Ingredients

The following ingredients have 4 Servings
  • 2 large (or 4 small potatoes of choice)
  • 4 tbs coconut oil
  • 1 onion (finely chopped)
  • 4 cloves garlic (minced)
  • 1 tsp coriander (freshly ground)
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1/2 tsp cayenne
  • 2 1/2 cups kale (chopped (I use frozen, fresh will work too))
  • 1 tsp sea salt

Instruction

  • Peel, dice, rinse & drain potatoes. Set aside.
  • In a large pot, heat coconut oil over medium heat. Add onions & saute until beginning to brown. Add minced garlic & cook about one minute longer.
  • Add potatoes, coriander, turmeric, cumin and cayenne. Cook for 5 minutes, stirring a few times.
  • Add water just until potatoes are covered.
  • Cover pot & cook for 15 minutes, or until you can pierce potatoes with a fork.
  • Add chopped kale, cover & cook until kale is tender.
  • Uncover, add salt, and cook until curry is desired dryness (turning to high to evaporate water quicker if need be). I prefer a little bit of water left, as it tastes delicious when served alongside & soaked up by rice or other grains.
  • Let cool a few minutes before serving.
  • Enjoy!