Tomato Coconut Curry Stew

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Tomato Coconut Curry Stew | Loaded with chickpeas, kale, potatoes and topped with a sprinkling of fresh coriander.

Ingredients

1 tablespoon coconut oil
1 medium yellow onion, diced
1 tablespoon curry powder
1 teaspoon sea salt
1/4 teaspoon black pepper
1 bay leaf
4 cloves of garlic, minced or crushed
1 tablespoon minced fresh ginger
1 cup 1/2 inch diced waxy potatoes
28 oz can crushed tomatoes
15 oz can full fat coconut milk
1 cup vegetable stock (240 ml)
15 oz can chickpeas, drained and rinsed
3 cups curly kale chopped, stems removed
cilantro/coriander to garnish
additional salt/pepper to taste

Instructions

View the full recipe at A Saucy Kitchen →