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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
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Hearty, filling and healthy.
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Quick and easy to make.
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Great for meal prepping. It makes excellent leftovers!
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Creamy and comforting.
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Perfectly spicy.
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Versatile, and accompanies a variety of other dishes.
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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
Spicy Kale & Potato Curry (Vegan, Gluten-Free)
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
- 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!
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