Spicy Kale & Potato Curry (Vegan, Gluten-Free)

A super flavorful, easy and healthy gluten-free & vegan Spicy Kale and Potato Curry! This Indian side dish, also know as aloo kale, is sure to make your taste buds happy!

I LOVE Indian food. And, I LOVE spicy food.
So, you will find that this spinach & potato (a.k.a. aloo kale) curry is greatly inspired by my love for the spicy Indian dishes I consider my near & dear comfort food.

Easy to make & divinely delicious...with healthy & wholesome ingredients, this curry will quickly make its way into your dinner rotation!

Great served alongside some brown basmati rice, or gluten free naan bread, and makes a superb leftover, if I must say so myself!

This Potato and Kale Curry is

• Hearty, filling and healthy.

• Quick and easy to make.

• Great for meal prepping. It makes excellent leftovers!

• Creamy and comforting.

• Perfectly spicy.

• Versatile, and accompanies a variety of other dishes.

• Gluten-free, dairy-free, vegan, soy-free, nut-free and sugar-free.

More Vegan Curry Recipes You Might Enjoy

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Sweet Potato And Cauliflower Rice Coconut Curry (Gluten-Free, Vegan)

Instant Pot Lemony Red Lentil & Chickpea Curry (Vegan, Gluten-Free)

Spicy Coconut Red Lentil Dal (Gluten-Free, Vegan)

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Spicy Kale & Potato Curry (Vegan, Gluten-Free)

A super flavorful, easy and healthy gluten-free & vegan Spicy Kale and Potato Curry! This Indian side dish, also know as aloo kale, is sure to make your taste buds happy!

4.52 from 29 votes

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Course: Appetizers, Sides, Vegan

Cuisine: Indian

Diet: Gluten Free, Low Fat, Low Lactose, Vegan, Vegetarian

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Servings: 4 servings

Author: Kristen Wood

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Ingredients

US CustomaryMetric

• 2 large or 4 small potatoes of choice
• 4 tbs coconut oil
• 1 onion finely chopped
• 4 cloves garlic minced
• 1 tsp coriander freshly ground
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1/2 tsp cayenne
• 2 1/2 cups kale chopped (I use frozen, fresh will work too)
• 1 tsp sea salt

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Instructions

• Peel, dice, rinse & drain potatoes. Set aside.
• In a large pot, heat coconut oil over medium heat. Add onions & saute until beginning to brown. Add minced garlic & cook about one minute longer.
• Add potatoes, coriander, turmeric, cumin and cayenne. Cook for 5 minutes, stirring a few times.
• Add water just until potatoes are covered.
• Cover pot & cook for 15 minutes, or until you can pierce potatoes with a fork.
• Add chopped kale, cover & cook until kale is tender.
• Uncover, add salt, and cook until curry is desired dryness (turning to high to evaporate water quicker if need be). I prefer a little bit of water left, as it tastes delicious when served alongside & soaked up by rice or other grains.
• Let cool a few minutes before serving.
• Enjoy!

Notes

Looking for more Indian recipes? Check out this recipe round-up of 100 Indian Gluten-Free Vegetarian Recipes!

Nutrition

Serving: 1bowl | Calories: 165kcal | Carbohydrates: 9g | Protein: 2g | Fat: 14g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Sodium: 603mg | Fiber: 3g | Sugar: 2g

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