Kale Curry Food

CRISPY ROASTED KALE

Steps:

• Preheat the oven to 350 degrees F. Arrange 3 oven racks evenly spaced in the oven.
• Lay each kale leaf on a board and, with a small sharp knife, cut out the hard stem. Tear large leaves in half. Place the kale in a large bowl of water and wash it well. Drain the kale and dry it in a salad spinner. Dry the bowl, and put the kale back in the bowl.
• Toss the kale with the olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon pepper. Divide the kale among 3 sheet pans or roast them in batches. If you put too much kale on one pan, it will steam rather than roast and will never become crisp. Roast for 15 minutes, until crisp. Sprinkle with fleur de sel and serve hot.

CHICKEN, CHICKPEA AND KALE CURRY

Steps:

• Pierce the sweet potatoes with a fork or knife point in several places, then bake in a pre-heated 400 degree oven for about 1 hour, or until tender. Set aside.
• Slice the chicken breast into small cubes, approximately 1 inch thick.
• Heat the oil in a deep pot, carefully add the chicken pieces. Allow to cook undisturbed on once side for about 3-4 minutes, or until golden brown. Flip the chicken and allow to brown on the other side. Remove the chicken to a bowl and set a side.
• To the hot pan, add the onions and cook, stirring occasionally, on medium-low heat until they soften and start to take on color.
• Add the dried spices, stir and cook for 1-2 minutes.
• Stir in the tomatoes, sugar, and water. Raise the heat to high and bring to a boil. Stir, cover, reduce heat and simmer gently for 20 minutes.
• Add the reserved chicken, chickpeas, chopped kale and simmer until the greens are tender, 3-8 minutes. Then turn off the heat and let cool for about 10 minutes before serving.
• Cut each sweet potato in half.
• To serve, top a sweet potato half with the curry, a spoonful of yogurt, and chopped cilantro or mint (if using).

COCONUT & KALE FISH CURRY

Steps:

• Heat the oil in a casserole dish. Cook the onion with a pinch of salt for 10 mins until it starts to caramalise. Stir through the ginger, turmeric and curry paste, and cook for 2 mins.
• Add the tomatoes, kale and chilli, and pour in the coconut milk and stock. Simmer for 10-15 mins or until the tomatoes begin to soften. Scoop out the chilli and discard.
• Cook the rice following pack instructions. Gently stir the prawns and cod through the curry, then cook for another 3-5 mins. Squeeze over the lime and stir through half of the coriander. To serve, scatter over the remaining coriander and the coconut flakes, if you like. Serve with the rice.

CURRIED CHICKPEAS & KALE

Steps:

• Combine all ingredients in your crock pot and let it cookon low 7 to 8 hours, or on high for 4 hours.

KALE WITH CHANA & COCONUT

Steps:

• Heat the butter in a deep frying pan, add the onion, then soften gently for 5 mins. Turn up the heat and add the ginger and spices; fry for 2 mins until fragrant. Stir in the tomato purée.
• Add the kale, chickpeas, stock and two-thirds of the coconut, stir well, then cover the pan. Bring to a simmer and let the kale steam for 10 mins until very well wilted. Mix in the yogurt and chutney, then season to taste - don't boil once the yogurt has gone in. Remove the pan from the heat, and leave it covered to stay warm.
• Heat the oil in a small saucepan. When it's hot, add the garlic (and curry leaves, if using) and sizzle for 30 secs-1 min until the garlic begins to turn golden. Spoon the oil, garlic and curry leaves over the chickpeas and kale, then finish with the remaining coconut.