Comforting Potato & Greens Curry
A comforting, hearty, and flavorful curry with potatoes, peas, and greens, perfect with rice or naan.
Ingredients
Oils & Aromatics
- 1½ tbsp olive oil (or coconut oil, avocado oil)
- 1 large onion, finely chopped
- 3 cloves garlic, grated
- 1 inch fresh ginger, grated
- ¼ tsp red pepper flakes
Spices
- 1 tsp cumin
- 1 tsp turmeric
- 1½ tsp garam masala
- 1½ tsp salt
- â…› tsp black pepper
Liquids
- 1 can (15 oz / ~400 ml) coconut milk
- 2 cups (480 ml) vegetable broth (add more if needed)
Vegetables
- 1½ lb (680 g) potatoes, peeled and cut into bite-sized pieces
- 1¾ cups (210 g) frozen peas
- 7 oz (200 g) kale, spinach, or chard, chopped
To Serve
- Basmati rice (1â…“ cup cooked) or naan
- 4 lemon wedges
- 4 dollops Greek or non-dairy yogurt
Instructions
- Sauté the aromatics: Heat olive oil in a large skillet over medium heat. Add chopped onion and cook for 5 minutes until soft.
- Add spices: Stir in garlic, ginger, red pepper flakes, cumin, and turmeric. Cook for 1 minute.
- Build the curry base: Pour in coconut milk and vegetable broth. Add chopped potatoes. Season with salt and pepper.
- Simmer: Bring to a gentle boil, then reduce heat and simmer uncovered for 15 minutes, stirring occasionally.
- Add vegetables: Stir in frozen peas and kale. Cook for another 10 minutes, or until potatoes are fork-tender.
- Finish: Turn off heat and stir in garam masala. Adjust seasoning as needed.
- Serve: Plate with basmati rice or naan. Add a lemon wedge and a dollop of yogurt.
Notes
- Serving size: Makes 4 servings (nutrition info excludes rice/naan).
- Make ahead: Flavors deepen over time—great for meal prep.
Storage
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 3 months.
- Reheating: Thaw overnight or microwave on defrost; reheat on stovetop with a splash of water or microwave for ~4 minutes.