How can I adjust the spiciness of this Kale, Potato and Carrot Curry?

You can easily control the heat by adjusting the amount of green chili pepper. The recipe suggests using less if you prefer a milder curry.

What kind of kale is best for this recipe?

The recipe specifically calls for 2 cups of chopped dino kale (also known as Lacinato or Tuscan kale), with stems removed, for its texture and flavor.

What are the recommended accompaniments for this curry?

This Kale, Potato and Carrot Curry is delicious served with naan bread, brown rice, or a health mix, according to the recipe.

Can I prepare this curry ahead of time or store leftovers?

Yes, curries often taste even better the next day as the flavors meld. Store any leftovers in an airtight container in the refrigerator.

What spices are used to flavor this curry?

This curry gets its aromatic flavor from ground coriander, ground cumin, and ground turmeric, which are cooked until fragrant at the beginning, along with fresh ginger and garlic.

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Kale, Potato and Carrot Curry
[Vegan]

Name: Kale, Potato and Carrot Curry [Vegan]
Cook time: 30 min
Yield: 2-4
Ingredients: 1 tablespoon of coconut oil or olive oil; 2 teaspoons of ground coriander; 1 teaspoon of ground cumin; 1 teaspoon of ground turmeric; 1 small onion, peeled and finely chopped; 1 medium green chili pepper, deseeded, and finely chopped (put less if you prefer your curry less hot); 2 large garlic cloves, peeled and crushed; 2 teaspoons of finely chopped fresh ginger roots; 4 small carrots, peeled and diced (1 1/2 cups of diced carrots); 2 cups of peeled and diced potato; 2 cups of chopped dino kale (stems removed, and leaves chopped); 1 cup of good quality coconut milk; 2 cups of water; Salt; Pepper

MM By: Meatless Monday

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Meatless Monday is a global movement that encourages people to reduce meat in their diet... Read More

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A vibrant bowl of vegan Kale, Potato and Carrot Curry, rich with coconut milk and spices, served alongside naan bread.

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Kale, Potato and Carrot Curry [Vegan]

2-4

Dairy Free

Vegan

Coconut milk and fragrant spices make this decadent curry the perfect meal to cozy up to on a cold Monday night. It’s a great way to use up seasonal produce items like kale, carrots and potatoes, plus it’s a snap to cook!

Ingredients You Need for Kale, Potato and Carrot Curry [Vegan]

1 tablespoon of coconut oil or olive oil
2 teaspoons of ground coriander
1 teaspoon of ground cumin
1 teaspoon of ground turmeric
1 small onion, peeled and finely chopped
1 medium green chili pepper, deseeded, and finely chopped (put less if you prefer your curry less hot)
2 large garlic cloves, peeled and crushed
2 teaspoons of finely chopped fresh ginger roots
4 small carrots, peeled and diced (1 1/2 cups of diced carrots)
2 cups of peeled and diced potato
2 cups of chopped dino kale (stems removed, and leaves chopped)
1 cup of good quality coconut milk
2 cups of water
Salt
Pepper

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How to Prepare Kale, Potato and Carrot Curry [Vegan]

In a wok or cooking pot over high heat, heat 1 tablespoon of coconut oil or olive oil. Stir in the ground coriander, cumin and turmeric, and cook for a few seconds, until fragrant.
Add the onion, chili pepper, garlic and ginger, and cook stirring often for 1-2 minutes.
Add the carrot, potato and kale, and cook for about 6-7 minutes stirring frequently, until the kale has wilted.
Cover with coconut milk and water, add salt and pepper, and stir well. Bring to a boil, reduce the heat to medium-high heat, and simmer covered for 30 minutes, until the potato is cooked through and tender.
Taste, and add more salt and pepper if needed. Remove from the heat, and let it stand for 5 minutes before serving.
And enjoy!
Nice with naan bread, brown rice, or a health mix.