Sweet Potato and Kale Masala Casserole

This spicy vegetable casserole makes a nice light meal or hearty side dish. Mouth-watering masala adds a unique twist to this Paleo casserole recipe that’s chock full of heart healthy fats, plenty of fiber, and an abundance of antioxidants from the rich spices. Like it extra hot? Go ahead and add some extra pepper, or if you like to hang out on the other end of the spice spectrum, feel free to completely omit the serrano pepper to tone down the heat. Your favorite curry powder blend can also be used instead of the spice mixture if you prefer, and will still taste totally amazing in this flavorful casserole recipe.

Sweet Potato and Kale Masala Casserole
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Sweet Potato and Kale Masala Casserole

Servings 4

Total Time: 60 minutes

Cook Time: 1 hours

Nutrition Information

calories 461

carbohydrate 43g

protein 6.3g

fat 32.8g

saturated fat 28.4g

sodium 296mg

potassium 1532mg

fiber 9.4g

sugar 11.4g



  • 2 tablespoon(s) coconut oil
  • 1 medium onion(s) diced
  • 1 medium serrano pepper(s) seeded and minced
  • 2 medium garlic clove(s) minced
  • 1 teaspoon(s) ginger, ground
  • 1 teaspoon(s) cinnamon
  • 1 teaspoon(s) cumin
  • 1/2 teaspoon(s) coriander
  • 1/2 teaspoon(s) turmeric
  • 1/2 teaspoon(s) sea salt
  • 1/2 teaspoon(s) black pepper
  • 2 cup(s) tomato puree
  • 1 can(s) coconut milk, full fat (403 mL)
  • 1/2 cup(s) cilantro, fresh chopped
  • 1 medium lime(s) juiced


  • 2 medium sweet potato(es) sliced thinly on a mandolin
  • 1 bunch(es) kale stemmed, torn into bite-sized pieces
  • 1/4 cup(s) pepitas, toasted
  • 1/4 cup(s) coconut flakes
  • 2 tablespoon(s) cilantro, fresh chopped
  • 1/8 teaspoon(s) sea salt to taste
  • 1/8 teaspoon(s) black pepper to taste


  1. Preheat oven to 375 degrees F.
  2. First, make the sauce. Heat the coconut oil in a deep skillet. Add the onion and peppers, and cook until soft. Add the garlic, ginger, and all of the seasonings and cook for about a minute, until fragrant, stirring as you cook. Add the tomato puree and coconut milk, and bring to a simmer. Simmer for about 10 minutes and add the lime juice and cilantro. Turn off heat.
  3. To make the casserole, lightly brush a casserole dish or ovenproof skillet with coconut oil. Layer the sliced sweet potatoes and kale until gone, seasoning lightly with salt and pepper between each layer. Evenly pour the masala sauce over the vegetables and cover the dish with foil.
  4. Bake for 40 minutes and remove from oven. Let cool slightly before uncovering. Sprinkle with the pepitas, coconut flakes, and cilantro. Slice into quarters and serve.