Recipe: Yummy Indian spiced sauteed kale

Indian spiced sauteed kale. This recipes provides a delicious combination of flavor and nutritional health values along with wonderful boost of energy and detoxification all found in. I didn't have coriander or garam masala so I added red onion sauteed in olive oil with the garlic. Not enough flavor The Indian spices are nice but with that much kale I had to add sugar and apple cider vinegar which is the way my father.

Separate the leaves from the stems; discard the stems, then roughly chop the leaves. This rich and flavorful sauteed kale and spinach recipe expresses incredibly deep flavors for such a short ingredient list, and serves as the perfect accompaniment to Chef Bella's Coriander Lemon Chicken and North Indian Tomato Sauce for a truly authentic and satisfying meal. We ate these Indian spiced chickpeas and greens with basmati rice and a healthy addition of my homemade hot sauce. You can have Indian spiced sauteed kale using 7 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Indian spiced sauteed kale

1. It's 2 bunches of kale, leaves separated from stalk and chopped.
2. Prepare 4 cloves of garlic.
3. Prepare 2 of Dried red chilliies.
4. You need 2 teaspoons of Mustard seeds.
5. It's 2 teaspoons of Cumin seeds.
6. Prepare 1 table spoon of Shredded coconut.
7. Prepare 8-10 of roasted cashews, chopped.

An Indian pickle (achaar) or chili sauce would have been nice as well. The chickpeas would also have been so tasty served with either plain yogurt or a homemade vegan raita. Kosher salt, freshly ground black pepper and red-pepper flakes to taste. Wash the kale well and remove the leaves from the stems.

Indian spiced sauteed kale instructions

1. Heat oil in a saute panm when hot, add garlic, red chillies, mustard seeds and cumin seeds, and wait for theustard seeds to splutter.
2. Add in the chopped kale and some salt, and saute until the leaves lose water and are fully cooked.
3. Towards the end, mix in the coconut powder..
4. Transfer to a serving bowl and top with roasted cashews bits..

Save the stems for cooking or smoothies or discard them. Add the kale leaves and stir constantly until all of the leaves are coated with oil and they begin to darken. Reduce heat to medium-low, cover the pan and. All about Jess + Easy Healthy Recipes + Lunch/Dinner + One Pan Dinners. Using spices (like this divine Cajun spice) and a high-quality non-stick pan when cooking are great ways to add lots of flavour without any extra oils or nasties!