Kale and Potato Curry
Author: Nikki
Recipe type: Mains
Ingredients
- 4 washed potatoes cut into bite size pieces (skin left on)
- ¼ cup sesame oil
- 1 tablespoon ground coriander
- 2 teaspoons garam masala
- 2 teaspoons brown sugar
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- Juice of 2 lemons (approx. ¼ cup)
- ¼ cup water
- 1 tablespoon chilli flakes
- 2 teaspoons mustard seeds
- 2 teaspoons cumin seeds
- 2 teaspoons crushed ginger
- 2 x 400g cans of diced tomato
- 1 good sized bunch of kale, stalks removed & discarded & leaf torn up roughly by hand. (Can use spinach or silverbeet – any collard really)
- 3 teaspoons salt
Instructions
- In a large, high sided fry pan heat the sesame oil & pan fry the potato until brown
- Combine the ground coriander, garam masala, ground turmeric, ground cumin, sugar, lemon juice & water in a small jug. Whisk
- Reduce heat on frypan & add mustard seed & cumin seeds. Toss around until they start to splutter. Add chillies & ginger. Stir through
- Add spices from the jug & stir for a few minutes as it thickens slightly
- Add tomato & stir to combine everything
- Throw in spinach & stir through. Turn down to medium-low, cover & simmer for 10 minutes
- Remove lid, stir through salt & simmer for another few minutes
- Serve with rice
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