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a top view of white bowl filled with kale potato curry
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4.52 from 29 votes

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!

Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Appetizers, Sides, Vegan
Cuisine: Indian
Diet: Gluten Free, Low Fat, Low Lactose, Vegan, Vegetarian
Servings: 4 servings
Calories: 165kcal
Author: Kristen Wood


  • 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


  • 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!



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


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