Vegan Kale and White Bean Korma

By • December 30, 2013 38 Comments

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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.The Editors

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 tablespoons 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!
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Comments (38) Questions (0)

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about 1 month ago Laura chasman

I made this dish and loved it. However, what if I used whole coconut milk instead of reduced would the taste be even better? Or is whole coconut milk too rich ?

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5 months ago Sharon

Made this for a crowd of 18 last night as a vegetarian entree to pair with a Mediterranean chicken recipe I also made. They went together really well and this dish was a hit! I tripled the recipe and did add a little salt and pepper at the end. It was great! Will definitely remake this one.

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5 months ago Carolesue

I made this tonight, changing only to yellow curry paste (2 tbsp) in lieu of the curry powder (it was all I had). I served it over red quinoa. It was amazing! Some might want to back off some on using 2 tbsp curry paste as it was spicy, but the good kind of spicy (that makes my nose run). I will definitely make this again.

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6 months ago Kate McGinnis

This recipe was absolutely delicious! I used regular coconut milk since that is what i had on hand. yummmmmmmyyyyyyyyy! Cant wait to make this again. Also great with a drizzle of Sriracha on top!

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9 months ago Araceli

I have dark red kidney beans as well as great northern beans, would either of those make a decent substitution for the white kidney beans? I've never heard of those.

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5 months ago Josie Marsh

White kidney beans are also known as cannellini beans.

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10 months ago Wendy Spiro

Thanks Lela this helps immensely!

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10 months ago Wendy Spiro

Hi Alexandra - I live in South Africa and have a question about one of the ingredients. By tomato sauce do you mean a passata-type Italian tomato sauce? (In South Africa we refer to ketchup as tomato sauce and I just want to make sure I don't use the incorrect ingredient.)

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10 months ago Lela Anderson

Wendy, in the US, tomato sauce refers to the Italian style sauce. It's essentially puréed tomatoes with minimal spices (possibly a little bit of garlic, salt and sugar). Hope this helps!

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11 months ago Heather

This is so simple and so perfect. I've been making complicated (and tasty)Indian dishes lately, but ironically, I think this awesome little dish is what I'm going to make again (second time in 3 or so weeks). It's so well balanced; it would be pretty sweet without the kale and beans, but they put it in the zone. I put toasted cashews on top and enjoyed it without rice. Thank you for this recipe. It's nice to find an easy favorite.

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11 months ago Alexandra Dawson

Heather, I am so flattered you had that experience!! x

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over 1 year 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!

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over 1 year ago Allison Day

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

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over 1 year ago Alexandra Dawson

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

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over 1 year 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...

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over 1 year 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!

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over 1 year 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

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over 1 year 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!

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over 1 year 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

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over 1 year ago Sarah

Thanks, I'll try it!

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over 1 year 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!

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over 1 year ago Alexandra Dawson

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

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over 1 year ago Sarah

A hah! Glad I asked. :)

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over 1 year 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 !!!

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over 1 year 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.

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over 1 year 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

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over 1 year 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.

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over 1 year 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!

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over 1 year 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!

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over 1 year ago Lisa

Thanks Alexandra

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over 1 year 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.......

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over 1 year 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.

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over 1 year 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.