Lovely and warming, and great with some of our homemade chutney!
500g kale leaves, roughly shredded
2 tbsp sunflower oil
1 onion, halved and finely sliced
3 garlic cloves, peeled
1 green chilli, deseeded and finely chopped
3cm piece of ginger, peeled and chopped
1 tsp garam masala
½ tsp mustard seeds
½ tsp ground cumin
¼ tsp ground turmeric
3 cardamon pods, bashed
350g potatoes, chopped into cubes
250g plain yoghurt
1 ½ tbsp tomato puree
small bunch coriander, roughly chopped
small handful of almonds, cashews or pistachios, toasted and chopped
sea salt and freshly ground pepper
Heat the oil in a large saucepan over a medium heat, add the onion and fry until just golden. Meanwhile, pound the garlic, chilli and ginger together with a pinch of salt. Add to the onion and cook, stirring, for a couple of minutes. Tip in the rest of the spices and stir for a minute or two.
Add the potatoes and fry, stirring frequently, for 5 mins, so that they are well coated in the spice mixture. Pour in about 400ml water – enough o just cover. Bring to a simmer, cover and cook for 10-12 minutes until the potatoes are just tender. Add the kale leaves, stir and cook for 2-3 minutes, or until tender.
In a bowl, whisk together the yoghurt, tomato puree and some of the hot liquid from the curry. Remove the curry from the heat, stir in the yoghurt mixture, return to the heat and warm through very gently (if it gets too hot the yoghurt will curdle). Stir in most of the coriander.
Taste and add salt and pepper if needed. Scatter over the toasted nuts and remaining coriander, then serve with rice and naan or chapattis.