Kale & potato curry
Discover a hearty and nutritious Kale & Potato Curry recipe that's perfect for a wholesome meal. Made with tender potatoes, fresh kale, aromatic garlic, and a blend of vibrant spices, this dish is simmered to perfection in coconut oil. Ideal for those craving a flavorful vegetarian option, it's easy to prepare and packed with vitamins and minerals. Enjoy a delightful harmony of textures and tastes with every bite.
- 04 Apr 2024
- Cook time 25 min
- Prep time 5 min
- 4 Servings
- 10 Ingredients
Kale & Potato Curry is a nutritious and flavorful dish that combines the hearty texture of potatoes with the unique taste of kale. With the fragrant spices of coriander, turmeric, and cumin, this curry offers a deliciously aromatic experience that's perfect for both weeknight dinners and special occasions.
Ingredients:
Instructions:
- Peel and dice the potatoes into bite-sized pieces.
- Finely chop the onion.
- Mince the garlic cloves.
- Rinse the kale and remove the tough stems, then roughly chop the leaves.
- Place a large pot of water on the stove and bring to a boil.
- Add the diced potatoes and cook for about 10-12 minutes, or until they are tender but not falling apart.
- Drain the potatoes and set them aside.
- In a large pan, heat 4 teaspoons of coconut oil over medium heat until melted and hot.
- Add the chopped onion and sauté for about 5 minutes, or until they turn translucent.
- Add the minced garlic and sauté for another 1-2 minutes, stirring constantly to prevent burning.
- Stir in 1 teaspoon of turmeric powder, 1 teaspoon of ground cumin, and 1/2 teaspoon of red pepper.
- Cook the spices for about 1-2 minutes to release their flavors, stirring continuously to avoid sticking.
- Add the cooked potatoes to the pan and stir gently to coat them with the spice mixture.
- Add the chopped kale and 1 teaspoon of salt.
- Cook, stirring occasionally, for about 5-7 minutes, until the kale is wilted and everything is well combined.
- Once the kale has softened and the flavors have melded together, remove the pan from heat.
- Sprinkle 1 teaspoon of coriander leaves over the curry and give it a final stir.
- Serve the kale & potato curry warm. It pairs well with rice, naan, or as a standalone dish.
Tips:
- Dice the potatoes into evenly-sized cubes to ensure they cook through evenly.
- If you prefer a creamier texture, consider adding a splash of coconut milk towards the end of cooking.
- Use fresh kale for the best texture and flavor, ensuring you remove the tough stems before cooking.
- Adjust the red pepper to your taste preference if you want a milder or spicier curry.
- For a deeper flavor, allow the spices to cook for an additional minute before adding the potatoes and kale.
This Kale & Potato Curry is not only healthy but also brimming with bold flavors. The blend of spices along with the tender potatoes and fresh kale create a delightful harmony in each bite. Serve it with rice or naan for a complete, satisfying meal that will impress your family and friends.
| Nutrition Facts | |
|---|---|
| Serving Size | 260 grams |
| Energy | |
| Calories 220kcal | 9% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 40g | 11% |
| Fiber 6g | 17% |
| Sugar 3.54g | 4% |
| Fat | |
| Fat 6g | 6% |
| Saturated 3.88g | 13% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 110ug | 12% |
| Choline 27mg | 5% |
| Vitamin B1 0.22mg | 18% |
| Vitamin B2 0.22mg | 17% |
| Vitamin B3 2.57mg | 16% |
| Vitamin B6 0.69mg | 41% |
| Vitamin B9 60ug | 15% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 80mg | 87% |
| Vitamin E 0.43mg | 3% |
| Vitamin K 170ug | 140% |
| Minerals | |
| Calcium, Ca 150mg | 11% |
| Copper, Cu 0.26mg | 0% |
| Iron, Fe 3.12mg | 28% |
| Magnesium, Mg 66mg | 15% |
| Phosphorus, P 150mg | 12% |
| Potassium, K 1020mg | 30% |
| Selenium, Se 1.51ug | 3% |
| Sodium, Na 620mg | 41% |
| Zinc, Zn 0.88mg | 8% |
| Water | |
| Water 210g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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