This easy potato and kale curry recipe is a hearty and high fibre dish from Discover Great Veg, so there’s no need for extra crabs. Serve it with a vegetable side dish or raita, if you prefer. A great one for batch cooking and freezing.

Preparation time: 5min
Cooking time: 20min
Serves: 4

How to make easy potato and kale curry recipe:

1. Add the potatoes to a large saucepan. Cover with boiling water and cook for 8-10min, 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 about 5min, 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 10min.
7. Add the cooked potatoes, kale and additional water if needed (300ml) then cook for a further 5min.
8. Finally, season to taste and add garam masala.

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• Jamie Oliver’s Quick Veggie Curry
• Spinach & Aubergine Curry
• Fruity Caribbean Chicken Curry
• Yellow Thai Prawn Curry