How to cook Indian spiced sauteed kale simple

Indian spiced sauteed kale - It turned out very good but i think i could have cooked it a little longer.. Today I am sharing this Indian spiced sauteed kale! A quick and easy dinner that is ready in under 45 minutes! 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. Not enough flavor The Indian spices are nice but with that much kale I had to add sugar and apple cider vinegar which is the way my father. We ate these Indian spiced chickpeas and greens with basmati rice and a healthy addition of my homemade hot sauce.

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. with Sautéed Kale. While the rice cooks, wash and dry the kale.

You can cook Indian spiced sauteed kale with 7 Ingredients and 4 steps. See the following guide!

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

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. Add broth, coriander, cumin, garam masala and salt. Kosher salt, freshly ground black pepper and red-pepper flakes to taste.

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..

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. Dinosaur kale, also known as cavolo nero or Lacinato kale, has slender, blue-green crimped leaves and a mild cabbagelike taste. Here, it is sautéed with chickpeas to make a hearty side dish, with just a touch of chili heat. 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.