Potato, Kale and Pea Curry

Serves 3-4 as a side

INGREDIENTS:

2 tsp garlic infused olive oil (or coconut oil)

500g potatoes, peeled and diced into 2cm chunks

2 handfuls kale, washed and stalks removed

125g frozen peas

1 tsp cumin

2 tsp turmeric

1 tsp mustard seeds

3 tbsp fresh chives, chopped

2 tbsp fresh coriander, chopped

1 red chilli

½ lime juice

1 tsp tamari

200ml water

METHOD:

• Heat the oil in a pan over a low heat
• Add the mustard seeds, cumin, turmeric and chilli to the pan and stir for 1 minute
• Turn the heat up to medium then stir in the chopped potatoes
• Cook for 15 minutes, regularly stirring the potatoes to make sure they don’t stick, add a splash of the water whenever the pan starts to dry out
• Add the kale and peas to the pan and continue to cook for a further 4-5 minutes until the potatoes have softened
• Remove from the heat then stir in the fresh coriander, tamari and lime juice

Dry potato based curries are my favourite side dish with any curry, especially with lots of turmeric added! I love this potato, kale and pea curry served with my chicken and tomato curry (found here: http://www.nutritiouslynaughty.co.uk/chicken-tomato-curry/) This simple, healthy recipe is a low fodmap, gut friendly take on a traditional dry potato curry but it doesn’t have any less flavour thanks to the addition of chives and garlic oil!