Indian Kale
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg kale, fresh
- 3 tablespoon oil
- 4 chilli pepper (s), fresh
- 1 chilli pepper (s), dried
- 1 tablespoon mustard seeds, black
- 1 teaspoon cumin seeds
- 1 pinch powder (Asafoetida-)
- 10 curry leaves, fresh
- 3 medium onion (s)
- 5 cm ginger root
- 1 teaspoon turmeric
- 0.5 teaspoon ½ tamarind (s) concentrate
- 1 orange (s), untreated
- 150 ml coconut milk
- salt
Print Recipe
Pin Recipe Instructions
- Pluck the kale, cut into small pieces and blanch. Cut the onions, chillies and ginger into small pieces. Slice off the orange peel, then squeeze the orange.
- Heat the oil in a saucepan, add the chillies, mustard seeds, cumin, asafoetida and curry leaves. Stir a few times (approx. 1 min.), Add the onions and fry until golden brown. Add the finely chopped ginger. After about 1 minute add the kale and turmeric and sauté over medium heat. Always add a few tablespoons of water so that nothing burns (approx. 200 ml in total).
- After about 15 minutes, add the orange juice, coconut milk and tamarind concentrate. Reduce the heat significantly and cook on a very low flame for another 10 minutes. It should stop boiling to prevent the coconut milk from curdling. Finally, season with salt and orange peel.
- With 4-5 chilies the food is spicy, but not spicy.
- Basmati rice goes well with it.
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