Are you tired of the same old boring greens? Look no further! Kale, that superfood we can’t get enough of, gets a flavorful makeover in these 20 Indian-inspired recipes. From spicy stir-fries to creamy curries, and crispy snacks to comforting stews, our collection has something for everyone. Whether you’re a kale newbie or a seasoned green lover, these recipes will inspire you to get creative with this nutritious leafy green. In the following pages, we’ll take you on a culinary journey through India, where kale meets rich spices, creamy coconut milk, and aromatic herbs.
**Recipe Highlights**
* Indian Spiced Kale and Potato Stir Fry: A quick and easy weeknight dinner that’s packed with flavor
* Kale and Chickpea Coconut Curry: A creamy, comforting curry that’s perfect for a chilly evening
Indian Spiced Kale and Potato Stir Fry
Experience the bold flavors of India with this quick and easy stir-fry recipe, featuring kale and potatoes infused with aromatic spices.
Ingredients:
– 1 bunch of curly kale, stems removed and chopped
– 2-3 medium-sized potatoes, peeled and diced
– 2 tablespoons vegetable oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric powder
– Salt, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add sliced onion and cook until translucent, about 3-4 minutes.
3. Add diced potatoes, cumin, curry powder, and turmeric. Cook for 5 minutes, stirring occasionally.
4. Add chopped kale and minced garlic. Stir-fry until kale is tender, about 5-7 minutes.
5. Season with salt to taste.
6. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 20-25 minutes
Kale and Chickpea Coconut Curry
This recipe combines the nutritional benefits of kale and chickpeas with the creamy richness of coconut milk, all wrapped up in a flavorful curry.
Ingredients:
– 1 bunch curly kale, stems removed and discarded, leaves chopped
– 1 can chickpeas (14.5 oz), drained and rinsed
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon curry powder
– 1/2 teaspoon ground cumin
– 1/4 teaspoon turmeric
– 1 can coconut milk (14 oz)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large skillet, heat 2 tablespoons of oil over medium-high heat.
2. Add onions and cook until translucent, about 3-4 minutes.
3. Add garlic, ginger, curry powder, cumin, and turmeric; cook for an additional minute.
4. Add chickpeas and chopped kale; stir to combine.
5. Pour in coconut milk and bring to a simmer.
6. Reduce heat to medium-low and let curry simmer for 10-12 minutes or until the kale is tender.
7. Season with salt and pepper to taste.
8. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 15-18 minutes
Tandoori Kale Chips with Yogurt Dip
A flavorful twist on traditional kale chips, these tandoori-spiced crisps are perfect for snacking or as a side dish. Pair them with a tangy yogurt dip for a delightful combination.
Ingredients:
– 2 cups curly kale leaves
– 1/4 cup olive oil
– 2 tablespoons tandoori paste
– 1 teaspoon lemon juice
– Salt, to taste
– Yogurt Dip:
+ 1 cup plain Greek yogurt
+ 1 tablespoon chopped cilantro
+ 1 tablespoon lemon juice
+ Salt, to taste
Instructions:
1. Preheat oven to 250°F (120°C).
2. Rinse kale leaves and remove stems. Dry thoroughly with a paper towel.
3. In a bowl, toss kale with olive oil, tandoori paste, lemon juice, and salt until evenly coated.
4. Spread kale mixture on a baking sheet in a single layer.
5. Bake for 20-25 minutes or until crispy, flipping halfway through.
6. Meanwhile, prepare the Yogurt Dip by mixing all ingredients in a bowl.
7. Serve tandoori kale chips warm with yogurt dip for dipping.
Cooking Time: 20-25 minutes
Kale and Paneer Saag
A flavorful and nutritious Indian-inspired dish that combines the richness of paneer (Indian cheese) with the earthy goodness of kale.
