Spicy Potato, Kale & Chickpea Curry
Cook Time
1 hr 15 mins
Servings: 5 bowls
Calories: 348 kcal
Ingredients
- 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
Instructions
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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.
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Stir in potatoes and chickpeas to coat completely with spices. Cook for 1 minute.
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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.
Recipe Notes
Nutrition Facts
Spicy Potato, Kale & Chickpea Curry
Amount Per Serving (1 bowl)
Calories 348
Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 13g65%
Sodium 788mg33%
Potassium 1226mg35%
Carbohydrates 49g16%
Fiber 4g16%
Sugar 3g3%
Protein 7g14%
Vitamin A 1640IU33%
Vitamin C 33mg40%
Calcium 72mg7%
Iron 5.5mg31%
* Percent Daily Values are based on a 2000 calorie diet.