This vibrant, fragrant dish makes me happy. Its colors and flavors of make me think of lovely Nepal and of colorful Northern India, which I imagine to be one of the most lively places in the world. The tantalizing smell of onion, ginger, and garlic cooking in coconut oil will make your kitchen feel like this:
Korma is derived from the Urdu word ḳormā, or “braise.” Even though there’s no meat in this dish, you braise the sweet potatoes by cooking them with curry powder, onion, and a bit of tomato sauce before simmering them in coconut milk with kale and white beans. You can serve this korma with rice if you like or serve as a side dish. I found that it really holds up on it’s own; I dolloped mine with some plain Greek yogurt for a hearty meal. स्वादिष्ट (delicious)!
- 1 tbsp coconut oil
- 2 sweet potatoes, peeled and cubed
- 1 yellow onion, diced
- 3-4 cloves garlic, minced
- 1-2 tsp minced fresh ginger
- 4 oz tomato sauce (half of a small can)
- 1 can light coconut milk
- 1 tbsp curry powder (see note below)
- 2 large handfuls chopped kale
- 1 can cannelini beans, rinsed and drained
- 1 tsp salt
In a large stockpot, heat coconut oil over medium. Add the onion and saute until it’s translucent, about 5 minutes. Add the garlic and ginger and saute another minute.
Add the sweet potatoes, curry powder, and tomato sauce. NOTE: if you don’t like curry powder (and many people don’t), omit it for Pete’s sake. Add paprika or brown sugar and pepper or red curry paste, or nothing or anything you like in its place. But if you do like curry powder, add it now. Continue to cook the sweet potatoes over medium for about ten minutes, until they begin to soften a bit.
Add the coconut milk, kale, and white beans. Bring the korma to a boil, cover, reduce heat to medium-low, and simmer for 20 minutes.