Coconut Curry: Sweet Potatoes, Kale & Chick Peas

This Coconut Curry with Sweet Potato, Chickpeas & Kale is a modern wellness recipe inspired by Ayurvedic principles of digestion, balance, and seasonal eating. While not a traditional Ayurvedic dish, it combines grounding vegetables, plant-based protein, bitter greens, and warming spices in a way that supports balanced, wholesome eating.

Sweet potatoes are rich in fibre, beta-carotene, vitamin C, and slow-releasing carbohydrates that support steady energy, digestion, and immune health. In Ayurveda, they are generally Vata-reducing due to their sweet, grounding qualities.

Chickpeas provide plant-based protein, fibre, iron, and complex carbohydrates that support satiety, gut health, and balanced energy. Ayurvedically, they are generally Kapha-reducing and can increase Vata if not prepared well, which is why warming spices and proper cooking are important.

Kale brings bitterness, minerals, antioxidants, and chlorophyll, helping support digestive clarity and overall vitality. It is generally Kapha- and Pitta-reducing, though any seasonal greens can be substituted depending on preference, availability, or digestive needs.

Combined with coconut milk and warming spices, this recipe creates a meal that feels comforting, satisfying, and supportive without becoming overly heavy. There are many varieties of this dish and you can exchange the greens, the spices and the herbs. For example if there is no fresh coriander available use methi leaves which come dried and this makes it quite a different dish. All are delicous though, this is fairly fool proof and hard to mess up.

If you are following the ayurvedic advice to avoid canned foods and would like to make your own coconut milk, you can do this either from a fresh coconut or from soaked desicated coconut, you would need a blender in this case. Similarily, you can soak the chick peas and cook them in a pressure cooker rather than buying the canned. These options make the recipe even healthier.

Print Recipe

Coconut Curry: Sweet Potatoes, Kale & Chick Peas

Author: Sonja Breuer Recipe Keys: M Meals

Ingredients

Servings

Larder Ingredients

• 1 can chickpeas, drained and rinsed

• 1 onion diced

• 1 tbsp coconut oil or olive oil

• 3 garlic cloves, minced

• 1 tsp turmeric powder

• 1 tsp cumin powder

• 1 Pinch of chilli flakes, powder or fresh (optional)

• ¹⁄₂ tsp coriander powder

• 1 can coconut milk

• 1 tsp of Sea salt and black pepper to taste

Fresh Ingredients

• 2 medium sweet potatoes, peeled and cubed

• 2 cups kale, roughly chopped

• 1 tbsp fresh ginger, grated

• ¹⁄₂ lime juice of
• 1 handful Fresh coriander or methi to serve

Instructions

1. Heat the oil in a large pan over medium heat. Stir in the curry powder, turmeric, cumin, coriander, and chilli flakes. Cook gently for around 1 minute until fragrant, taking care not to burn the spices, as this can happen quickly.

2. Add the onion and garlic and cook until softened. Add a drop of water it needed to stop the spices overheating.
   
3. Add the sweet potato and stir well to coat in the spices. Add the chickpeas.
4. Pour in the coconut milk along with ½ cup water. Simmer for 15–20 minutes until the sweet potato begins to soften. Add the fresh ginger.
   
5. Blanch the kale, by droppint it in hot water hot water, just so that is wilts this helps to reduce oxalates. Then add the kale to the pot.
6. Continue cooking for a further 5–7 minutes until the kale wilts and the curry thickens slightly.
7. Finish with lime juice, sea salt, and black pepper to taste.