Potato Curry

YUMMY. Can use any dark leafy green instead of collards

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Step 1

heat ghee on medium in a large pot.

Step 2

Add red chillis and mustard seeds to ghee, and temper on medium. Once mustard seeds start to pop, lower heat to low and add onion immediately

Step 3

add in onions + salt. cook on low for 10 mins. onions should release their water and simmer

Step 4

Add in ginger and garlic, stir until aromatic (1-2 mins).

Step 5

stir in potatoes and let saute for 2-3 mins (let them brown slightly)

Step 6

cover mixture in water (less than 1 cup), bring to simmer

Step 7

Let potatoes soften and cook in the simmering water (5-6 mins +).

Step 8

Once soft, break them up a little (or alot) with a large spoon. Makes creamy consistency

Step 9

Stir in 2 tbsp ground spices (kitchari mix) and add the rest of the water, bring to simmer

Step 10

(Optional) Stir in coconut milk, let simmer for 1 more min

Step 11

Turn off heat, stir in leafy greens

Step 12

Serve with rice!