Davis' Sweet Potato & Kale Curry with Coconut Rice

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A fragrant, plant-based curry featuring creamy sweet potatoes and nutrient-packed kale, served over fragrant coconut rice — inspired by the fourth most common surname. This indian-inspired vegetarian (vegan) ready in about 50 minutes pairs medium sweet potatoes, kale, (13.5 oz) coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium sweet potatoes
• 2 cups kale
• 1 can (13.5 oz) coconut milk
• 2 tbsp curry powder
• 1 cup brown rice
• 1 tbsp coconut oil
• 1 tbsp ginger
• 2 cloves garlic
• 1 lime
• 1/2 tsp salt

Instructions

1. Step 1: Cook brown rice according to package directions, then stir in 1/4 cup coconut milk and cook for 2 minutes to infuse flavor. Keep warm.
2. Step 2: Peel and dice sweet potatoes into 1/2-inch cubes. Heat coconut oil in a large pot over medium heat. Add grated ginger and minced garlic, sautéing for 1 minute until fragrant but not browned.
3. Step 3: Add curry powder to the pot and stir for 30 seconds to toast, then add sweet potatoes, coconut milk, and 1/2 cup water. Bring to a gentle simmer, cover, and cook for 15 minutes until sweet potatoes are tender.
4. Step 4: Stir in kale and salt, cooking uncovered for 5 minutes until kale wilts and becomes tender. Squeeze lime juice over the curry, then serve hot over coconut rice.