Easy Kale Curry with Potatoes
Ready in less than 30 minutes and made with just twelve ingredients, this easy kale curry might just make a kale-lover out of you. Creamy and comforting, this one-pot curry makes a delicious and nutritious dinner when served with some rice or roti.
When it comes to kale, people usually tend to have strong opinions. There are those that love it and those that seem to love to hate it. I hope this doesn’t scare you off, but I happen to fall into the former category.
With that said, if you are still reading – thank you!
I have enjoyed kale in breakfast bakes, in spicy salads, and even in holiday side dishes. So, it was about time that I curry-fied it.
Now I have added a small amount of kale instead of spinach when making this chickpea curry. But, this is the first curry I am sharing on here with kale as the star.
I simply love this curry as it is:
• comfortingly creamy,
• tasty,
• flavorful,
• plant-based,
• nutritious,
• filling, and
• made with only 12 ingredients!
What are the ingredients needed to make kale curry?
The 12 ingredients needed to make this curry are:
- onion,
- garlic,
- ginger,
- baby potato,
- kale,
- coriander,
- smoked paprika,
- cloves,
- turmeric,
- cayenne pepper,
- tomato paste, and
- coconut milk.
This recipe starts off with a quick saute of the trinity of Sri Lankan cuisine – onion, ginger, and garlic. Potatoes are added in next.
A quick tip – I cut the potatoes into small pieces so they would cook quickly. After I added the potatoes into the pan, I added in a smidge of water and put the lid on the pan. This further helped the potatoes cook quickly.
After the potatoes were in, a bag of fresh kale went into the pan, along with the spices, tomato paste, and coconut milk. You could add in a bit of water to thin the curry out. When the kale began to wilt, I turned the stove off and put the lid on until it was time to serve it.
What to serve with this curry?
This kale curry can be served with some roti or rice pilaf.
If you want to serve up a vegan curry feast, you could pair this with some mango chutney, carrot curry, and some cashew curry as well as some rice, roti, or naan.
This is a delicious curry. The few potatoes are tender and are delicious paired with the kale. The kale itself is tender. I tried to remove as much of the kale stalks as I could but some slipped by me. If you are using a bunch of fresh kale, then it would be easier to separate the kale leaves from the stalk. For this recipe, I used a bag of fresh, washed kale.
How to store this kale curry?
I stored this kale curry in an air-tight container for about 4 days. It might last longer than that, but the leftovers always seem to disappear rather quickly.
If you are a kale lover, I would love to know what you think of this curry. If you are not a kale lover, I hope you give this recipe a try and not let the star of this recipe, scare you off. Maybe this recipe might just have you putting away your kale no kitchen supplies in exchange for some kale yeah ones?
Ingredients
- 2 tbsp extra virgin olive oil
- 1 red onion
- 5 garlic cloves
- 1 inch piece of fresh ginger
- 5 baby yellow potatoes or you could use 1 large russet potato
- 3 cups fresh kale
- 3 tsp coriander powder
- 1/2 tap smoked paprika
- 1/4 tsp cloves
- 1/4 tsp turmeric
- 1 tsp cayenne pepper
- 2 tbsp tomato paste
- 1 cup coconut milk or you can use cashew or almond too
- 1/2 cup water
- 1 tbsp fresh parsley for garnish
- salt and pepper to taste
Instructions
- Peel and chop up the red onion, garlic cloves, and fresh ginger.
- Grab a large frying pan with a lid.
- Place the pan on a stovetop over medium heat and add the EVOO to it along with the chopped onion, ginger, and garlic. And let saute for about 5 minutes.
- While the onion, ginger, garlic are sauteing, clean and chop up the baby potatoes into pieces a bit smaller than bite sized.
- At 5 minutes, push the onion, ginger, garlic to the side of the pan and add in the diced potatoes. Add in a tablespoon or 2 of water and place the lid onto the pan and let sit 5 minutes.
- Remove lid and check potatoes. If potatoes are not tender, add in another tablespoon or two of water and replace the lid. Let the potatoes cook for another 5 minutes.
- By now the potatoes should be tender. So add in the kale.
- Also add in the coriander, smoked paprika, cloves, turmeric, cayenne, tomato paste, coconut milk, and water into the pan and stir until the spices are well incorporated. Place the lid on and let cook for about 2-3 minutes or until kale starts to wilt.
- When the kale starts to wilt, turn the stove off and remove pan from the hot stovetop and set it aside until ready to serve.
- Before serving, make sure to sprinkle it with parsley, and season it well with salt and pepper.
- Serve with rice, roti, or naan bread.
I have never been much of a kale person but the flavors here make me excited to try it again!
I’m really trying to eat more kale lately and loved it in this curry! Such a satisfying weeknight dinner that the whole family enjoyed.
I love curry! This recipe has kale and it was superb! I loved it. My tummy’s satisfied.
Super healthy recipe! We love kale and curries, so this feels like the perfect match! Thanks for sharing!
We are big kale lovers in this family so I’m making this for our curry night this week. Looks so easy and delicious!
Good flavors in this. I like it, a lot. Bet it’d be fun if sweet potatoes were substituted. Anyway, good stuff — thanks.
I just want to say that I followed this recipe to the letter. It looks nothing like the picture, you can’t cook the potatoes tender in 10 minutes with a couple tablespoons of water and the end result is a pale orange-colored curry (which is what you get when you dissolve 2 Tbsp of tomato paste in 1 cup of coconut milk) that looks terribly unappetizing. I can’t wait for my husband to come home for dinner and make fun of me for trying a new online recipe again. I seriously have enough of untested recipes everywhere with 5-star reviews, am I the only one who actually made this thing?! So disappointing.