The recent buzz based on the new Zagat polls is that kale is becoming out of trend. Really??, but who cares about trend anyway. We did not start loving kale because of any trend or rating. We started liking it because of its taste and its nutritional value. It is also a very versatile green that can fit into a multitude of dishes, like a salad, or a soup, or a chip or an Indian inspired dish like this one. I feel it is better than spinach when substituted in some of the Indian spinach dishes because it has more character and texture. Kale is still very much trendy in the quick'n'healthy kitchen. This is more of a fall dish when you get an abundance of fresh locally produced kale and yams, but you can make it anytime of the year especially in winter when you really crave for something warm and spicy.
Though I am calling this dish as 'curried', it does not call for 'curry powder' as an ingredient. Btw, 'curry powder' as such is not a single spice like many of my non-indian friends think, but it is a blend of spices that can vary in its ingredients and proportions based your preference. I just remembered a clean eating restaurant where the chef wanted me to guess the secret ingredient in his newest soup. I tasted coriander, cumin, chillies, etc. He kept telling no, and finally he said that it was 'curry' :-), and I had to educate him on what curry powder really is.
- Baby kale - 4 cups (roughly chopped - you can big kale leaves as well)
- Purple yam - 1 (skinned and cubed)
- Garnet yam - 1 (skinned and cubed)
- Coconut oil - 2 Tbs
- Cumin seeds - 1 tsp
- Cinnamon - 1 stick (broken into few pieces)
- Cardamom - 3-4 (whole)
- Garlic - 3-4 cloves (minced)
- Ginger - 2 Tbs (minced)
- Green chillies - 4-5 (chopped fine)
- Red onion - 1 (chopped fine)
- Turmeric powder - 1/2 tsp
- Tomato - 6 (small - pureed using a blender)
- Homemade coconut milk - 1 cup (get recipe here)
- Sea salt - as per taste
- Heat coconut oil on medium heat and sauté cumin seeds, cinnamon and cardamom till you get nice aroma from the spices.
- Add minced ginger and garlic and saute for a minute or so without burning them.
- Add chopped green chillies, chopped onion and turmeric powder. Sauté till onion turns slightly pink and soft.
- Add pureed tomato and cubed yams. Cook covered till yams are cooked well, for about 10-15 minutes.
- Add chopped kale and coconut milk and salt. Simmer till kale is just wilted. Adjust seasoning and switch off.
- Serve warm as is or with rice. Enjoy!!