1 tablespoon coconut oil or olive oil
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 small Red Dog onion, peeled and finely chopped
1 medium green chili pepper, deseeded, and finely chopped (put less if you prefer your curry less hot)
2 large garlic cloves, peeled and crushed
2 teaspoons finely chopped fresh ginger roots
4 small Red Dog carrots, peeled and diced (1 1/2 cups of diced carrots)
2 cups peeled and diced Red Dog German Butterball potatoes
2 cups chopped Red Dog lacinato kale (stems removed, and leaves chopped)
1 cup coconut milk
2 cups water
Salt & pepper

In a wok or cooking pot over high heat, heat 1 tablespoon of coconut oil or olive oil. Stir in the ground coriander, cumin and turmeric, and cook for a few seconds, until fragrant.

Add the onion, chili pepper, garlic and ginger, and cook stirring often for 1-2 minutes.

Add the carrot, potato and kale, and cook for about 6-7 minutes stirring frequently, until the kale has wilted.

Cover with coconut milk and water, add salt and pepper, and stir well. Bring to a boil, reduce the heat to medium-high heat, and simmer covered for 30 minutes, until the potato is cooked through and tender.

Taste, and add more salt and pepper if needed. Remove from the heat, and let it stand for 5 minutes before serving.

Serve with naan bread or brown rice.