase heat to medium-high. Cook, stirring occasionally, until most of the liquid has evaporated and sauce has thickened, 2-5 minutes. Remove from heat and stir in the remaining coconut milk. Add the lime juice and season with salt, pepper and red pepper flakes, to taste. Divide some cooked brown rice into bowls, then top with kale mixture and a generous sprinkle of toasted pepitas before serving. Enjoy!

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