Kale & potato curry
Kale & Potato Curry combines tender potatoes and nutrient-rich kale with aromatic spices like cumin and turmeric. This dish offers a warming, flavorful experience suitable for any occasion.
Cook time 25 min
Prep time 5 min
Ingredients:
2 potatoes4 tsp coconut oil
1 onion
4 garlic cloves
1 tsp coriander leaves
1 tsp turmeric powder
1 tsp ground cumin
1/2 tsp red pepper (spice)
2.50 cups kale
1 tsp salt
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.
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.
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.
Kale & potato curry FAQ:
Store leftover Kale & Potato Curry in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for up to 2-3 months. To reheat, thaw overnight in the fridge and then heat on the stove or in the microwave until warmed through.
To adjust the heat, you can increase or decrease the amount of red pepper used. If you want it milder, consider omitting the red pepper or using a pinch instead. For more heat, add extra red pepper or incorporate fresh chili peppers.
A large skillet or sauté pan, around 10-12 inches in diameter, is recommended. This will allow enough space to sauté the aromatics and combine the ingredients without overcrowding the pan.
Yes, you can substitute kale with other leafy greens like spinach, Swiss chard, or collard greens. Just keep in mind that cooking times may vary slightly depending on the green used.
Potatoes are done when they are tender but not falling apart. You can check by piercing them with a fork; they should easily break apart but still hold their shape.
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.
Nutrition per serving
4 ServingsCalories 220kcal
Protein 6g
Carbohydrates 40g
Fiber 6g
Sugar 3.54g
Fat 6g
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