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  • Serves 6 (7.3 cups)
Vegan Kale and White Bean Korma

Ingredients

  • 2 cups kale, roughly chopped 2 cups kale, roughly chopped
  • 15 ounces white kidney beans, drained and rinsed 15 ounces white kidney beans, drained and rinsed
  • One 13 1/2-ounce can light coconut milk One 13 1/2-ounce can light coconut milk
  • 1 yellow onion, diced 1 yellow onion, diced
  • 4 ounces tomato sauce 4 ounces tomato sauce
  • 4 cloves garlic, minced 4 cloves garlic, minced
  • 1 1/2 tablespoon curry powder 1 1/2 tablespoon curry powder
  • 1 tablespoon olive oil 1 tablespoon olive oil
  • 1 teaspoon minced ginger 1 teaspoon minced ginger

Optional

  • 2 medium sweet potatoes, peeled and cubed (optional) 2 medium sweet potatoes, peeled and cubed (optional)

Nutritional values
Per serving (10oz)

% Daily Values*
  • Total fat 18.5g 24%
  • Saturated fat 13.2g 66%
  • Protein 11.7g 23%
  • Salt 324.9mg 14%
  • Total carbs 49.9g 18%
  • Fiber, total dietary 12.4g 44%
* Percent daily value are based on a 2,000 calorie diet.
Read full directions on food52.com
Vegan Kale and White Bean Korma on food52.com
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