Potato and Kale Curry

Heat oil over medium in a large skillet until very hot. Add onion and bell pepper and cook until very soft but not browned, 5 to 7 minutes. Add garlic and ginger; cook up to a minute, until fragrant but not burned. Add spices and cook 1 minute, until beginning to stick to pan.

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. If you like a thinner, more soup-like sauce, add more liquid a little at a time and simmer until warm and slightly reduced. Add peas and kale and cook until until warm and kale is completely wilted. If kale doesn’t all fit in the pan, add a little at a time. Reduce heat to low, add milk/cream and simmer to reduce slightly further, if desired. Off heat add vinegar to taste and cilantro and season with salt and pepper. Serve over cooked rice or quinoa with desired garnishes, such as crumbled feta, sour cream, lime wedges, cilantro, and toasted nuts.

Notes:
1. As written, recipe is vegan and gluten free.
2. See blog for suggested method if starting with raw potatoes.