Kale and Potato Curry
Adapted from Sameen Rushdie's 'Indian Cookery'
1-1/2 lb potatoes
1 lb fresh kale (weighed without stalks)
1 medium onion
1 tsp grated fresh ginger root
2 garlic cloves
1/2 tsp turmeric powder
2 tsp cumin seeds
1 tsp chili powder (or to taste)
2 medium tomatoes
Scrub potatoes and boil them in their skins until almost, but not quite done. Leave to cool, then cut into small cubes. (CATTA NOTE: I actually dice them up and then steam them for 4-6 minutes)
Meanwhile take the de-stalked kale and cook gently for up to 10 minutes, in just the water clinging to the leaves. Cool and chop.
Chop the onion finely, crush or finely chop the garlic and finely chop the tomatoes (CATTA NOTE: I peel the tomatoes first. YUCKY tomatoes skins!) Keep all separate from each other. Measure the spices out in a little bowl.
Brown the onion in a little stock, water, or oil until golden brown. Let it stick slightly from time to time to get that fried smell. (CATTA NOTE: I started out using a little olive oil, but used water to unstick after I let them stick and brown for awhile.)
Add the ginger and garlic to the pan and stir for a moment. Add the spices, and a little more water if necessary. Cook for a few minutes, and then add the tomato. Cook gently 3-5 minutes.
Add the potatoes and kale, mix well - adding a bit more water if needed. It's done when the potatoes are cooked to your liking and the spices of permeated the vegetables.