If you have a fresh bunch of curly Kale ready, this kale curry can be done in less than 30 minutes. I had such a good harvest of Kale in my garden this year that I had to try something different than the usual kale salads or Kale soup. I agree to be sent email.
If you are tired of kale chips, soup, or salads, here is a delicious way to enjoy this super-green differently and creatively. This kale curry has flavors from Indian recipes, but you can adjust the seasonings according to your personal taste. With precooked kale, this easy recipe gets even more easier. Check out my Instant Pot kale recipe for more details. It’s as good as zucchini curry and tastes great when served with steamed white rice or rotis. I will bet this recipe will be added to your collections of Indian kale recipes.
Quick and easy to make. Cooking time is less than 30 minutes! Highly adaptable - adjust the spices according to your taste. I like my kale curry more on the spicy side, so I added a little extra red chili powder. Comforting and flavorful. Packed with health benefits from Kale. It tastes great the next day, too. So, it’s a great option for lunch boxes. Unlike most curries that use toor dal (Kale Dal curry)
Ingredients
Instructions
Heat olive oil in a large pan over medium heat. Add chopped garlic and onions and cook for 3-4 minutes until lightly browned. Add tomato paste, cubed potatoes, carrots, and salt to the caramelized onions. Cook for 7-8 minutes on low flame. Add all the spices and mix to combine. Add coconut milk and cook for 10-12 minutes on low flame until the kale and potatoes are cooked. Serve with some warm rotis or white or brown rice. Enjoy!
Storage
This kale curry will keep in the fridge for up to 3 days. Reheat it on the stove or in the microwave until heated through. Spices: Feel free to skip any spices if you don’t have them. Kale: You can use spinach, chard, or any other leafy vegetable if you don’t have kale. Tomato paste: Use canned tomatoes or tomato sauce instead.
Top tips
Once you are done cooking this delicious kale curry, top it off with a sprinkle of fresh lemon juice. It will give the curry an extra zesty flavor! Use only organic kale since non-organic kale can contain residue from pesticides. When adding the spices, start with a smaller amount and adjust according to your taste preferences. You can always add more, but you can’t take it away if it’s too spicy!
You might also like
Pairing
I love to serve this Indian kale curry with these recipes: Just subscribe to my newsletter for more delicious vegan recipes such as this sent directly to your inbox. Follow me on social media Facebook, Instagram, and Pinterest.
📖 Recipe
