I LOVE Indian food. And, I LOVE spicy food.
So, you will find that this spinach & potato (a.k.a. aloo kale) curry is greatly inspired by my love for the spicy Indian dishes I consider my near & dear comfort food.
Easy to make & divinely delicious...with healthy & wholesome ingredients, this curry will quickly make its way into your dinner rotation!
Great served alongside some brown basmati rice, or gluten free naan bread...and makes a superb leftover, if I must say so myself...
Spicy Kale & Potato Curry (Vegan, Gluten Free)
2 large (or 4 small) potatoes
4 tbs coconut oil
1 onion, finely chopped
4 cloves garlic, minced
1 tsp coriander, freshly ground
1 tsp ground turmeric
1 tsp ground cumin
1/2 tsp cayenne
2 1/2 cups kale, chopped (I used frozen, fresh will work too)
1 tsp sea salt
Peel, dice, rinse & drain potatoes. Set aside.
In a large pot, heat coconut oil over medium heat. Add onions & saute until beginning to brown.
Add minced garlic & cook about one minute longer.
Add potatoes, coriander, turmeric, cumin and cayenne. Cook for 5 minutes, stirring a few times.
Add water just until potatoes are covered.
Cover pot & cook for 15 minutes, or until you can pierce potatoes with a fork.
Add chopped kale, cover & cook until kale is tender.
Uncover, add salt, and cook until curry is desired dryness (turning to high to evaporate water quicker if need be). I prefer a little bit of water left, as it tastes delicious when served alongside & soaked up by rice or other grains.
Let cool a few minutes before serving.
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