Creamy Potato and Kale Curry

PREP: 5 minutes
COOK: 20 minutes
Skill Level: Easy

Nutrition Info (Per Serving)

512 kcal Energy
56g Carbohydrate
21g Protein
12g (of which Sugar)
18g Fat
18g Fibre
7.6 (of which Saturated Fat)
1.4g Salt


600g waxy potatoes, peeled and chopped into 1 inch cubes OR 600g salad potatoes (chopped in half if large)

2 tbsp veg oil

1 tsp cumin seeds

2 leeks, cleaned and trimmed

1 tsp turmeric

1 tsp ground coriander

3 garlic cloves, grated

1/2 tsp chilli flakes

5 tomatoes, roughly diced

200g red split lentils rinsed

500 ml veg stock

1 x 400ml low fat coconut milk

250g bag of kale, trimmed

1 tsp garam masala


1. Add the potatoes in a large saucepan. Cover with boiling water and cook for 8-10 mins, or until just tender. Drain.

2. In the meantime, add the oil and cumin seeds to a frying pan. Allow them to sizzle to release their aromas.

3. Now add the leeks and remaining spices and fry for approx 5 minutes until tender.

4. Add the garlic and chilli flakes and stir to combine and fry for a further minute.

5. Add the chopped tomatoes and stir to combine.

6. Now add the red lentils, stock, coconut milk and simmer for 10 minutes.

7. Add the cooked potatoes, kale and additional water if needed (300ml) then cook for a further 5 minutes

8. Finally, season to taste and add garam masala

Cooking Tips

This is a hearty and substantial dish so there’s no need for extra crabs. A vegetable side dish or raita is perfect. A great one for freezing

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