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
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.