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.
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
medium sweet potatoes, peeled and cubed (optional)
1 1/2 tablespoons
13 1/2-ounce can light coconut milk
kale, roughly chopped
white kidney beans, drained and rinsed
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.
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.
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!