Ingredients:
– 1 bunch of curly kale, stems removed and discarded, leaves chopped
– 250g paneer, crumbled
– 2 medium onions, finely chopped
– 3 cloves of garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon garam masala powder
– Salt, to taste
– 2 tablespoons butter or vegetable oil
– 1 cup water or chicken broth
Instructions:
1. Heat butter or oil in a large pan over medium heat.
2. Add onions and cook until they start to brown (3-4 minutes).
3. Add garlic, cumin, and garam masala powder; cook for 1 minute.
4. Add kale leaves and cook until wilted (5-6 minutes).
5. Stir in crumbled paneer and salt to taste.
6. Add water or broth and simmer for 2-3 minutes, or until the sauce has thickened slightly.
Cooking Time: 15-20 minutes
Masala Kale and Lentil Soup
Warm up with this comforting and flavorful soup that combines the goodness of lentils, kale, and aromatic spices.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 cups water
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– Salt, to taste
– 4 cups curly kale leaves, stems removed and discarded
– 2 tablespoons tomato paste
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic, cumin, curry powder, and turmeric. Cook for an additional minute.
4. Add the lentils, water, salt, and tomato paste. Bring to a boil, then reduce the heat to low and simmer for 20-25 minutes or until the lentils are tender.
5. Stir in the kale leaves and cook until wilted, about 5 minutes.
6. Serve hot, garnished with chopped fresh cilantro if desired.
Cooking Time: 35-40 minutes
Kale Pakoras with Mint Chutney
A twist on the classic Indian snack, these crispy kale pakoras are served with a refreshing mint chutney for a flavorful and healthy treat.
Ingredients:
For the Kale Pakoras:
– 1 bunch of curly kale, stems removed
– 1/2 cup all-purpose flour
– 1/4 teaspoon baking powder
– 1/4 teaspoon salt
– 1/4 cup lemon juice
– 1/4 cup water
– Vegetable oil for frying
For the Mint Chutney:
– 1 cup fresh mint leaves
– 1/2 cup plain yogurt
– 1 tablespoon lemon juice
– Salt, to taste
– 1/4 teaspoon cumin powder (optional)
Instructions:
1. In a bowl, combine flour, baking powder, and salt.
2. Add lemon juice and water to the flour mixture; mix until a thick batter forms.
3. Heat oil in a deep frying pan over medium-high heat.
4. Dip kale leaves into the batter, coating both sides evenly.
5. Fry pakoras in batches until crispy and golden brown (about 3-4 minutes per batch).
6. Drain on paper towels.
7. For the mint chutney, blend all ingredients together until smooth.
8. Serve warm pakoras with a dollop of mint chutney.
Cooking Time: 20-25 minutes
Kale, Spinach, and Fenugreek Stir Fry
Experience the earthy flavors of three superfoods combined in this quick and easy stir fry recipe. Packed with nutrients, this dish is perfect for a healthy and satisfying meal.
Ingredients:
– 2 cups curly kale, stems removed and discarded, leaves chopped
– 1 cup fresh spinach leaves
– 1/4 cup fenugreek leaves (optional)
– 1 tablespoon olive oil
– 1 clove garlic, minced
– Salt to taste
Instructions:
1. Heat the olive oil in a large skillet or wok over medium-high heat.
2. Add the chopped kale and cook until wilted, about 3-4 minutes.
3. Add the spinach leaves and fenugreek (if using) and stir-fry until the greens are tender, about 2-3 minutes.
4. Add the minced garlic and stir-fry for an additional minute.
5. Season with salt to taste.
Cooking Time: 6-8 minutes
Kale and Sweet Potato Samosas
These crispy samosas are filled with a delicious blend of sautéed kale, roasted sweet potatoes, and aromatic spices. A perfect fusion of flavors and textures to delight your taste buds.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon salt
– 1/4 teaspoon baking powder
– 1/4 cup ghee or vegetable oil
– Filling ingredients (see below)
– Water, for blending
Filling:
– 1 medium sweet potato, roasted and diced
– 2 cups curly kale, stems removed and chopped
– 1 small onion, finely chopped
– 1 clove garlic, minced
– 1 teaspoon ground cumin
– Salt, to taste
Instructions:
