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Vegan red curry

Sweet Potato and Kale Red Curry

Sweet and spicy Thai red curry with sweet potatoes and kale

Course Main Course
Cuisine Thai
Keyword Red curry, Vegan Thai Curry
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings


  • 1 cup brown rice
  • 1 teaspoon coconut oil
  • 1 shallot minced
  • 1 clove garlic minced
  • 1 teaspoon minced fresh ginger
  • tablespoons red curry paste
  • 2 sweet potatoes peeled and cubed
  • 1 14- ounce can light coconut milk
  • 2 cups non-dairy milk
  • 1 tablespoon maple syrup
  • 1 red bell pepper cut into strips
  • 2 teaspoons tamari
  • cups chopped kale
  • 1 lime juiced
  • 1/2  cup roasted peanuts chopped
  • 1/4 cup toasted coconut flakes optional


  1. Cook rice according to package instructions.

  2. Over medium heat, warm coconut oil in a large pot or dutch oven. Once hot, add shallot and sauté until translucent and soft, about 2 minutes. Add garlic and ginger and sauté until fragrant, about 30 seconds.

  3. Add red curry paste, sweet potato, and 1 tablespoons coconut milk stir, and cook for 2 minutes.

  4. Add remaining coconut milk, non-dairy milk, and maple syrup. Bring to a simmer over medium heat. Do not bring to a boil or coconut milk will separate.

  5. Cook, covered, until sweet potatoes are tender, about 15 minutes, stirring occasionally.

  6. Add bell pepper, tamari, kale and lime juice, simmer until kale is tender, about 3 minutes. Adjust seasoning to taste- lime juice to cut spice, maple syrup for sweetness and tamari for salt.
  7. Serve over rice and top with peanuts and coconut flakes.