Curry may seem like an intimidating dish to make at first. After all, Indian cuisine is known for using a variety of unique spice combinations to create the bold, distinct flavors of each dish. While you may be unfamiliar with preparing such plates, the recipe below is a great one to follow for your first time. Plus, it’s a one-pan-meal – and what can be easier than that?
Spicy Potato, Kale & Chickpea Curry
- 5 russet potatoes, peeled & cut into 1-in. cubes
- 1 can chickpeas, drained
- 14-oz. can full-fat coconut milk
- 1 large handful chopped kale
- 2 chopped sprigs green onions
- 1/2 Tbsp. turmeric powder
- 2 tsp. curry powder
- 1 finely diced jalapeno
- 2 cups vegetable broth
- 1/2 Tbsp. minced ginger
- 1 chopped onion
- 2 minced garlic cloves
- 1/2 tsp. cayenne pepper
- 1/2 tsp. cumin
- 1 tsp. sea salt
- Chopped cilantro
- Avocado oil
In large pan over medium heat, warm a little avocado oil and add onions. Cook for 2 minutes then add garlic, jalapeno, green onions, ginger, cumin, turmeric, curry powder, cayenne and sea salt. Mix well and cook for 2 more minutes.
Stir in potatoes and chickpeas to coat completely with spices. Cook for 1 minute.
Add kale, vegetable stock and coconut milk. Bring to boil then reduce heat to simmer until potatoes are fork tender; about 8-10 minutes.
Ladle into bowls, garnish with cilantro and serve.