Vegan Kale and White Bean Korma

By • December 30, 2013 • 27 Comments



Author Notes: This creamy vegetable-, protein-, and fiber-packed recipe only requires about 10 minutes of active cooking time and will simmer to perfection without tying you to the kitchen. Feel free to add any seasonal vegetables you have laying around -- don’t feel constrained by the listed ingredients!

This recipe should make more than enough curry for 6 hungry eaters. I serve mine over quinoa or brown basmati rice with thickly sliced avocado on top.

Nutritional Information [per 1 cup serving]
193 Calories, 27 grams Carbohydrates, 6.8 grams fat, 6.3 grams protein, 6.2 grams fiber, 7.1 grams sugar
Alexandra Dawson

Food52 Review: This dish is everything you want it to be: hearty, warming, flavorful, and healthy without feeling too virtuous. It was also just saucy enough that all of the spices soaked into the rice we served it with -- one of the best reasons to make curry in the first place. We added a few pinches of red pepper flakes for heat; if you're a fan of spice, we suggest you do the same.A&M

Serves 6

  • 1 tablespoon olive oil or coconut oil
  • 1 yellow onion, diced
  • 4 cloves garlic, minced
  • 1 teaspoon minced ginger
  • 2 medium sweet potatoes, peeled and cubed (optional)
  • 4 ounces tomato sauce
  • 1 1/2 tablespoon curry powder
  • One 13 1/2-ounce can light coconut milk
  • 2 cups kale, roughly chopped
  • 15 ounces white kidney beans, drained and rinsed
  1. Heat oil in a large Dutch oven or heavy saucepan over medium-high heat until shimmering. Add the onion and cook, stirring frequently, for 4 to 6 minutes, or until soft and translucent.
  2. Stir in the garlic and ginger, then continue stirring until fragrant, about 1 minute. Stir in the sweet potatoes, tomato sauce, and curry powder and continue stirring for 10 minutes or until the potatoes begin to soften.
  3. Add the coconut milk, kale, and beans to the pot. Reduce the heat to low, cover, and simmer for 20 minutes, or until the potatoes are soft and completely cooked through (if using). Enjoy!
From Our Friends
powered by ZergNet

Comments (27) Questions (0)

Default-small
Default-small
Default-small

4 months ago bodhi marpa franzoni

alexandra, i just subscribed to your blog after following your link to the hot pink monkey recipe! very excited to try that and the pbee and banana and probably a bunch more...!
i was hoping you could answer a question for me:
i am allergic to coconut but i love indian curries and they all seem to include coconut milk! do you think i could substitute almond milk or even cream??? any suggestion would be very much appreciated. i would really love to try your korma!

Allison_day_clean_wellness_copy

4 months ago Allison Day

Printing this! Can't wait to give it a go. Looks like my kind of meal.

L1000551

4 months ago Alexandra Dawson

Can't wait to hear what you think!! This is definitely one of my favorites

L1000551

5 months ago Alexandra Dawson

Hi Susan! I am not sure beets will go with this recipe, the sweet potato is so soft and sweet that it really makes the dish. You could try adding them in addition to the sweet potato, but I can't guarantee it will be delicious (but definitely worth a shot!) If you're looking for a fun beet recipe, I have a smoothie I am obsessed with I call the Hot Pink Monkey, feel free to check it out: http://inmybowl.com/2014...

Default-small

5 months ago Taylor JT

holy bejesus so delicious... just made all my roommates wildly and intensely jealous with this little number... I added some red lentils into the mix and it turned out wonderfully!

L1000551

5 months ago Alexandra Dawson

Taylor- I am so glad you loved it!! I have a bunch of recipes up at inmybowl.com if you're looking for more delicious dinner inspiration

Default-small

5 months ago Sarah

Looks delicious! I'd like to make this, but I've been staying away from beans. (I just had a baby and beans seem to upset his stomach quite a bit.) Can you recommend a substitution? Thanks!

L1000551

5 months ago Alexandra Dawson

Sarah, hi! You could definitely try adding an equal amount of cooked lentils, chickpeas, brown rice, or quinoa as a substitution. Keep me posted on how it turns out! x

Default-small

5 months ago Sarah

Thanks, I'll try it!

Default-small

5 months ago Sarah

Another question. If I go with chickpeas they'll be from a can. The can is 15 oz, but you meant 15 oz of the ingredient itself, right? I'm going to drain and rinse them, so I'll need to use more than one can and measure out 15 oz. Thanks!

L1000551

5 months ago Alexandra Dawson

To clarify: you'll need the contents of only one 15 oz can!

Default-small

5 months ago Sarah

A hah! Glad I asked. :)

Default-small

5 months ago Leonor

Simply delicious and so simple. But I used a whole big ( normal) coconut milk can instead of of a small one, I think a small one is not enough. You have to be very carefull not to let it dry. Excellent !!!

Default-small

5 months ago Ceege

Alexandra, I just checked out inmybowl.com. Oh yummy. I have already printed out Broccoli & Spinach Soup AND Chickpea & Cauliflower curry recipes. As soon as I gather up the ingredients from local store, I plan on giving these a try.

L1000551

5 months ago Alexandra Dawson

Amazing! Feel free to comment there and let me know what you think!! If you take any pictures I'd LOVE if you shared them to our fb page: facebook.com/inmybowl. xx

Default-small

5 months ago Ceege

Alexandra
Made this tonight for dinner. I did cut the recipe in half as there is only "me". What a delight. I did sub the soy milk with the raw cashews as you suggested. The only other thing I did was cut back some on the curry powder as I do not like a real strong curry taste. I served it over brown/wild rice and it was delightful. I will be making this quite often. Thanks for a wonderful recipe.

L1000551

5 months ago Alexandra Dawson

Ceege, I am SO glad the cashews ended up working out for you and that you liked the recipes. I have quite a few more over at inmybowl.com if you're looking for other curries and stews. I completely know what you mean- we are a house of 2, but what I do is freeze leftovers and reheat them at my convenience- the perk of big-batch cooking!

Default-small

5 months ago Orionmar

I served this over toasted quinoa, and honestly, I thought it could use a pinch or two of salt. That said, the next day cold out of the fridge it was delicious!

Default-small

5 months ago Lisa

Thanks Alexandra

Default-small

5 months ago Ceege

Hi Alexandra. Boy you are fast and I appreciate the quick response. Thanks for the answer and I will definitely try your idea of blending the soy milk and raw cashews. I have both on hand. I plan on making this ASAP and serving it over brown & wild rice. Thanks again.......

Default-small

5 months ago Ceege

Alexandra, Due to health issues, I cannot use the coconut milk. Would it be possible to sub with soy milk? I am eating vegetarian food, but cannot have dairy products. Thanks for any input on this problem. I plan on saving this recipe until I hear from you.

L1000551

5 months ago Alexandra Dawson

Hi Ceege, you could definitely substitute a soy milk, however it the korma won't be nearly as rich as with the coconut milk. I would suggest blending the soy (or other non-dairy) milk with about a handful of raw cashews to make a creamier alternative.

Photo_107

5 months ago Ellen S

Which type of curry powder is recommended for korma?

L1000551

5 months ago Alexandra Dawson

Hi Ellen,
I just use a basic "curry powder" spice. Do you have one you typically use or recommend?

Default-small

5 months ago Lisa

The ingredients say olive oil, but the instructions say coconut oil. Is it supposed to be 1 tablespoon coconut oil?

L1000551

5 months ago Alexandra Dawson

Lisa, I am so sorry for the confusion. Either coconut OR olive oil would be perfect int he recipe. I'll be sure to edit to prevent further confusion!