1. Preheat oil in a deep frying pan or a deep fryer to medium-high heat.
2. In a large mixing bowl, combine flour, salt, and baking powder.
3. Add ghee or oil and mix until the dough comes together.
4. Knead the dough for 5-7 minutes, until smooth and pliable.
5. Divide the dough into 8-10 equal portions.
6. Roll out each portion into a thin circle.
7. Place 1 tablespoon of filling in the center of each circle.
8. Fold the dough over the filling to form a triangle or a cone shape.
9. Seal the edges by pressing with a fork or your fingers.
10. Fry the samosas for 3-4 minutes on each side, until golden brown and crispy.
11. Drain excess oil on paper towels and serve hot.
Cooking Time: 15-20 minutes
Creamy Vegan Kale Korma
A rich and creamy Indian-inspired dish that combines the earthiness of kale with the warmth of aromatic spices.
Ingredients:
– 2 cups curly kale, stems removed and chopped
– 1 medium onion, diced
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon curry powder
– 1/4 teaspoon turmeric
– 1/4 teaspoon paprika
– 1/2 cup vegan cream (such as soy or almond milk)
– 1 tablespoon olive oil
– Salt and pepper, to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. In a large skillet, heat the olive oil over medium-high heat.
2. Add the onion and cook until softened, about 3-4 minutes.
3. Add the garlic and cook for an additional minute.
4. Stir in the cumin, curry powder, turmeric, and paprika. Cook for 1 minute.
5. Add the kale and cook until wilted, about 5-6 minutes.
6. Pour in the vegan cream and stir to combine. Bring the mixture to a simmer.
7. Reduce heat to low and let cook for an additional 2-3 minutes or until the sauce has thickened slightly.
8. Season with salt and pepper to taste.
9. Garnish with chopped cilantro, if desired.
Cooking Time: Approximately 15-20 minutes.
Kale, Corn, and Peas Sukke
This flavorful sukke (a popular Indian-inspired dish) combines the nutritional benefits of kale with the sweetness of corn and peas. A perfect side dish or light meal for a busy day.
Ingredients:
– 1 bunch of kale, stems removed and chopped
– 1 cup of frozen peas
– 1 cup of frozen corn kernels
– 2 cloves of garlic, minced
– 2 tablespoons of olive oil
– Salt, to taste
– Lemon wedges, for serving (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss together kale, peas, corn, and garlic.
3. Drizzle with olive oil and season with salt.
4. Spread the mixture on a baking sheet lined with parchment paper.
5. Roast in the preheated oven for 20-25 minutes or until the kale is tender and slightly caramelized.
Cooking Time: 20-25 minutes
Spiced Kale and Quinoa Biryani
A flavorful and nutritious twist on traditional Indian biryani, this recipe combines the earthiness of kale with the nuttiness of quinoa.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon turmeric powder
– Salt, to taste
– 2 cups curly kale, stems removed and discarded, leaves torn into bite-sized pieces
– 1 cup chicken or vegetable broth
– 1 tablespoon lemon juice
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook quinoa according to package instructions using water or broth.
3. Heat oil in a large skillet over medium-high heat. Add onion and cook until translucent, about 5 minutes.
4. Add garlic, cumin, smoked paprika, and turmeric. Cook for an additional minute.
5. Add kale to the skillet, stirring to combine with spice mixture. Cook until wilted, about 5-7 minutes.
6. In a separate bowl, whisk together broth and lemon juice. Pour over kale mixture, stirring to combine.
7. Fluff cooked quinoa and stir in the kale mixture.
8. Transfer to a baking dish and bake for 20-25 minutes or until heated through.
Cooking Time: Approximately 45-50 minutes
Kale and Moong Dal Curry
This hearty curry is a perfect blend of Indian flavors, packed with nutritious kale and moong dal (split yellow lentils). A comforting and warming dish that’s easy to make and delicious to eat.
