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

Last Updated on 04/24/2020

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.

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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 25 votes

Print Pin Rate

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

1x2x3x

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

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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