Vegan Kale And White Bean Korma

• 1 tablespoon olive oil or coconut oil
• 1 yellow onion, diced
• 4 cloves garlic, minced
• 1 teaspoon minced ginger
• 2 medium sweet potatoes, peeled and cubed (optional)
• 4 ounces tomato sauce
• 1 1/2 tablespoons curry powder
• 1 13 1/2-ounce can light coconut milk
• 2 cups kale, roughly chopped
• 15 ounces white kidney beans, drained and rinsed

1. Heat oil in a large Dutch oven or heavy saucepan over medium-high heat until shimmering. Add the onion and cook, stirring frequently, for 4 to 6 minutes, or until soft and translucent.
2. Stir in the garlic and ginger, then continue stirring until fragrant, about 1 minute.rnStir in the sweet potatoes, tomato sauce, and curry powder and continue stirring for 10 minutes or until the potatoes begin to soften.
3. Add the coconut milk, kale, and beans to the pot. Reduce the heat to low, cover, and simmer for 20 minutes, or until the potatoes are soft and completely cooked through (if using). Enjoy!

olive oil, yellow onion, garlic, ginger, sweet potatoes, tomato sauce, curry powder, light coconut milk, kale, kidney beans

Taken from food52.com/recipes/25591-vegan-kale-and-white-bean-korma (may not work)