Cold days call for curry. Although this spicy flavorful blend originated in the hot climate of India, and for some of us it is a staple year round, there is something particularly satisfying about the warming blend of spices on a crisp afternoon when the sunlight is clear and distant.

Traditional Ayurvedic curry does not involve onions and garlic, but we enjoy using them as a base for our version. Season with some salt and a favorite curry blend (or make your own in no time with the help of a spice grinder or mortar and pestle). The tomato sauce deepens the flavor and coconut milk provides a rich creaminess that smooths and helps thicken the sauce.

The rest of the ingredients are interchangeable—swap out chickpeas for white beans, broccoli for kale, carrots instead of sweet potatoes—you get the picture.

This is the perfect hearty meal for a family that takes minimal preparation and can last for a few days. Also want to know a secret? Every time I’ve made this dish or some version of it in one of my classes, kids keep asking for seconds. Even the most skeptical eaters are won over by the golden color and magical flavor of the curry.

KALE & WHITE BEAN KORMA

Serves 8

1 tablespoon olive oil or coconut oil

1 yellow onion, diced

4 cloves garlic, minced

1 teaspoon minced ginger

2 medium sweet potatoes, peeled and cubed (optional)

4 ounces tomato sauce

1 ½ tablespoons curry powder**

1 13.5 ounce can light coconut milk

2 cups kale, roughly chopped

15 ounces white kidney beans, drained and rinsed

 

Heat oil in a large Dutch oven or heavy saucepan over medium-high heat until shimmering. Add the onion and cook, stirring frequently, for 4 to 6 minutes, or until soft and translucent.

Stir in the garlic and ginger, then continue stirring until fragrant, about 1 minute. Stir in the sweet potatoes, tomato sauce, and curry powder and continue stirring for 10 minutes or until the potatoes begin to soften.

Add the coconut milk, kale, 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 (if using). Enjoy!

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