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I cut my potatoes into quarters and covered them with cold water- bring to a boil and then shut it off, let sit for 5 minutes in drain. Cut into 1/2" chunks
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In a large skillet/pan - heat your oil and sweat the onions. When onions are soft add garlic and ginger - soften for about 5 minutes.
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Add in the cumin, coriander, tumreric and chili powder and let heat and marry for about 5 minutes
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Add in the potatoes, tomatoes, coconut milk and water - bring to a boil and reduce to a simmer. Cover and simmer for about 15 minutes
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Mix the cornstarch, cumin and water in a small bowl - add into your curry mixture in small amounts until the desired thickness is reached - discard any leftovers.
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Once the sauce is thickened, add in the kale and cover again - let simmer for about 5 minutes and then stir in the garam masala and taste for salt & pepper.
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Serve over white or brown rice with Naan Bread.
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Enjoy!