Ingredients:
– 1 bunch kale, stems removed and chopped
– 1 cup moong dal
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric powder
– Salt, to taste
– 2 tablespoons vegetable oil
– 2 cups water
– Fresh cilantro, for garnish
Instructions:
1. Rinse the moong dal and soak it in water for at least 4 hours or overnight. Drain and set aside.
2. Heat oil in a large pan over medium heat. Add onions and cook until they start to brown (5 minutes).
3. Add garlic, cumin, curry powder, and turmeric. Cook for 1 minute, stirring constantly.
4. Add the chopped kale and cook until it starts to wilt (3-4 minutes).
5. Add the soaked moong dal and water to the pan. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the lentils are tender.
6. Season with salt to taste.
7. Garnish with fresh cilantro and serve hot.
Cooking Time: 30-40 minutes
Garam Masala Kale Stir Fry with Coconut
A flavorful and nutritious vegetarian dish that combines the earthy taste of kale with the warmth of Indian spices, topped with a creamy coconut sauce.
Ingredients:
– 2 cups curly kale, stems removed and discarded, leaves coarsely chopped
– 1 tablespoon vegetable oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon garam masala powder
– Salt, to taste
– 1/4 cup coconut cream
– 2 tablespoons chopped fresh cilantro (optional)
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add kale, cumin, garam masala, and salt. Cook, stirring frequently, until kale is tender but still crisp, about 5-6 minutes.
4. Stir in coconut cream and continue cooking for an additional minute.
5. Garnish with cilantro, if desired.
Cooking Time: 15-20 minutes
Kale and Cashew Poriyal
A flavorful and nutritious South Indian-inspired dish that combines the nutritional benefits of kale with the creamy richness of cashews.
Ingredients:
– 1 bunch of curly kale, stems removed and chopped
– 1/2 cup of cashews
– 2 cloves of garlic, minced
– 1 small onion, finely chopped
– 1 teaspoon of grated ginger
– Salt, to taste
– 2 tablespoons of olive oil
Instructions:
1. Heat the olive oil in a large pan over medium heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and grated ginger; cook for an additional minute.
4. Add the chopped kale to the pan and stir well to combine with the onion mixture. Cook until the kale is slightly wilted, about 5 minutes.
5. In a blender or food processor, grind the cashews into a smooth paste.
6. Add the cashew paste to the pan and stir well to combine with the kale mixture.
7. Season with salt to taste.
8. Serve hot and enjoy!
Cooking Time: 15-20 minutes
Kale and Tomato Rasam
Rasam, a popular South Indian soup, gets a nutritious boost with the addition of kale and juicy tomatoes. This recipe is a perfect blend of flavors and textures that will leave you craving for more.
Ingredients:
– 2 cups curly kale, stems removed and chopped
– 2 medium tomatoes, diced
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 1/2 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– Salt, to taste
– Water, as needed
Instructions:
1. In a large pot, heat some oil over medium heat.
2. Add the chopped onion and cook until translucent.
3. Add the minced garlic and grated ginger; sauté for 1 minute.
4. Add the diced tomatoes and cooked kale; stir well to combine.
5. Add cumin, turmeric powder, and salt; mix well.
6. Gradually add water as needed to achieve a consistent soup-like consistency.
7. Simmer the rasam for 15-20 minutes or until the flavors have melded together.
Cooking Time: 25-30 minutes
Crispy Kale Pakoda with Tamarind Chutney
Elevate your snack game with this crispy and flavorful kale pakoda, served with a tangy tamarind chutney. Perfect for a quick pick-me-up or as a crunchy accompaniment to your favorite meals.
Ingredients:
– 1 bunch of kale, stems removed and leaves torn into small pieces
– 1/2 cup chickpea flour
– 1/4 teaspoon baking powder
– 1/4 teaspoon salt
– 1/4 cup vegetable oil
– Tamarind chutney (store-bought or homemade)
Instructions:
1. Preheat the oil in a deep frying pan over medium heat.
2. In a bowl, mix together the kale, chickpea flour, baking powder, and salt.
3. Add 2 tablespoons of water to the mixture and knead until a dough forms.
4. Divide the dough into small portions and shape each one into a ball.
5. Flatten each ball slightly into a disk shape and fry in batches for 3-4 minutes on each side, or until crispy and golden brown.
