This decadent curry is the perfect meal to cozy up to on a cold Monday night. It’s a great way to use this week’s box of produce items, and best of all, it’s super easy to make!

Kale, Potato and Carrot Curry

prep time: 20 min
cook time: 40 min

Ingredients

1 tbsp of coconut oil or olive oil

2 tsps of ground coriander

1 tsp of ground cumin

1 tsp 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 tsps 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

Preparation

1. 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.

2. Add the onion, chili pepper, garlic, and ginger, and cook stirring often for 1-2 minutes.

3. Add the carrot, potato, and kale, and cook for about 6-7 minutes stirring frequently, until the kale has wilted.

4. 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.

5. Taste, and add more salt and pepper if needed. Remove from the heat, and let it stand for 5 minutes before serving.

6. Enjoy!

   Note: Nice with naan bread, brown rice, or a health mix.

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