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

Your shares are greatly appreciated! XO.

Last Updated on 01/06/2020

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.

More Vegan Curry Recipes You Might Enjoy

Coconut Chickpea Curry (Gluten-Free, Vegan)

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

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)

If you try this recipe please let me know! Leave a comment, rate it, share this post, use Pinterest’s “tried it” feature, or take a photo, & tag me on Instagram and I’ll share it! Thank you so much! <3

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

Yield: 4 servings

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

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!

Print

Ingredients

• 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

1. Peel, dice, rinse & drain potatoes. Set aside.
2. 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.
3. Add potatoes, coriander, turmeric, cumin and cayenne. Cook for 5 minutes, stirring a few times.
4. Add water just until potatoes are covered.
5. Cover pot & cook for 15 minutes, or until you can pierce potatoes with a fork.
6. Add chopped kale, cover & cook until kale is tender.
7. 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.
8. Let cool a few minutes before serving.
9. Enjoy!

Nutrition Information:

Yield: 4 Serving Size: 1 bowl
Amount Per Serving: Calories: 165 Total Fat: 14g Saturated Fat: 11g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 0mg Sodium: 603mg Carbohydrates: 9g Net Carbohydrates: 0g Fiber: 3g Sugar: 2g Sugar Alcohols: 0g Protein: 2g

Your shares are greatly appreciated! XO.