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Kale & Potato Curry

Yields1 Serving

When it comes to kale, people tend to have strong opinions. If you lean away from kale, this super flavorful and easy recipe may just change your mind. Curries are also a great way to use lots of veggies and beans. Try adding carrots, peas, or chickpeas and serve over rice for a hearty meal.

 1-2 tbsp vegetable oil
 1 onion, finely chopped (any variety)
 3-4 garlic cloves, finely chopped
 1-2 tbsp curry blend
 ½ cup water
 1 lb. potatoes, diced (any variety)
 1 bunch kale, separate leaves from stems but chop both
 1 small bunch parsley, finely chopped
 optional: pinch of red pepper flakes

Heat the vegetable oil in a skillet over medium-low heat.


Add the chopped onions to the pan and saute until the onions are translucent.


Add the chopped garlic and continue to saute until the garlic is softened.


Stir in the curry blend and let the spices cook for 1-2 minutes.


Add water to the pan to prevent sticking or burning.


Raise the heat to medium and add the potatoes and kale stems. Season with salt. Let cook for 3-5 minutes, then add the kale leaves


Cook until the potatoes soften, stirring frequently.


Taste, and add more salt if needed. Remove from heat


Top with chopped parsley and serve!