INDIAN CUISINE has always been one of my favorites because of the exotic spices, fiery chilies, and fresh herbs used in this cuisine. These fabulous flavors tease and tantalize my taste buds and engage all my senses. Some of my favorite Indian foods include curries, chutneys, dosas, raitas, and naan bread.
I have several good neighborhood Indian restaurants where I go to enjoy all my favorites and their food is delicious! Lately I have been so busy with editing my cookbook, helping new clients, and testing new recipes that I really haven’t had the chance to go to my favorite places which has inspired me to create my own curry at home using ingredients that I always keep on hand.
Since Kale is one of my favorite health-promoting leafy greens, I decided to create a curry kale recipe to showcase its earthy flavor and satisfy my craving for Indian food. My recipe has the surprise addition of raisins which provide sweet bursts of flavor which compliment and temper the curry spice and ginger.
KALE IS A TOP SUPERSTAR LEAFY GREEN VEGETABLE FOR VIBRANT HEALTH.
Kale is a healing vegetable that helps strengthen your immune system and protect your body against cancer. Kale is an exceptional source of vitamin E, vitamin C, iron, calcium, chlorophyll, and fiber. It’s also high in important antioxidants including beta-carotene, lutein, zeaxanthin, kaempferol, and quercetin which provide fantastic health benefits along with protecting our bodies from free radical damage and inflammation.
If you want more information about kale’s amazing health benefits check out my post.
Enjoy this creamy kale coconut curry over steamed quinoa or brown rice for a tasty and satisfying vegetarian meal.
For all you kale lovers, what’s your favorite way to eat kale? If you would like to contribute to the conversation, please take a moment to leave a comment.
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Kale Coconut Curry
Vegan, Gluten-Free, Dairy-Free
Serves 2-3
1 large bunch organic kale
1 tablespoon virgin coconut oil
⅓ cup chopped white onion
2 peeled grated garlic cloves
1 teaspoon peeled grated ginger
2 teaspoons organic curry powder (Good Sources for spices and sea salt)
¼ cup filtered water
¾ teaspoon Himalayan sea salt
⅛ teaspoon fresh ground black pepper
¼ cup dark raisins
1 cup organic regular coconut milk
1. Remove kale from stems and tear or cut into smaller pieces. Reserve stems for vegetable stock or compost. Rinse kale well to remove any dirt and drain off water.
2. Heat coconut oil over medium heat in a sauté pan with a top until melted and hot but not smoking. Add onions, garlic, ginger, and curry powder and sauté for 2-3 minutes.
3. Add kale and water into pan and sprinkle with sea salt and black pepper. Cover with top and cook for several minutes on medium-high until kale starts to soften and wilt.
4. Add raisins and coconut milk, lower heat to medium, cover, and cook until kale is tender and coconut milk has reduced into a creamy sauce that coats the leaves. Stir kale occasionally while cooking. Serve immediately.
This looks really good. Haven’t tried Indian food but I bet it is really good. That is so interesting that kale helps fight cancer and boost the immune system. A must have.
jacob recently posted..Network Marketers Guide To Overcoming MLM Information Overload
Hi Jacob, Kale is a must have in your diet and I hope you try the recipe. Indian food is really delicious and once you try it you might get hooked on it like me..
This looks great! I love curry and adore kale
Thanks so much for stopping by and introducing yourself xx
Emma Galloway recently posted..a few of my favourite things {april 2012}
Thanks Emma! Kale and curry are two of my favorites also. I enjoyed reading your blog.
Hi Shelley,
This looks awesome. I love Indian food!!!! Not only does this look yummy, but eating kale mixed with the above ingredients is like a superfood festival. It’s not the meat and potato feeling the
American diet leaves you with after a meal that leads you to your couch for a nap. Instead, this would lift your energy levels and make you feel great.
Your recipes are awesome.
Donna
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Donna, Your wonderful comments bring joy to my heart! Your support lets me know that starting my blog was the right thing to do. Thank You.
Shelley,
Looks like a wonderful recipe. My daughter spent some time in India and brought back some delicious recipes to make for us. When we lived in the Philippines we created a recipe out of the very popular and nutritious kang kung vegetable that had bacon, garlic a bit of soy and other ingredients and served it over rice or spaghetti noodles. Yum. I think I could use kale or spinach and do something similar stateside.
Thank you so much. I love new recipes!
Lynn
Lynn Jones recently posted..How You Can LIVE a Healthy Life Daily.
Lynn, I bet you have some yummy recipes both from your time in the Philippines and from your daughter sharing her recipes from India. Kale is so versatile and you could try it in some of your recipes and see how you like it. I also like making a curry dish with spinach and potatoes, it’s tasty!
looks just delicious! I’d probably also make it sometimes omitting the curry powder, and would love that variation of this excellent recipe!
Thanks Stephanie, You could make the recipe without the curry powder and raisins and have it as cream kale.
Wow, the ingredients make it sound delicious…looks like we have something for dessert.
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Thanks Erin! I never had my kale coconut curry for dessert but you may be on to something! LOL!
Hello Shelley
Love your site I just found it via friends at the TSA. You have some truly yummy sounding and looking food shared here and all so healthy! I have to confess I am in fact quite probably the laziest cook in all of France in fact it is surprising to me they have not asked me to leave the country for lack of effort. We are after all reputed to the chefs of the world! I’ll be sharing your site with lots of friends with a love of cooking. An alkaline diet has always been appealing to me simply because of all the raw food… aka no cooking required, thanks Shelley I’ll be back.
Hi Sadie, Welcome to my site! I’m so glad you stopped by and even if you are the laziest cook in France
hopefully you will take the time to make some of my easy recipes. Thanks for sharing my site with your friends!
Shelley you are a superstar! As yummy as this recipe looks, the health benefits make it look even more appealing. May just have to make this dish over the weekend with the family. Im thinking there may be a way to implement Kale into a salad dressing so that I can eat this more regularly particularly because it contains quercetin. Thanks once again, you rock!
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Wow, thanks Silo! I’m so happy you like the curry. Kale is one of my absolute favorite leafy greens and you could make it into a dressing. Just blend a few leaves with fresh fruit like berries or pineapple and either some avocado or extra virgin olive oil and it should make a yummy salad dressing.
I make raw kale salad, often. Simply wash and de-rib kale, ripping into bite-sized pieces. Dress as you would any salad, and periodically toss for about 20-30 mins. If your dressing contains an oil and an acid, it’ll soften the raw kale and make It edible to even the most finicky!
Hi That Girl, I like to enjoy kale both cooked and raw to mix it up. I do have a tasty raw kale salad with pineapple hemp dressing recipe that’s on my blog. Here’s the link if you want to check it out: http://aharmonyhealing.com/kale-apple-salad-with-pineapple-hemp-dressing/
This looks very simple and tasty. I will definitely try it. Most likely with collards or some other greens. Thanks
Hi Princess Shimari, The recipe is really easy to make and is very satisfying. I bet it would be fantastic with a mix of collards, kale, and swiss chard. Enjoy!
I just made this recipe for the first time tonight…it was delicious and left a feeling of warm satisfaction without feeling heavy. We will most definitely be incorporating this dish into our regular rotation. Thanks for sharing!
Hi Nanc, I’m so happy to hear that you enjoyed the recipe! Kale is such a fantastic vegetable and so versatile. Thanks for sharing your experience.
Wow, this is so tasty. I added some lentils boiled in broth with a bay leaf for some added protein. Love the added sweetness from the raisins.
Thanks Maren! I like the addition of the lentils, I will have to try this variation next time I make it.