6. Remove the pakodas from the oil with a slotted spoon and drain excess oil on paper towels.
7. Serve hot with tamarind chutney.
Cooking Time: 15-20 minutes
Kale and Coconut Milk Stew
This hearty stew combines the nutritional benefits of kale with the creamy richness of coconut milk, creating a comforting and healthy meal.
Ingredients:
– 2 cups curly kale, stems removed and chopped
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 can (14 oz) diced tomatoes
– 1 cup coconut milk
– 1 teaspoon curry powder
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the chopped kale and cook until wilted, about 5 minutes.
5. Stir in the diced tomatoes, coconut milk, curry powder, salt, and pepper.
6. Bring the stew to a simmer and let cook for 10-15 minutes or until the flavors have melded together.
Cooking Time: 20-25 minutes
Kale and Turmeric Rice
This vibrant rice dish combines the earthy flavors of kale with the warm, golden tones of turmeric, perfect for a healthy and satisfying meal.
Ingredients:
– 1 cup uncooked white or brown rice
– 2 cups water
– 1 bunch curly kale, stems removed and discarded, leaves chopped
– 1 teaspoon grated fresh turmeric
– 1 tablespoon olive oil
– Salt, to taste
Instructions:
1. Rinse the rice in a fine-mesh strainer and drain well.
2. In a medium saucepan, combine the rice and water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15-20 minutes or until the water is absorbed and the rice is tender.
3. While the rice cooks, heat the olive oil in a large skillet over medium-high heat. Add the chopped kale and cook, stirring occasionally, until wilted, about 5 minutes.
4. Stir in the grated turmeric and season with salt to taste.
5. Once the rice is cooked, fluff it with a fork and add it to the skillet with the kale mixture. Toss to combine, then serve hot.
Cooking Time: 30-40 minutes
Kale Chakli with Curry Leaves
This flavorful flatbread recipe combines the nutritional benefits of kale with the aromatic essence of curry leaves, perfect for a quick snack or meal accompaniment.
Ingredients:
– 2 cups whole wheat flour
– 1 cup kale leaves, chopped
– 1/4 teaspoon salt
– 1/4 teaspoon cumin seeds
– 1/4 teaspoon ghee or vegetable oil
– 2-3 curry leaves, crushed
– Water, as needed
Instructions:
1. In a large mixing bowl, combine flour, kale, salt, and cumin seeds.
2. Gradually add water to form a dough. Knead for 5 minutes until smooth.
3. Divide the dough into 6-8 portions. Roll each portion into a ball and flatten slightly into disk shapes.
4. Heat a non-stick skillet or griddle over medium heat. Cook the chaklis, 2-3 at a time, for 30 seconds on each side or until golden brown.
5. Brush with ghee or oil and sprinkle with crushed curry leaves.
6. Serve warm or let cool completely before storing.
Cooking Time: 10-12 minutes per batch
Kale and Mung Bean Sprouts Salad
This refreshing salad combines the health benefits of kale and mung bean sprouts with a tangy dressing, making it an excellent addition to your meal routine.
Ingredients:
– 2 cups curly kale, stems removed and chopped
– 1/4 cup mung bean sprouts
– 1/2 cup cherry tomatoes, halved
– 1/4 cup crumbled feta cheese (optional)
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, massage the kale with your hands for about 2 minutes to help soften the leaves.
2. Add the mung bean sprouts, cherry tomatoes, and feta cheese (if using) to the bowl.
3. Drizzle the olive oil and apple cider vinegar over the salad, tossing to combine.
4. Season with salt and pepper to taste.
Cooking Time: 5 minutes
Summary
Get inspired by these 20 delicious kale recipes with an Indian twist! From hearty stews and curries to crispy snacks and flavorful stir-fries, there’s something for everyone. Try your hand at making Tandoori Kale Chips with Yogurt Dip or Kale and Paneer Saag. Or, go for a comforting bowl of Masala Kale and Lentil Soup or Spiced Kale and Quinoa Biryani. With these innovative recipes, you’ll never get bored of kale again! Explore the world of Indian spices and flavors infused into healthy and tasty kale dishes.
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