Olive oil - 3 tbsp.
Garlic clove
Onion - half
2 Potatoes
Kale, 1 bunch, with stems
1 tbsp. cloves
1 tbsp. turmeric
1 tbsp. cumin
1/2 tbsp. fresh ginger
Coconut milk - half can
1 cup water
Prepare Sauce:
Cloves, ginger, turmeric, cumin, coconut milk, water. Mix. Set aside.
Cut kale into bit-sized pieces, separating leaves from stems. Save stems.
Bake 2 potatoes until they are slightly soft
Drizzle 2 tbsp. olive oil in wok, adding 1 garlic clove and 1/2 onion.
Add kale stems
When potatoes are baked, cut into bit-sized pieces. Drop into pan. Bake until soft and slightly browned.
Add Kale leaves.
Add sauce.
Let cook 20 minutes.
Serve over rice or alone.
