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potato curry with coconut milk and kale

Potato Curry with Kale

Ella Dereza
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.
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Prep Time 10 minutes
Cook Time 25 minutes
Course Dinner, Lunch, Main Course
Cuisine American, Indian
Servings 6 portions

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

  1. Serve with rice and coconut yogurt. For those who like spiciness serve it with my Special Hot Sauce Adjika.
  2. 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. 
Keyword curry, gluten-free, meat-free, plant-based, quick, vegan, vegetarian
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