The Musette: Kale and white bean korma

This creamy vegetable, protein and fibre-packed recipe only requires about 10 minutes of active cooking time and will simmer to perfection without tying you to the stove. Feel free to add any seasonal vegetables you have lying around — don’t feel constrained by my list of ingredients! This dish is everything you want it to be: hearty, warming, flavourful and healthy without feeling too virtuous. Serve over plain boiled rice, cauliflower rice, quinoa or with a flat bread and some Indian pickles or chutneys.

Ingredients (serves 6)

  • 1 tbsp coconut oil
  • 1 medium yellow onion, diced
  • 4 fat cloves garlic, minced
  • 1 thumb-sized piece of ginger, minced
  • 500g (1lb) sweet potato/butternut squash/carrot, peeled and cubed
  • 4 tbsp tomato paste
  • 1 1/2 tbsp curry powder
  • 400g (14 oz) coconut milk
  • 2 handfuls (2 cups) kale/spinach/chard, roughly chopped
  • 425g )15 oz) cooked white beans/chickpeas, drained and rinsed
  • I red chilli pepper (optional)


1.Heat oil in a heavy saucepan over medium-high heat until shimmering. Add the onion, chilli pepper and cook, stirring frequently, for 10 – 15 minutes, or until the onions are soft and translucent.

2. Stir in the garlic and ginger, then continue stirring until fragrant, about 1 minute. Add the sweet potatoes, tomato paste and curry powder and continue stirring for 10 minutes or until the potatoes begin to soften. You may need to add a spot of water if the ingredients start to stick.

3. Add the coconut milk, kale and beans to the pan.  Reduce the heat to low, cover and simmer for 20 minutes, or until the potatoes are soft and completely cooked through.

4. Enjoy or leave in the fridge overnight for the flavours to mingle and re-heat the following day. Dress with a dollop of plant-based yoghurt and coriander.


10 Comments on “The Musette: Kale and white bean korma

  1. I’m so glad you chose this recipe, Sheree. I sent the link to my daughter for my vegetarian granddaughter. Thank you.

    Liked by 1 person

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