A quick, flavorful weeknight curry with an easy spice list. Cook rice (or quinoa) while you prepare the curry. Halve the recipe to serve two. Leftovers keep extremely well in the refrigerator or freezer.
- 1 1/2 Tbsp coconut or vegetable oil
- 1 small yellow onion, diced
- 2 medium green bell peppers, diced
- 5 – 6 cloves garlic, minced
- 1 Tbsp peeled, minced fresh ginger root
- 2 Tbsp curry powder (any blend – I use this mild one)
- 1/2 Tbsp garam masala
- 1 tsp turmeric powder
- 4 C vegetable stock or water
- 4 leftover or freshly baked russet potatoes, peeled and chopped about 1/2 to 1″ (4 C chopped potatoes)
- 3 C frozen peas
- 1 bunch kale, stemmed and chopped small
- 1 C coconut milk
- Dash of white wine vinegar
- 1/2 – 1 C finely chopped cilantro leaves
- Ground black or white pepper
- Kosher or sea salt
- For serving: cooked grains or naan bread, sour cream (dairy free), lime wedges, cilantro, and/or toasted peanuts or cashews
- Heat oil over medium in a large skillet or pot until shimmering. Add onion and bell pepper and cook until soft but not browned (reduce heat if needed), 5 to 7 minutes. Add garlic and ginger; cook another minute, stirring constantly. Add spices and cook another minute, until beginning to stick to pan.
- Add stock and potatoes and bring to a simmer over medium high, then reduce heat to a low simmer until sauce has thickened, about 10 minutes.
- Add peas and kale, cover, and cook kale is wilted and tender. If kale doesn’t all fit in the pan, add a little at a time.
- Reduce heat to low, add coconut milk, and heat for another minute or two. Remove from heat and add vinegar to taste, cilantro, and season with salt and pepper. Serve with grains or naan and desired toppings.
To bake potatoes, place scrubbed russets, pierced in a handful of places with a fork, directly on middle rack in a 425 degree oven. Bake 45 to 60 minutes, until easily pierced with a paring knife. The baked potatoes are key in this curry, because the starch thickens the sauce quickly!
I’ve subbed celery for the green peppers (about 4 stalks total) and it worked fine! The dish is flexible on which veggies you add–you could also make swaps for the peas and kale.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Entree
- Cuisine: Indian
Keywords: vegan, gluten free