How to Cook Tasty Indian spiced sauteed kale

Indian spiced sauteed kale. This recipes provides a delicious combination of flavor and nutritional health values along with wonderful boost of energy and detoxification all found in. Chilla - Indian Spiced Chickpea Pancakes with Avocado, Kale and SpinachWhat's for Lunch, Honey. I didn't have coriander or garam masala so I added red onion sauteed in olive oil with the garlic.

An Indian pickle (achaar) or chili sauce would have been nice as well. The chickpeas would also have been so tasty served with either plain yogurt or a homemade vegan raita. This rich and flavorful sauteed kale and spinach recipe expresses incredibly deep flavors for such a short ingredient list, and serves as the perfect accompaniment to Chef Bella's Coriander Lemon Chicken and North Indian Tomato Sauce for a truly authentic and satisfying meal. You can have Indian spiced sauteed kale using 7 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Indian spiced sauteed kale

1. 🢂 2 bunches of kale, leaves separated from stalk and chopped.
2. 🢂 4 cloves of garlic.
3. 🢂 2 of Dried red chilliies.
4. 🢂 2 teaspoons of Mustard seeds.
5. 🢂 2 teaspoons of Cumin seeds.
6. 🢂 1 table spoon of Shredded coconut.
7. 🢂 8-10 of roasted cashews, chopped.

Kosher salt, freshly ground black pepper and red-pepper flakes to taste. with Sautéed Kale. While the rice cooks, wash and dry the kale. Separate the leaves from the stems; discard the stems, then roughly chop the leaves. Chickpeas make this exotic dish a terrific player in any vegetarian menu.

step by step Indian spiced sauteed kale

1. Heat oil in a saute panm when hot, add garlic, red chillies, mustard seeds and cumin seeds, and wait for theustard seeds to splutter.
2. Add in the chopped kale and some salt, and saute until the leaves lose water and are fully cooked.
3. Towards the end, mix in the coconut powder..
4. Transfer to a serving bowl and top with roasted cashews bits..

Add broth, coriander, cumin, garam masala and salt. Indian spices include a variety of spices grown across the Indian subcontinent (a sub-region of South Asia). With different climates in different parts of the country, India produces a variety of spices, many of which are native to the subcontinent. Chopped kale sautéed with onions and garlic, mixed with a sauce of sesame tahini, sesame oil, lemon juice, and salt. The slightly bitter green kale does a happy dance with the acidic lemon and salty richness of the tahini sauce.