Sweetpotato: Sweetpotatoes in Curried Coconut Sauce over Kale

Preparation info

  • Serves


    as a main dish
    • Difficulty


Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

  • About

Sweetpotatoes make a fine vegetarian main dish, especially complemented by bitter greens. Serve this spicy orange dish with cracked wheat, millet, or quinoa for a complete meal. Pale-fleshed sweets look drab here, so stick with the bright-fleshed varieties. If the dish is made ahead, you may need to thin the sauce, which thickens as it stands.


  • pounds orange-fleshed sweetpotatoes
  • 1 or 2 tender celery stalks
  • 1 or 2 small fresh green chillis
  • cups water
  • ¾ teaspoon kosher salt
  • ½ tablespoon curry powder (preferably hot Madras-style)
  • 1 tablespoon minced or coarse-grated ginger
  • 1 garlic clove, minced
  • ¼ to ¾ cup coconut milk
  • 1 pound small, tender curly kale
  • Lime wedges


    1. Peel sweetpotatoes and cut into ¾-inch dice. Chop enough celery to make ½ cup. Stem chilli, seed, devein (or not, to taste) and mince.
    2. Combine chilli, water, salt, curry, ginger, and garlic in a pot and bring to a boil. Add sweets and celery and simmer, covered, until tender, about 15 minutes. Uncover and simmer to thicken sauce somewhat, about 5 minutes. Add ¼ cup coconut milk and cook at a bare simmer about 5 minutes to blend flavors. Taste and add more coconut milk to taste.
    3. Meanwhile, strip off and discard kale stems. Thin-slice leaves. Set on a steamer rack over boiling water. Cover and cook until tender, 5 to 10 minutes.
    4. Arrange kale on a serving plate and spoon the sweetpotatoes over. Serve hot, garnished with lime.