Meals with Midge: Sweet Potato and White Bean Korma

photo by MJ Harford This recipe can be prepared with local, fresh produce.

A big part of successful college eating is preparation. Finding meals that can be cooked one time, portioned and stored for the week establishes a healthy store of weekday meals, eliminating the desperate late night pizza or skipping a meal. This meal can be prepared from start to finish in under 45 minutes and can be frozen in meal sizes for individual reheating. The base of this dish are the sweet potatoes and the white beans, which provide the much-needed nutritional strength to make this a filling meal. To round it out, adding extra kale and broccoli or green beans is a great low carb option or rice for a higher carb option.



2 tablespoons olive or coconut oil

1 large yellow onion, diced

3 garlic cloves, minced

1 shallot, minced

1 inch piece of ginger, peeled and diced

4 oz canned tomato sauce (not pasta sauce)

2 sweet potatoes, peeled & cubed

1 can coconut milk

1 can white beans (cannellini beans)

2 teaspoons curry powder

1 teaspoon turmeric

1 teaspoon salt/pepper

1 cup kale, chopped



Heat a large skillet or sauce pan with the oil on medium heat, add the onion and cook until translucent.

Add in the garlic, shallot and ginger cooking until fragrant.

Add in the tomato sauce, potatoes and spices stir well and cook for about 10 minutes until the potatoes begin to tenderize.

Add in the coconut milk, white beans and kale. Stir well, bring to a simmer then turn heat down to medium and cook for about 20 minutes until the potatoes are soft.


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