This is such a satisfying and simple curry from Hugh Fearnley-Whittingstall and tastes delicious the next day with a chapatti for a packed lunch. It can be prepared before you need it and stored in the fridge or freezer. Simply leave out the yoghurt mixture to add just before serving- for those on a dairy free diet just leave the mixture out all together.
2 tablespoons of oil
1 onion, halved and finely sliced
3 garlic cloves, peeled
1 chilli, deseeded and finely chopped or use ½ -1 teaspoons of dried chillies
3cm piece of ginger, peeled and chopped
1 teaspoon garam masala
½ teaspoon of mustard seeds
½ teaspoon of ground cumin
¼ teaspoon of ground turmeric
3 cardamom pods, bashed
350g potatoes, peeled and cut into bite sized chunks
500g kale, stalks removed and leaves roughly shredded
Yoghurt Sauce (optional)
250g plain yoghurt
a small bunch of coriander roughly chopped
salt and pepper
In a large saucepan gently heat the oil, then add the onion and cook until golden. Meanwhile, pound the chilli, garlic and ginger together with a pinch of salt to taste in a pestle and mortar. Stir this into the onion and cook for a few minutes. Next add the remaining spices and continue to stir for a minute or so.
Add the potatoes and fry whilst continually stirring and coating in the spice mixture for 5 minutes. Pour in enough water to cover the potatoes, roughly 450ml. Allow the mixture to come to a simmer, cover and then cook for around 10 minutes, just before the potatoes are ready. Add the kale and, if necessary, a bit of boiled water and simmer for 2-3 minutes, or until just tender.
Mix together the yoghurt, tomato purée and some of the hot liquid from the curry in a bowl. Remove the curry from the heat, whisk in the yoghurt mixture, and then return to a gentle heat to warm through, (too high a heat will curdle the yoghurt).
Add the coriander and serve with chapattis, naan or rice.