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1
Place the potato in a small sauce pot, just large enough to fit the potato.
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2
Cover the potato fully in cold salted water.
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3
Bring to a boil, then reduce to a steady simmer, and cook until tender, typically 30-45 minutes.
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4
Remove potato, and set aside to cool.
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5
While the potato is cooking, place a skillet over medium heat, and add 2 tablespoons of the olive oil, then half of the onion.
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6
Cook until tender.
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7
Add the kale and 1 tablespoon apple cider vinegar to the pan.
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8
Cook until kale is wilted and tender, about 5-10 minutes.
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9
Once potato is cool, peel and slice into 1/2-inch thick half-moons.
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10
Add the potatoes to the kale, and heat through.
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11
Season to taste with salt and pepper, and set aside to be served warm.
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12
Heat a saute pan over medium-high heat.
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13
Add 1 tablespoon of the oil, heat, then add the sausage.
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14
Brown all around, remember that the sausage is already fully cooked, so you dont have to worry about doneness.
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15
Once the sausage is browned, remove from pan, and set aside.
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16
Return pan to a medium heat, and add the additional cooking oil.
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17
Add the remaining half of the onions, and cook while stirring until fully translucent, about 6-10 minutes.
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18
Add the Madras curry power and hot paprika, and stir to fully coat the onions.
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19
Add the tomato, raw sugar, and 1 tablespoon apple cider vinegar.
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20
Bring to a boil, then reduce to a simmer.
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21
Cook at a simmer for about 20 minutes.
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22
Season to taste with salt and pepper.
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23
Slice the sausage and return to the pan, and reheat in the sauce.
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24
Serve and enjoy!
