Red Creamy Potato Curry

red creamy potato curry
Prep Time
  • Prep | 10 minutes
  • Cook | 25 minutes
  • Ready in | 35 minutes
  • Frypan
  • Sauce Pan
Ingredients we send
  • White New Potato
  • Kale
  • Tinned Coconut Milk
  • Tinned Tomatoes
  • Curry Powder
  • Turmeric
  • White Long Grain Rice
  • Onion
  • Garlic
  • Spring Onion
Ingredients you’ll need
  • Oil Of Choice
  • Salt & Pepper
  • 1 Tbsp Of Soy Sauce

Calories 2910kj, Fat 40.1g, Proteins 16.6g, Carbs 64.4g,


  1. Firstly prepare vegetables, finely chop onion & garlic. Roughly chop leafs off kale stems, cut potatoes into small-bite size pieces.
  2. Rinse rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) of water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed
  3. Heat oil in a pan, sauté onion and garlic until golden, add potatoes pan-fry for 5-6 minutes until they slightly softens, add curry powder, turmeric, and a dash of water (if pan begins to sticks).
  4. Add tinned tomatoes & stir for 5-6 minutes until flavours absorb.
  5. Then add coconut milk, let simmer for 12 minutes, add kale in the last 3 minutes, stir and let simmer.
  6. To serve make a bed of rice, place curry and spring onion on top. Enjoy.

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