Kale and Potato Curry

My dad gave me some of his home grown kale, potato and chilli today so I combined all three in this lovely kale and potato curry based on a recipe from Hugh Fearnley-Whittingstall. A bit different from my normal curry style but a really good result and definitely something I’ll be making again.

Serves 2

Ingredients

Kale, stalks removed and leaves roughly shredded, I had approx 100g
220g potatoes, cut into bite sized chunks (I didn’t peel them)
1 onion, halved and finely sliced
2 garlic cloves, peeled and roughly
1 chilli, finely chopped
2cm piece of ginger, peeled and chopped
1/4 teaspoon asafoetida
1/4 teaspoon garam masala
1/2 teaspoon of mustard seeds
1/2 teaspoon of ground cumin
1/2 teaspoon of ground coriander
1/4 teaspoon of ground turmeric
2 cardamom pods, bashed
Frylight sunflower oil spray (around 15 sprays)
250ml water

Method

1. Spray the oil in a cold pan, bring up to heat and add the asafoetida and onion and cook until soft and translucent.
2. Pound the chilli, garlic and ginger together with a pinch of salt in a mortar and pestle then add to the onion and cook for a few minutes.
3. Add the spices and stir for another minute.
4. Add the potatoes and a splash or two of water and cook for 5 minutes continually stirring to make sure the potatoes are coated in the spices.
5. Add 250ml of water and bring to the boil then cover and simmer for 10-15 minutes until the potato is cooked.
6. Add the kale and and some hot water if necessary and simmer for 2-3 minutes until the kale is tender.

 

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