Gently spiced Potato and Kale Curry is just one of the most comforting of comfort food dishes. It’s a super simple 9-ingredient, 30-minute recipe. What are you waiting for?!
What Is So Special About Kale Curry?
Frankly, anything with potatoes in it gets my vote but there is more to this recipe than those buttery carbs.
However, kale is the star here, it adds texture, holds the flavours and that colour is just divine!
I love spinach in a curry but kale really is next-level greenery.
This recipe is fabulous because:
- It is one of the most straightforward recipes to make. It doesn’t scream for attention and it doesn’t require any fancy ingredients.
- It is cheap and nutritious but utterly delicious.
- While it is fabulous on its own, it is no prima donna and can happily be served as a side dish with a selection of curries and chutneys for a fine feast.
- Kale is robust, flavourful and delightfully crinkly. All those crinkles hold the curry sauce beautifully!
- You can use cavolo nero (black) kale as I have or curly kale – both are delicious.
- I could eat it (and do) straight from the pan. My family are lucky there is any left to serve up to them!
A Few Tips For Cooking Kale Curry
- Begin with potatoes. New potatoes work best here. Waxy and up for absorbing flavours without falling apart, simply chop them into bite-sized pieces and boil them for 10-15 minutes until they are only just tender.
- While the potatoes are cooking, make the curry base. Fry the chopped onion gently in the oil until soft. Add the dry spices and gently fry for a minute before adding the garlic and ginger and cooking for a further minute.
- Strip the kale from its stalks and chop roughly.
- Add the stock, the drained potatoes and the chopped kale and cook for 5-10 minutes until most of the water has evaporated, the sauce is coating the vegetables, the kale is cooked and the potatoes are fabulously tender.
- Taste and add salt if needed.
- Kale curry is delicious hot but even better if left to cool slightly and absorb all those lovely flavours.
- You can definitely make this the day before and reheat it the next day for an even better depth of flavour. The curry that keeps on giving!
Serving Suggestions
I’m quite happy with a bowl full of kale curry topped with a dollop of coconut yoghurt but it also goes well with:
Follow me on Pinterest, Facebook, Twitter and Instagram where I share recipe ideas, links to vegan events and articles and where I natter on about my favourite subject – vegan food
- 300 g new potatoes
- 1 tbsp vegetable oil
- 1 medium onion
- 1 tsp crushed garlic
- 1 tsp grated ginger
- 2 tbsp your favourite medium curry powder
- 1 tsp ground turmeric
- 200 ml vegetable stock
- 125 g cavolo nero kale
Prevent your screen from going dark
Chop potatoes into bite-sized pieces and boil for 10-15 minutes until only just tender.
Peel and chop the onion.
Heat the oil in a large frying pan and fry the onion gently until soft.
Add the dry spices and gently fry for a minute before adding the garlic and ginger and cooking for a further minute.
Strip the kale from its stalks and roughly chop.
Add the stock, the drained potatoes and the chopped kale.
Cook for 5-10 minutes until most of the water has evaporated and the sauce is coating the vegetables, the kale is cooked and the potatoes are fabulously tender.
Taste and add salt if needed.
Calories: 95kcal | Carbohydrates: 20g | Protein: 3g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Sodium: 223mg | Potassium: 529mg | Fiber: 5g | Sugar: 3g | Vitamin A: 3259IU | Vitamin C: 47mg | Calcium: 111mg | Iron: 2mg
Hello
I am a food blogger. I search for recipes and write to my blog. we have a small team of two people.
My Name is Shubham Patel And My partner name is Jenish Pateliya. we both work on this website.