Potato & Kale Curry
Print recipe
| Serves | 4 |
| Prep time | 10 minutes |
| Cook time | 45 minutes |
| Total time | 55 minutes |
| Dietary | Vegetarian |
| Meal type | Lunch, Main Dish, Side Dish, Snack, Soup |
| Misc | Pre-preparable, Serve Hot |
| Occasion | Casual Party |
| Region | Thai |
| By author | Lisa Faulkner |
A spicy, tasty and yet "clean" tasting vegetarian dish that is made with curly kale, baby potatoes and coconut milk. The recipe was created for the Better with Brita campaign by Lisa Faulkner.
Ingredients
- 1 kg curly kale
- olive oil
- 1 fresh lime
- 1 tin coconut milk
- 1 bunch coriander, chopped
- 2 fresh red chillies, chopped
- 2 onions, chopped
- 4 garlic cloves, crushed
- 1 tsp chopped ginger
- 225g new potatoes, boiled and cut in half (or use sweet potatoes or butternut squash)
- salt and pepper
Note
A spicy, tasty and yet "clean" tasting vegetarian dish that is made with curly kale, baby potatoes and coconut milk. The recipe was created for the Better with Brita campaign by Lisa Faulkner.
Directions
| Step 1 | Bring pan of BRITA filtered water to the boil, add the curly kale and then remove as soon as the water comes back to the boil. |
| Step 2 | In a separate pan heat the oil, add the chillies, onions, garlic and ginger and cook for 3-4 minutes, stirring continuously so as not to brown. Add the halved potatoes, which have already been cooked in BRITA filtered water for 25 minutes and the cooked curly kale, stir for a further 5 minutes. |
| Step 3 | Add the coconut milk and simmer for 10 minutes. Add the chopped coriander and the juice of 1 lime, season and serve as a side dish or a great vegetarian curry option. |
