This Potato Curry with Kale is cooked relatively quickly. It is bright, rich, and warming. Complete and nutritious meal. And it should be appreciated by lovers of oriental spices and coconut milk.
I usually cook curry when I have no idea what to cook 🙂 Because it is so easy! Basically, I just take a few cans (e.g. beans, chickpeas, and coconut milk), look for some leafy greens in my fridge (such as spinach or kale) or green peas in the freezer, add some spices, and dinner is served.
Cooking Tips & Substitutions
- You can make the Curry less/more spicy by choosing the amount of spices to your taste. Add more ginger and ground turmeric for a more intense flavor. Or omit some spices, and replace them with your favorite ones.
- Choose high-fat or low-fat canned coconut milk. Just make sure there are no preservatives.
- Also, you can cook the curry with chicken. Add pieces of chicken breast in Step 3, and use half of the chickpeas or omit them completely.
Serving Suggestions for Potato Curry
- Serve the curry with basmati rice or naan bread.
- Put one lemon/lime wedge on the side and sprinkle with some fresh coriander.
- As I have said, you can add even more spiciness to the dish. Serve it with my Special Hot Sauce Adjika.
More Recipes for Healthy Dinner:
Sweet Potato Curry with Marinated Tofu
Pumpkin Stew with Kidney Beans
Potato Curry with Kale
This Potato Curry with Kale is cooked relatively quickly. It is bright, rich, and warming. Complete and nutritious meal. And it should be appreciated by lovers of oriental spices and coconut milk.
Equipment
- 1 soup pot
Ingredients
- 1 big white onion 2 cups half rings
- 1/2 tsp fresh grated ginger add 1 tsp for more intense flavor
- 3 cloves of garlic
- 2 cups cooked chickpeas
- 2-3 Tbsp avocado oil or olive oil
- 1 tsp ground turmeric add 2 tsp for more intense flavor
- 1/2 Tbsp sweet paprika
- 1/2 tsp ground coriander seeds add 1 tsp for more intense flavor
- 1 tsp cumin seeds
- 2,2 lb potatoes 1 kg
- 1 stock cube optional
- 1 cup coconut milk 250 ml
- 4-5 cups of hot water
- 4 cups fresh shredded kale
- Fresh coriander to serve
- 1 lemon for garnish
- Salt & pepper to taste
Instructions
- Cut the onion into thin rings. Peel and grate the ginger. Finely chop or press the garlic. Rinse the chickpeas under cold running water and drain well.
- Heat the oil in a large pan. Add the chopped onion and fry gently for 5 minutes over medium heat. Add the ginger, turmeric, paprika, ground coriander seeds, cumin seeds, and chickpeas to the pan and fry for a further 5 minutes. Add the garlic at the last minute.
- Meanwhile, peel the potatoes and cut them into pieces of approx. 3 x 3 cm.
- Add the coconut milk, potatoes, 3 сups of water, and stock cube (if using) and bring to a boil. Cook for about 15 minutes on medium heat until the potatoes are tender. Use a ladle to slightly crush some of the chickpeas: this will bind the curry well. Stir frequently and reduce slightly to a thick, smooth curry. Add the kale for the last 5-8 minutes and 2 additional cups of water and cook. (Depends on how tender you like the kale. Ido not cook shredded kale for more than 8-10 minutes). You can add more water, as the curry will become thick in the fridge.
- Serve with fresh coriander and lemon juice.
Notes
- Serve with rice and coconut yogurt. For those who like spiciness serve it with my Special Hot Sauce Adjika.
- If you want to make it with chicken, in Step 3 add 10 oz (300 g) pieces of chicken breast. And use half of the chickpeas or omit completely.
Tried this recipe?Let us know how it was!