Indian kale recipes

Discover a variety of mouthwatering Indian kale recipes that are packed with flavor and nutrients. Spice up your meals with these healthy and delicious dishes.
Kale Indian Recipes, Stir Fry Kale Recipe, Indian Kale Recipes, Kale Curry Recipes, Kale Mushroom Recipe, Indian Beans Recipe, Kale Curry, Muthia Recipe, Kale Stir Fry

Kale stir-fry is a simple and tasty curry packed with nutrition. This curry is flavored with coconut and the toor dhal gives a nutty bite. This is a vegan curry. Kale is a cruciferous vegetable. It is one of the nutrient loaded food. It is rich in antioxidants and is a powerhouse for vitamin C. It also provides minerals and beta-carotene. It is easier to grow kale. They continuously give good yield. Picking the tender leaves is all we need to do. I have both curly kale and blue kale in my…

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Family Around The Table
Curried Lentils with Kale and Coconut Milk — a favorite! Over the years, I have made many, many variations of curried lentils — this is my favorite. The addition of kale makes it a one-pot wonder. #lentils #curry #vegan #vegetarian #glutenfree #coconutmilk #wintercooking #kale #onepotwonder Sichuan Noodles, Kale Curry, Lentils Curry, Curried Lentils, Lentil Curry Recipes, Kale Recipe, French Green Lentils, Indian Soup, Masoor Dal

Adapted from Milk Street's recipe for Goan lentil curry (masoor dal). I've made a few small changes: In place of fennel, I've used cumin. The two spices are not similar, but I like cumin, and I like cumin in curries. You could certainly use both. I like to toast the cumin and coriander seeds and grind them in a mortar and pestle, but using pre-ground spices is fine. I like to use two kinds of lentils: French green lentils, which hold their shape, and red lentils, which break down. You…

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Tina Malta
Lentil Dishes Dinners, Hormone Feasting Recipes, Veggie Curry Recipes, Zucchini Recipes Vegan, Alexandras Kitchen, Kale Salad Vegan, Coconut Lentils, Lentils Curry, Lentil Kale

Adapted from Milk Street's recipe for Goan lentil curry (masoor dal). I've made a few small changes: In place of fennel, I've used cumin. The two spices are not similar, but I like cumin, and I like cumin in curries. You could certainly use both. I like to toast the cumin and coriander seeds and grind them in a mortar and pestle, but using pre-ground spices is fine. I like to use two kinds of lentils: French green lentils, which hold their shape, and red lentils, which break down. You…

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Michelle Ford