Meatless Monday Recipe: Kale, White Bean & Sweet Potato Korma

Happy Meatless Monday and happy February!

Today I wanted to share another recipe from my intern Alexandra’s plant based nutrition and recipe website (and one of her absolute favorite meals): Kale, White Bean & Sweet Potato Korma. Her curry is not only packed with warming and nourishing spices and  vegetables, but belly filling protein and fiber to leave you feeling satisfied. This simple 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 love to serve mine over quinoa or brown basmati rice with thick sliced avocado on top for additional protein. Leftovers are even better the second day (Meatless Tuesday) and also freeze and defrost easily.

Vegan Kale, White Bean & Sweet Potato Korma

Photo from: inmybowl.com

Kale, White Bean & Sweet Potato Korma
From: www.inmybowl.com
Makes 6 Servings

Ingredients:

  • 1 tablespoon coconut or olive oil
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 1 teaspoon fresh ginger, minced
  • 2 medium sweet potatoes, cubed
  • 4 ounces tomato sauce
  • 1.5 tablespoons curry powder
  • 13.5 ounces/ 1 can light coconut milk
  • 2 cups kale, roughly chopped
  • 15 ounces/ 1 can white kidney beans, drained and rinsed

Directions:

  • Heat oil in a large Dutch oven or heavy saucepan over medium-high heat until shimmering.
  • Add the onion and cook, stirring frequently, for 4-6 minutes, or until soft and translucent (don’t let it catch).
  • 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. Enjoy!

Nutritional Information per serving:

Calories: 193
Fat: 6.8 g
Saturated Fat: 3.1 g
Cholesterol: 0 mg
Sodium: 371 mg
Carbohydrate: 27.4 g
Fiber: 6.2 g
Sugar: 7.1 g
Protein: 6.3 g
Calcium: 100.9 mg

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3 Responses

  1. Should it be 1 can of coconut milk? And coconut oil instead of olive oil?

    • Hi Jess,

      Thanks for catching my type-o! I have made an edit. It is 1 can of coconut milk and either coconut or olive oil (coconut is preferred, but olive oil would be fine as well).

      • Thanks! I’m making this tonight. Sounds delish!

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