Kale, Potato and Carrot Curry
| Servings |
Ingredients
- 1 T EVOO
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 small onion peeled and finely chopped
- 1 medium green chili pepper deseeded, and finely chopped (put less if you prefer your curry less hot)
- 2 large garlic cloves peeled and crushed
- 2 tsp finely chopped fresh ginger roots
- 4 cups small carrots diced (1 ½of diced carrots)
- 2 cups peeled and diced potatoes
- 2 cups of chopped kale (stems removed and leaves chopped)
- 1 cup of good quality coconut milk
- 2 cups of water
- salt
- Pepper
Ingredients
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Instructions
- In a wok or cooking pot over high heat, heat 1 tablespoon of olive oil. Stir in the ground coriander, cumin and turmeric, and cook for a few seconds, until fragrant.
- Add the onion, chili pepper, garlic and ginger, and cook stirring often for 1-2 minutes.
- Add the carrot, potato and kale, and cook for about 6-7 minutes stirring frequently, until the kale has wilted.
- Cover with coconut milk and water, add salt and pepper, and stir well. Bring to a boil, reduce the heat to medium-high heat, and simmer covered for 30 minutes, until the potato is cooked through and tender.
- Taste, and add more salt and pepper if needed. Remove from the heat, and let it stand for 5 minutes before serving. And enjoy!
- Serve with naan bread, brown rice, or a health mix.
Recipe Notes
Adapted from Meatless Monday (www.meatlessmonday.com)