Potato and Kale Curry

• 1- 1/2 Tablespoon Coconut Or Vegetable Oil
• 1 whole Small Yellow Onion, Diced
• 2 whole Medium Green Bell Peppers, Diced
• 5 cloves Garlic, Minced
• 1 Tablespoon Peeled, Minced Fresh Ginger Root
• 2 Tablespoons Curry Powder
• 1 Tablespoon Garam Masala
• 1 teaspoon Ground Turmeric
• 3 cups Vegetable Stock (or Water)
• 4 whole Medium Baked Russet Potatoes, Peeled And Chopped 3/4"
• 3 cups Frozen Peas
• 1 bunch Kale (5 - 10 Stems), Stemmed And Chopped Large
• 1/2 cups Coconut Milk Or Heavy Cream
• 1 dash White Wine Vinegar
• 3/4 cups Finely Chopped Cilantro Leaves
• 1/2 teaspoons Ground White Or Black Pepper (plus More To Taste)
• 3/4 teaspoons Kosher Or Sea Salt (plus More To Taste)

1. Heat oil over medium in a large skillet until very hot.
2. Add onion and bell pepper and cook until very soft but not browned, 5 to 7 minutes.
3. Add garlic and ginger; cook up to a minute, until fragrant but not burned.
4. Add spices and cook 1 minute, until beginning to stick to pan.
5. Add stock and potatoes and bring to a vigorous simmer, then reduce heat and simmer gently until potatoes are very tender and moist all the way through and liquid is reduced, about 10 minutes.
6. If you like a thinner, more soup-like sauce, add more liquid a little at a time and simmer until warm and slightly reduced.
7. Add peas and kale and cook until until warm and kale is completely wilted.
8. If kale doesnt all fit in the pan, add a little at a time.
9. Reduce heat to low, add milk/cream and simmer to reduce slightly further, if desired.
10. Off heat add vinegar to taste and cilantro and season with salt and pepper.
11. Serve over cooked rice or quinoa with desired garnishes, such as crumbled feta, sour cream, lime wedges, cilantro, and toasted nuts.
12. Notes: 1.
13. As written, recipe is vegan and gluten free.
14. 2.
15. See blog for suggested method if starting with raw potatoes.

coconut, yellow onion, green bell peppers, garlic, fresh ginger, curry, garam masala, ground turmeric, vegetable stock, potatoes, frozen peas, coconut milk, white wine vinegar, cilantro, ground white or black pepper, kosher

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/potato-and-kale-curry/ (may not work)