Mama & Mini – my famous sweet potato, kale & black bean vegan curry

Just take a moment to open your mind to the possibility that this vegan curry could be the very curry that your meat loving husband actually requests on a regular basis.  The possibility that this could the dish that makes your baby say ‘Mmm’ for the very first time and with every, single bite.  Well, for me, this is it.

It is absolutely packed with goodness and flavour but definitely not a spicy one so it is a completely suitable way to introduce your little one to new flavours and to stuff them full of vitamins at the same time.  It is super easy to make and freezes really well too.  I give you…


Ingredients (Serves 4 + 2 mini portions*)

olive oil
1kg sweet potato, cut into big chunks

2 tsp cumin seeds
2 large onions, sliced
2 tsp mustard seeds
2 tsp ginger paste (or fresh grated)
1 tbsp garam masala
2 cinnamon sticks (I use the big barky ‘Chinese’ ones)
2 cans chopped tomatoes
1 or 2 cans full fat coconut milk
1 can black beans (drained and rinsed)
200g chopped curly kale
1/2 tsp extra hot chilli powder
salt to taste

Coat the sweet potato in a generous dribble of olive oil and the cumin seeds and roast for 50 mins at 22oC.  You can do this ahead of time if you like.

Heat 2 tbsp olive oil in a large heavy based saucepan and add the mustard seeds.  As soon as they begin to pop, add the onions and cook over a low to medium heat for roughly fifteen minutes until softened and nicely browned.  It is important not to rush ahead here because those gorgeous caramelised onions really add to the final flavour.  Add ginger, garam masala, cinnamon sticks and roasted sweet potato and stir gently for one minute before adding the chopped tomatoes, black beans and coconut milk (I like my curry creamier so I add one whole can plus one can of the cream with the watery bit discarded – I usually save it for a breakfast smoothie).  Mix until combined before adding the kale on top and clamping a lid on.  If your pot is big enough to allow you could certainly stir it all through at this stage but I have been unsuccessful in doing so without a cooker top disaster so I let the kale cook down this way for ten minutes before I even attempt to mix it all together.  Simmer gently for half an hour and if you make it ahead of time all the better because the flavours really come to life.

Because I am also making portions for my mini I remove his servings from the pot before I add the chilli powder and salt but, if you are catering for adults only, you could certainly add them along with the other spices near the beginning.

Remove the cinnamon sticks and serve with fluffy rice and any bread you like.


I have been feeding Hunter this curry since he was about eight months old but use your own judgement for under 12 months and do what you feel is right.  I wanted him to be used to lots of different flavours and therefore introduced mild spices early on and he loves them.  For babies blend the curry until smooth, for toddlers simply roughly blend or mash and serve with rice.

Enjoy, do let me know if you try it and if you share on instagram please tag #ThankfifiFood so I can have a nosey.x


andalucia bowl – Habitat
roman bowl – Habitat
wooden board – TK Maxx
rug – vintage


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