Served over rice, with a hint of coconut flavor, rich tomato sauce and lots of bold spices, this braised curried kale is hearty and full of flavor!
My 16-year-old son loves to come with me wherever I go. He also loves kale. Hard to believe, right?
Anyone who has teenagers at home probably will agree with me when I say, these aren't exactly the easiest years when it comes to parenthood.
For the longest time, having a conversation with my son was like pulling teeth:
"How was school today?"
"Good."
"What did you do?" "Nothing"
Ooookay then!
Getting him to do things with me? Mission impossible:
"I'm going for a bike ride, wanna come?"
"No, I'm fine thanks"
"I'm going to do some shopping, wanna come?"
"That's boring, no thanks"
"I'm going to pick up your sister, wanna come and we'll go out for dinner afterwards?"
" Nah"
Awesome.
Figuring out what he wanted for dinner? Like a quest to find the Holy Grail:
"I'm hungry."
"What would you like to eat?"
"I don't know"
"Well, what do you feel like eating?"
"I don't know. There's nothing "good" to eat in this house"
Nope. Nothing. Groovy.
Until... Sweet 16 rolled around. And with it, the almighty drivers permit. So now, because he needs to get his driving hours in, he wants to come with me EVERYWHERE I go, so he can drive. And because we're spending so much time alone in the car, he has no choice but to engage in some kind of conversation with me.
And as a bonus, he's starting to appreciate (and ask for) "real", nutritious food, as long as it's tasty an full of flavor. Like this Braised Curried Kale for example. Served over rice, with a hint of coconut flavor, rich tomato sauce and lots of bold spices, make it so delicious, even teenagers will love it. My son loves adding spiced chickpeas on top, which makes it a complete meal.
It all makes sense now, doesn't it? 😉
Enjoy!
Some Fabulous Kale Recipes to Try Today
- Cannellini Bean, Quinoa & Kale Soup
- Purple Kale Farro Bowl
- Meatless sausage and kale soup
- Penne Pasta with Cauliflower and Kale Pesto
- Kale Salad with Chickpeas and Tempeh Bacon Bits
- Vegan Garlicky Kale Pizza Hand Pies
- how to cook kale guide.
Other Indian Recipes You May Like
- Chana Masala Over Celeriac Puree
- Eggplant and Chickpea Curry
- Braised Curried Kale with Spiced Chickpeas
- Homemade Garam Masala
- Lentil Curry
- Mashed Butternut Squash with Spiced Chickpeas
- Shawarma Spiced Chickpeas
- Cauliflower Bowl with Harissa Roasted Chickpeas
- Homemade Falafel with Lemony Tahini Sauce
- 20-Minute Shakshuka
- Creamiest Homemade Hummus
- Mashed Butternut Squash with Spiced Chickpeas
- Easy Hummus Recipe with Shawarma Mushrooms
- Shawarma Chickpea Rice Bowl
- Braised Curried Kale with Spiced Chickpeas
- Kale Salad with Chickpeas and Tempeh Bacon Bits
- Easy Pasta Salad with Chickpeas
- Fennel and Chickpea Stew
- Moroccan Harira Soup
- The Ultimate Grillable Veggie Burger
- Easy Tomato and Chickpea Salad
- Roasted Beet Hummus
- Chana Masala Over Celeriac Puree
- Cauliflower Chickpea Sheet Pan Dinner
- Wheat Berry and Chickpeas Soup
- Eggplant and Chickpea Curry
- Buddah Bowl
- Watermelon Steak Salad
- Cashew Ricotta Pizza
- Cauliflower Salad with Spiced Chickpeas
- Smashed Chickpea Salad
- Quinoa, Chickpea and Beet Burger
- Roasted Vegetables and Chickpeas with Cheese Croutons
- Food Memories Salad
- Sweet and Savory Moroccan Couscous
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Braised Curried Kale
- Total Time: 45 mins
- Yield: 2 servings 1x
Description
Served over rice, with a hint of coconut flavor, rich tomato sauce and lots of bold spices, this braised curried kale is hearty and full of flavor!
Ingredients
- 1 tbsp olive oil
- 1 large bunch kale, chopped
- 1 ½ tsp curry powder, divided - Or make your own
- ½ tsp salt, divided
- ⅛ tsp pepper
- 1 cup hot water
- 6oz tomato paste
- ½ cup light coconut milk
- A small handful of roasted cashews (optional)
- For the spiced chickpeas:
- 2 tsp sweet paprika
- ½ tsp cumin
- ½ tsp turmeric
- ½ tsp salt
- ⅛ tsp black pepper
- 1 tbsp extra virgin olive oil
- 1- 15oz can chickpeas, drained
- Cooked rice or quinoa
Instructions
- Heat olive oil in a large deep skillet. Add kale, ½ teaspoon curry powder, ½ teaspoon salt salt and black pepper and sautee over medium heat for 3-4 minutes, tossing occasionally
- In the meantime, combine hot water and tomato paste in a medium bowl and carefully whisk well until the tomato paste dissolves. Add coconut milk, 1 teaspoon curry powder and ½ teaspoon salt, mix well and add it to the skillet. Cover and simmer for 30 minutes.
- To prepare the chickpeas:
- In a small bowl, combine sweet paprika, cumin, turmeric, salt and black pepper. Heat olive oil in a large non stick skillet. Add chickpeas and spices and toss gently, so the chickpeas are well coated with oil and spices. Cook over medium heat for 5-7 minutes. Set aside
- Spoon rice or quinoa in a bow,l add chickpeas and top with kale. Serve warm with roasted cashews, if desired.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Entree
- Method: Braising
- Cuisine: Vegan Indian
Nutrition
- Serving Size: ½ of the braised curried kale with chickpeas and without rice
- Calories: 556
- Sugar: 18
- Sodium: 1527
- Fat: 32
- Saturated Fat: 9
- Unsaturated Fat: 20
- Trans Fat: 0
- Carbohydrates: 58
- Fiber: 17
- Protein: 20
- Cholesterol: 0
Rose
I tried this recipe over quinoa and the result was fantastic. Definitely one of the best kale dishes.
Tye Baker
I just stumbled onto your website, looking for chickpea recipes, and I'm so glad I found you! I haven't had a chance to try anything just yet, but I'm making the spiced chickpeas for part of tonight's dinner. And this kale recipe is right up my alley! Thanks for many more recipes in advance!
Vicky and Ruth
Thank you, Tye. Let us know which one is your favorite when you try a few.
ANDREA GILBERT
I admit I hesitated to make this because it seemed like a lot of steps. But I had a lovely bunch of kale and an open kan of tomato paste and everything else in my pantry. It was easier than I expected and very tasty indeed. All the flavors I like (I live in Greece). I used less tomato paste - it's much stronger here.. My only correction for my own taste is less salt in the kale. I might just make the chickpeas on their own too.