I followed the recipe from this link:
I doubled up to makea large stew since I take my lunch to work. I used Extra Virgin Olive Oil and regular canned coconut milk as opposed to the light coconut milk listed below.
3 tbsp grapeseed or vegetable oil
2 medium yellow onions, diced
4 large garlic cloves, minced
Thumb-sized piece of ginger, peeled & minced
1 jalapeño chile, thinly sliced (with seeds)
3 tbsp sweet curry powder
1 tsp tumeric
1/2 tsp ground cinnamon
1/2 tsp cayenne pepper
1 large bunch kale, chopped
1 large tomato, diced
1 cup water
1 and 1/2 lbs (about 4 medium) potatoes
1 can coconut milk
2 tsp dried basil or 2 tbsp fresh slivered basil
1/4 cup fresh oregano leaves
Rice or other grain for serving
1. In a medium Dutch oven or stockpot, heat oil over medium flame until shimmering. Add onions, reduce heat to medium-low, and sauté until softened, about 5 minutes. Add garlic, ginger and jalapeño; sauté until fragrant, about 1 – 2 minutes. Add curry powder, tumeric, cinnamon and cayenne pepper: stirring constantly, cook for 1 minute. Add kale in two batches, stirring and sautéing until kale is wilted. Add tomato and water, stir and reduce heat to low while you prepare the potatoes.
2. Peel and dice potatoes. Add potatoes, coconut milk and dried basil (if using fresh basil, add at the end with the oregano) to the pot. Stir well and bring to a simmer over medium heat. Reduce heat to low, cover and simmer until potatoes are tender, about 20-30 minutes.
3. Uncover and simmer over low heat, stirring occasionally, until sauce is thickened, 10 – 20 minutes. Taste and adjust seasonings. Stir in oregano and serve hot over rice