Creamy potato and kale curry
Recipe and image courtesy of Discover Great Veg, discovergreatveg.co.uk.
Creamy potato and kale curry
This vegan potato and kale curry is ideal for a crowd with different dietary requirements. Make it today for a delicious dish that's hearty and guaranteed to be a hit!
Prep: 5 mins
Cook: 20 mins
Total: 25 mins
Serves: 4
Ingredients
- 600g waxy potatoes, peeled and chopped into 1 inch cubes OR 600g salad potatoes (chopped in half if large)
- 2 tbsp Vegetable oil
- 1 tsp Cumin seeds
- 2 leeks, cleaned and trimmed
- 1 tsp Turmeric
- 1 tsp Ground coriander
- 3 garlic cloves (grated)
- 0.5 tsp Chilli flakes
- 5 tomatoes (diced)
- 200g red split lentils (rinsed)
- 500ml Vegetable stock
- 1 x 400ml can low-fat coconut milk
- 1 x 250g Bag of kale
- Salt and pepper, to taste
- 1 tsp Garam masala
Method
Step 1
Put the potatoes in a large saucepan. Cover with boiling water and cook for 8-10 minutes, or until just tender. Drain.
Step 2
In the meantime, add the oil and cumin seeds to a frying pan. Allow them to sizzle to release their aromas.
Step 3
Now add the leeks and remaining spices and fry for 5 minutes until tender. Add the garlic and chilli flakes, stir to combine, and fry for a minute.
Step 4
Add the chopped tomatoes and stir to combine. Now add the red lentils, stock and coconut milk and simmer for 10 minutes.
Step 5
Add the cooked potatoes, kale and additional water if needed (300ml), then cook for 5 minutes.
Step 6
Finally, season to taste and add the garam masala.
