Sweet Potato and Kale Curry with Vanilla Bean

  • 2 pounds of sweet potato
  • 1 medium onion
  • 3 cloves garlic
  • 1/2 tsp cumin
  • 1/4 tsp ground cardamom
  • 1/8 tsp ground cloves
  • 1/2 tsp ground coriander
  • 1/4 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 tsp red chili flakes
  • 3 TB vegetable oil or ghee
  • 1 14 oz can coconut milk
  • 1 vanilla bean
  • 1 cup water
  • 1/2 lb kale (4 packed cups), trimmed, washed and torn into small pieces
  • 1/4 cup raisins
  • 1/4 cup salted peanuts, for garnish
  • shredded coconut, for garnish

Try this new spin on curry with the addition of vanilla bean seeds for a deeper, richer flavor.

Peel sweet and cut into one inch chunks.  Coarsely chop onion and garlic. Combine the dried spices in a small dish.  Slit vanilla bean pod vertically and scrape out seeds using a small spoon. (Reserve pod for another use.)  Heat oil or ghee in a large pot.  When bubbly, add onion, garlic and the combined dried spices. Stir continuously over medium-low heat until onion and garlic are softened.  Add sweet potato chunks to pot and toss well to coat with spices. Cook for 1-2 minutes and then add coconut milk, water and vanilla bean seeds.  Bring to a boil, cover, turn down heat and cook for about 15 minutes. Add kale leaves to pot.  Stir, cover and continue to cook until all vegetables are cooked through but still hold their shape. Serve over basmati rice garnished with peanuts, raisins and coconut flakes with plain yogurt and chutney on the side.

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