Kale, Sweet Potato, and Chick Pea Curry

From all-creatures.org
Vegan - Vegetarian Recipe Book

How Mary and Frank and Friends Eat

"We are dedicated to cruelty free living through a vegetarian - vegan lifestyle."   "Let no animal die that we may live!"

| Home Page | Recipes Table of Contents |

Kale, Sweet Potato, and Chick Pea Curry


4 -5 lbs. Kale
3 lbs. Onions
2 lbs. Carrots
3 lbs. Sweet Potatoes
4 cups Chick Peas, cooked or canned
1 cup Raisins
1 - 28-oz. can Tomatoes, crushed
2 - 6-oz. cans Tomato Paste
2 tbsp. Cumin, ground
2 tbsp. Paprika
2 tbsp. Turmeric
1 tbsp. Cinnamon, ground
3 cups Basmati Rice (brown) cooked in 6 cups Water
(To enlarge the photo of the kale, sweet potato, and chick pea curry, click on the photo or link)


This recipe will serve about 12 adults as a main meal, and is great for leftovers (so you don't have to cook every day) and for something different at covered dish suppers.  If you want a smaller quantity, cut the recipe in half.

We prepare this recipe in a large soup pot on the stovetop.

Place 2 cups of water in a large soup pot on the stove, add the crushed tomatoes and the seasoning, and heat the contents to boiling on medium heat; then reduce the heat to simmer.

While the water and tomatoes are heating, wash and clean the kale; chop or shred in a food processor or cut into bite-sized pieces with a knife, place in the pot, and mix well.  The kale should wilt down so that none is left above the liquid level.  Cover and let simmer, mixing about every 10 minutes.

Wash and peel the carrots and onions. Dice the onions and slice the carrots with a knife or in a food processor.  Add to the soup pot and mix well.  If the contents cannot be pushed down into the liquid, add a little more water, cover, and continue to simmer and mix as above.

Wash and peel the sweet potatoes and cut into small cubes.  Add to the pot, mix thoroughly, cover and continue to simmer.  Mix as above.

While the curry is simmering, place the water in the rice pot on the stovetop and bring to a boil.  When the water begins to boil, add the brown basmati rice, cover, reduce the heat to simmer, and cook until all the water is absorbed into the rice.  Then turn off the heat.

While the rice is cooking, add the chick peas, raisins, and tomato paste to the curry pot, cover and continue the simmering and mixing process as above.

When the sweet potatoes are tender, turn off the heat.

Serve the kale/sweet potato curry over a bed of basmati rice and enjoy.

Ingredients Information


Chick Peas or Garbanzos, Canned

Cinnamon, ground

Cumin, ground


Onions, Yellow


Potatoes, Sweet

Raisins, Thompson Seedless

Rice, Brown Basmati

Tomatoes, Crushed

Tomato Paste

Turmeric, ground
It makes everything taste better!

Utensils and Equipment Information

Food Processor


Measuring Cups, Dry

Measuring Cup, Liquid

Measuring Spoons

Peeler, Vegetable

Pot, Glass

Pot, Large Stainless Steel

Spoon, Large Mixing
A Loving Cook:
She or he makes everything taste better!