Kale, white bean & sweet potato korma

Posted in on February 26, 2015


1 tablespoon coconut oil
1 brown onion, diced
3 cloves garlic, minced
2cm ginger, peeled and minced
2 medium sweet potatoes, peeled and cubed
120grams of a additive free, real tomato sauce
2 tablespoons curry powder
1 can of coconut milk
2 cups kale, roughly chopped
400grams borlotti beans ( either from a can, rinsed or made fresh)

1. Heat coconut oil in a large saucepan over medium-high heat until it melts.

2. Add the onion and cook, stirring, for 5 minutes, or until soft. Stir in the garlic and ginger then continue stirring for about 1 minute. Mix in the sweet potatoes, tomato sauce, and curry powder and continue stirring for 10 minutes.

3. Add the coconut milk, kale ( it gets smaller as you cook it), 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.

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Welcome to The Compassionate Road. I am a wife, mother, yogi and Naturopath and have a huge passion for animal rights. I am sharing here some of my insights into nutrition, wellness and animal welfare, with the hope of inspiring mindful choices and creating positive change. Enjoy:)

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