Red Creamy Potato Curry
Prep Time
- Prep | 10 minutes
- Cook | 25 minutes
- Ready in | 35 minutes
Utensils
- Large Frying Pan
- Small Sauce Pan
Ingredients we send
- White New Potato
- Kale
- Onion
- Garlic
- Spring Onion
- Tinned Coconut Milk
- Tinned Tomatoes
- Curry Powder
- Turmeric
- White Long Grain Rice
Ingredients you’ll need
- Oil Of Choice
- Salt & Pepper
- Water
NUTRITION PER 1 SERVING
Calories 2910kj, Fat 40.1g, Proteins 16.6g, Carbs 64.4g,
ALLERGY INFO
Gluten Free |
Method
- Prepare vegetables, finely chop onion & garlic. Roughly chop kale, cut potato into small-bite sized pieces.
- Rinse rice until the water runs clear. Put in a small saucepan with water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 18 mins or until tender and the water is absorbed
- Heat oil in a pan, sauté onion and garlic until golden, add potato, pan-fry for 5-6 minutes until slightly soften, add curry powder, turmeric, and a dash of water (if pan begins to sticks). Add tinned tomatoes & stir for 5-6 minutes until flavours absorb.
- Then add coconut milk, let simmer for 12 minutes, add kale in the last 3 minutes, stir.
- To serve make a bed of rice, place curry and spring onion on top. Enjoy.
