Creamy Potato and Kale Curry
Nutrition Info (Per Serving)
Ingredients
600g waxy potatoes, peeled and chopped into 1 inch cubes OR 600g salad potatoes (chopped in half if large)
2 tbsp veg oil
1 tsp cumin seeds
2 leeks, cleaned and trimmed
1 tsp turmeric
1 tsp ground coriander
3 garlic cloves, grated
1/2 tsp chilli flakes
5 tomatoes, roughly diced
200g red split lentils rinsed
500 ml veg stock
1 x 400ml low fat coconut milk
250g bag of kale, trimmed
1 tsp garam masala
Instructions
1. Add the potatoes in a large saucepan. Cover with boiling water and cook for 8-10 mins, or until just tender. Drain.
2. In the meantime, add the oil and cumin seeds to a frying pan. Allow them to sizzle to release their aromas.
3. Now add the leeks and remaining spices and fry for approx 5 minutes until tender.
4. Add the garlic and chilli flakes and stir to combine and fry for a further minute.
5. Add the chopped tomatoes and stir to combine.
6. Now add the red lentils, stock, coconut milk and simmer for 10 minutes.
7. Add the cooked potatoes, kale and additional water if needed (300ml) then cook for a further 5 minutes
8. Finally, season to taste and add garam masala
