Curry during the cold winter and spring months is game-changing comfort food. But let’s be real – curry anytime is delicious. There’s something so cozy and comforting about the spice profile that always makes me feel rooted and at peace, no matter where I am. I first made this sweet potato curry with kale and peas for our good friends/superheroes who have toddler triplets. Even with three wee ones running around, they’re still two of the most grounded people we know, so it felt good to honor them with a meal that embodies their spirit. Here’s hoping you’ll find as much nourishment and joy in it as we all did.
I’ve never heard of sweet potato curry. Can you put sweet potato in curry?
Yes, yes, my friends, you absolutely can. Sweet potato in curry is a natural vegetable and spice pairing. The sweet potato brings an element of sweetness and earthiness to balance curry’s aromatic warmth and spiciness. Peas add a great texture pop and an additional bit of natural sweetness with the kale bringing salty and savory greens to the mix. Put it all together and the contrast of colors is pretty dang beautiful too.
How do I make sweet potato curry?
Mark another win in curry’s recipe book, folks. This is a one-pot meal, which means you won’t need to dirty up a million dishes to make this deliciousness. Cook the base elements (ginger, garlic, shallot or onion) for a few minutes, add the curry paste and sweet potato, plus the coconut milk and other ingredients. Bring to a light simmer, toss in the peas, and cook for about 10 minutes. Add the kale and cashews, cook for a few more minutes until kale is tender, and you’re done. Serve over rice or with naan.
In the mood for other hearty and comforting dishes with natural warmth? Check out this easy chana masala, moroccan chickpea stew, vegan palak paneer, and black bean bowl with fried plantains and mango salsa. If you make this vegan sweet potato curry, rate it below, leave a comment, and tag #plantandvine on instagram so I can see that deliciousness.
Sweet potato curry and wine pairings
The key to pairing wines with curries is respecting the curry’s natural warmth and spiciness. Avoid overpowering it with a super tannic red, but try to pick something aromatic enough to stand up to the flavor complexity of the dish. Sound complicated? Here are some perfect picks for a delicious wine pairing:
- Riesling: a dry bottle of Riesling can hold its own against a creamy, spicy curry dish with its high acidity, while also layering in nectarine, pineapple, honeycrisp apple, and apricot flavors.
- Suggested Regions: Alsace, France
- Rosé: if you’re looking for an easy wine pairing trick, when it doubt, go with rosé. It’s fruity and light enough to not battle with any strong flavor profiles, while also providing acidity and fruitiness to provide contrast to the dish. For this creamy curry, try a rosé with a little more body, like a Tempranillo-based bottle from Spain.
- Suggested Regions: Navarra or Rioja, Spain
- Pinot Gris: lime, green apple, lemon, pear, nectarine, white peach, and honeysuckle flavors and aromas, with crisp and refreshing medium high acidity. Similar to Riesling but a little less aromatic.
- Suggested Regions: Alsace, France
Want to learn more about wine pairing techniques? Check out my wine pairing guide and guide to vegan wine for more ideas. Or, if you’ve got a bottle of wine and want to figure out if you should decant it, check out my wine decanting guide.
Sweet Potato Curry with Kale and Peas
Hearty sweet potato curry with kale, peas, and cashews. Comforting and cozy meal that’s perfect any time of year.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Indian, Vegan, Healthy
- Method: Stove
- Cuisine: Indian, Vegan, Healthy
- 1 1/2 tablespoon grape seed oil (or other neutral oil)
- 2 medium shallots or 1/2 yellow onion, minced
- 2 1/2 tablespoons fresh ginger, peeled and minced
- 6 cloves garlic, minced
- 1 medium jalapeño, stem and seeds removed, thinly sliced
- 3 tablespoons red curry paste
- 1 large sweet potato or yam, cubed (I left the skin on)
- 2 14-ounce cans light coconut milk (sub full fat for extra creamy texture, or half light and half full fat)
- 1-2 tablespoons maple syrup (plus more to taste)
- 2 teaspoons ground turmeric
- Sea salt to taste
- 1 cup frozen green peas
- 4-8 cups chopped kale (depending on how many greens you prefer)
- 1/2 cup roasted cashews
- 1 medium lemon, juiced
- Rice, naan, fresh basil, and lemon wedges for serving (optional)
Heat a large pot over medium heat. Once hot, add grape seed oil, shallot or onion, ginger, garlic, and jalapeño. Sauté for 2-3 minutes, stirring frequently.
Add red curry paste and sweet potato, stir, and cook for 2 minutes more.
Add coconut milk, maple syrup, turmeric, and a hearty pinch of salt and stir. Bring to a low simmer over medium heat. Once simmering, add peas and reduce heat to maintain gentle simmer. The goal is a low simmer, not a boil.
Simmer for 10 minutes, stirring occasionally. You want the potatoes to be tender. As you’re cooking, taste and adjust the flavor as needed. You can add maple syrup for sweetness, sea salt for saltiness, and turmeric or curry paste for a more intense curry flavor.
Once the curry is seasoned and the potatoes are softened, add kale, cashews, and lemon juice, and cover. Simmer for 3 minutes more over medium-low heat.
Serve over rice or naan, and drizzle additional fresh squeezed lemon juice before serving.
*Recipe is a guide. Adapt as desired. Inspired by Minimalist Baker’s curry recipe.
Keywords: sweet potato curry, vegan curry, vegan Indian curry