Home Nourishing Potato Curry With Kale [Vegan, Grain-Free]

Nourishing Potato Curry With Kale [Vegan, Grain-Free]

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This is an unprocessed, simple to make, meal loaded with hearty plant foods, including kale, potatoes, peas, and tomatoes. However, the real star-ingredient of the dish is coconut. So, whip this curry up while you attempt to stay warm wherever you are and enjoy the toasty, spiced flavors it brings.

Nourishing Potato Curry With Kale [Vegan, Grain-Free]

Calories

408

Serves

4

Cook Time

25

Ingredients

  • 1 tablespoon coconut oil
  • 2-3 cloves garlic, minced
  • 1 medium onion, diced
  • 4 small potatoes or 2 medium/large potatoes
  • 1 can full-fat coconut milk
  • 1 cup tomatoes, diced
  • 1 cup frozen peas, thawed
  • 1/4 teaspoon red pepper
  • 1 teaspoon curry powder
  • 1 teaspoon turmeric
  • 1 teaspoon sea salt
  • 1 teaspoon maple syrup
  • 1 tablespoon fresh ginger, minced

Preparation

  1. Add 1 tablespoon of coconut oil to a large skillet on medium heat. Add minced garlic.
  2. Once garlic is fragrant, add diced onion and cook until starting to turn translucent – about 5 minutes.
  3. Add coconut milk, diced tomatoes, fresh ginger, and spices. Stir to combine.
  4. Bring to a low simmer and add potatoes.
  5. Cover and let simmer on low/medium heat until potatoes are softened, 10-15 minutes.
  6. Add frozen peas, maple syrup, and stir; let sit for 5 minutes.
  7. Stir again and serve.

Nutrional Information

Per Serving: Calories: 408 | Carbs: 46 g | Fat: 22 g | Protein: 7 g | Sodium: 92 mg | Sugar: 7 g

Notes

Store leftovers in an airtight container for up to 1 week. 

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AUTHOR & RECIPE DETAILS


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Healthy recipes from a plant-based chef. Amanda Froelich is an RHN, plant-based chef, certified Reiki master therapist, freelance writer, world traveler, and activist. Her passions include writing, advocating for animals and the environment, and teaching people about the benefits of conscious eating. She shares healthy recipes at Bloom for Life.



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