Indian Kale Curry Recipe
Servings Prep Time
4 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 10 minutes
Cook Time
20 minutes
Ingredients
Spice masala or (2-3 Tbspns) of MTR Samabar masala powder
Tempering
Instructions
  1. To 1 cup of water add the tamarind and bring to boil. Once the tamarind is softened, press it down and combine to make tamarind water. Remove the excess fibre or stones using a strainer. Skip this step if using tamarind paste.
  2. To the tamarind water add the jaggery/ coconut sugar, turmeric powder (skip this ingredient now if adding the turmeric root) and salt to taste. Let it come to a boil.
  3. Add the chopped kale and sliced onions and let it come to a boil. Then add the spinach.
  4. While the kale is cooking, start roasting the spice masala ingredients. On a medium heat dry roast the cumin, methi, urad dal and coriander seeds and set aside. Then dry roast the chilies or chili flakes. Combine the spices along with chilies/flakes and the paprika (if using), turmeric root (if using instead of powder), urad dal, methi and grind to a fine powder.
  5. Add the spice powder to the kale and spinach. Let it boil for 5 minutes, till well combined.
  6. Add the coconut cream and mix well till combined. If the sambar has become to watery you can add the rice flour or arrow root flour. Make it into a paste with a little water before adding to the hot curry. Let it bubble for a further five minutes. Check to taste the seasoning.
  7. For the tempering: Heat the ghee or coconut butter in a small pan. When hot add the mustard seeds. When it starts to splutter add the garlic and fry till the garlic turns golden. Add the red chili and curry leaves at this point and fry till the curry leaves turn crisp (aprox a minute). Add to the curry and take it off the heat.
  8. Serve this Indian kale sambar hot with steamed buckwheat or quinoa.