Curried Kale W/ Yams

The recent buzz based on the novel Zagat polls is that kale is becoming out of trend. Really??, but who cares most tendency anyway. We did non offset loving kale because of whatsoever tendency or rating. We started liking it because of its sense of savor too its nutritional value. It is besides a real versatile greenish that tin check into a multitude of dishes, similar a salad, or a soup, or a combat or an Indian inspired dish similar this one. I experience it is improve than spinach when substituted inwards around of the Indian spinach dishes because it has to a greater extent than graphic symbol too texture. Kale is nonetheless real much trendy inwards the quick'n'healthy kitchen. This is to a greater extent than of a autumn dish when you lot become an abundance of fresh locally produced kale too yams, but you lot tin become inwards anytime of the twelvemonth specially inwards wintertime when you lot actually crave for something warm too spicy. 

Though I am calling this dish every bit 'curried', it does non telephone yell upwards for 'curry powder' every bit an ingredient. Btw, 'curry powder' every bit such is non a unmarried spice similar many of my non-indian friends think, but it is a blend of spices that tin vary inwards its ingredients too proportions based your preference. I merely remembered a construct clean eating eating seat where the chef wanted me to gauge the surreptitious cistron inwards his newest soup. I tasted coriander, cumin, chillies, etc. He kept telling no, too lastly he said that it was 'curry' :-), too I had to develop him on what curry pulverization actually is. 

Ingredients: 

• Baby kale - iv cups (roughly chopped - you lot tin big kale leaves every bit well) 
• Purple yam - 1 (skinned too cubed)
• Garnet yam - 1 (skinned too cubed)
• Coconut stone oil - two Tbs
• Cumin seeds - 1 tsp
• Cinnamon - 1 stick (broken into few pieces)
• Cardamom - 3-4 (whole)
• Garlic - 3-4 cloves (minced) 
• Ginger - two Tbs (minced) 
• Green chillies - 4-5 (chopped fine) 
• Red onion - 1 (chopped fine) 
• Turmeric pulverization - 1/2 tsp
• Tomato - vi (small - pureed using a blender) 
• Homemade kokosnoot milk - 1 loving cup (get recipe here) 
• Sea common salt - every bit per taste 

Directions:

• Heat kokosnoot stone oil on medium rut too sauté cumin seeds, cinnamon too cardamom till you lot become dainty smell from the spices. 
• Add minced ginger too garlic too saute for a infinitesimal or too hence without burning them.
• Add chopped greenish chillies, chopped onion too turmeric powder. Sauté till onion turns slightly pinkish too soft.
• Add pureed tomato plant too cubed yams. Cook covered till yams are cooked well, for most 10-15 minutes. 
• Add chopped kale too kokosnoot milk too salt. Simmer till kale is merely wilted. Adjust seasoning too switch off. 
• Serve warm every bit is or amongst rice. Enjoy!!

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