Get ready to spice up your life with the power-packed superfood – kale! This recipe collection brings together 20 fiery and flavorful dishes that combine the nutritional benefits of kale with the bold spices and flavors of India. From savory stir-fries to crunchy snacks, from comforting curries to refreshing salads, we’ve got you covered.
Whether you’re a seasoned chef or a kitchen newbie, these recipes are designed to be easy to make and packed with flavor. And the best part? They’ll get you eating more kale in no time! So go ahead, dive into the world of Indian-inspired kale recipes, and discover a whole new level of deliciousness.
Kale and Potato Stir-Fry with Indian Spices
This vibrant stir-fry combines the earthy sweetness of potatoes with the nutty flavor of kale, all infused with a blend of warm Indian spices. Perfect as a side dish or added to a bowl of rice or naan.
Ingredients:
– 1 large potato, peeled and diced
– 2 cups curly kale, stems removed and chopped
– 1 tablespoon ghee or vegetable oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– Salt, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Heat the ghee or oil in a large skillet over medium-high heat.
2. Add the onion and cook until softened, about 3 minutes.
3. Add the garlic, cumin, coriander, and turmeric; cook for 1 minute, stirring constantly.
4. Add the potatoes and cook, stirring occasionally, until they start to brown, about 5 minutes.
5. Add the kale and cook, stirring frequently, until wilted, about 2-3 minutes.
6. Season with salt to taste.
7. Garnish with cilantro leaves, if desired.
8. Serve hot.
Cooking Time: About 15-20 minutes.
Spiced Kale Chips with Turmeric and Cumin
Elevate your snacking game with this flavorful recipe that combines the health benefits of kale with the warmth of turmeric and cumin. These crispy chips are perfect for a quick pick-me-up or as a crunchy addition to your favorite trail mix.
Ingredients:
– 2 cups curly kale leaves, stems removed
– 1/2 teaspoon ground turmeric
– 1/4 teaspoon ground cumin
– 1/2 teaspoon olive oil
– Salt, to taste
Instructions:
1. Preheat the oven to 250°F (120°C).
2. In a large bowl, massage the kale leaves with your hands for about 5 minutes to help soften the fibers.
3. In a small bowl, mix together turmeric and cumin.
4. Sprinkle the spice mixture evenly over the kale leaves, followed by olive oil and salt.
5. Spread the kale mixture on a baking sheet lined with parchment paper in a single layer.
6. Bake for 20-25 minutes or until crispy, flipping halfway through.
Cooking Time: 20-25 minutes
Kale and Chickpea Coconut Curry
This recipe combines the health benefits of kale and chickpeas with the richness of coconut curry, creating a delicious and nutritious meal perfect for any occasion.
Ingredients:
– 2 cups curly kale, stems removed and chopped
– 1 can (15 oz) chickpeas, drained and rinsed
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon curry powder
– 1/2 teaspoon ground cumin
– 1/4 teaspoon cayenne pepper (optional)
– 1 can (14 oz) coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onions, garlic, and ginger; cook until onions are translucent, about 5 minutes.
3. Add curry powder, cumin, and cayenne pepper (if using); cook for 1 minute.
4. Stir in coconut milk and bring to a simmer.
5. Add kale and chickpeas; cook until kale is tender, about 10-12 minutes.
6. Season with salt and pepper to taste.
7. Garnish with fresh cilantro leaves.
Cooking Time: 20-25 minutes
Indian-Style Kale and Lentil Stew
This comforting stew is a perfect blend of spices, lentils, and kale, packed with nutrients and flavor. It’s an easy and nutritious meal for any time of the day.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 cups water
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric
– 1/2 teaspoon red chili powder (optional)
– Salt, to taste
– 2 cups curly kale leaves, stems removed and discarded, leaves chopped
– 1 can diced tomatoes (14 oz)
Instructions:
1. In a large pot, heat the oil over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, cumin, coriander, turmeric, and chili powder (if using). Cook for 1 minute, stirring constantly.
3. Add lentils, water, and diced tomatoes. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until lentils are tender.
4. Stir in chopped kale and cook until wilted, about 5 minutes.
5. Season with salt to taste.
Cooking Time: 45-50 minutes
Kale Pakoras with Mint Chutney
Transform kale into a crispy, flavorful snack with these easy-to-make pakoras, served with a cooling mint chutney. Perfect for a quick appetizer or as a side dish.
Ingredients:
For the Kale Pakoras:
– 2 cups kale leaves, stems removed and chopped
– 1/2 cup gram flour (chickpea flour)
– 1/4 teaspoon cumin powder
– 1/4 teaspoon coriander powder
– 1/2 teaspoon salt
– 1/4 teaspoon baking soda
– 1 tablespoon lemon juice
– Vegetable oil for frying
For the Mint Chutney:
– 1 cup fresh mint leaves
– 1/2 cup green chilies, chopped
– 1/2 cup cilantro leaves
– 1 tablespoon lemon juice
– Salt to taste
– Water as needed
Instructions:
1. In a bowl, mix together kale, gram flour, cumin powder, coriander powder, salt, and baking soda.
2. Add lemon juice and mix well.
3. Heat oil in a deep frying pan and fry the kale mixture until golden brown (about 3-4 minutes).
4. Drain on paper towels.
5. For the mint chutney, blend all ingredients together with some water to achieve desired consistency.
6. Serve pakoras hot with mint chutney.
Cooking Time: 15-20 minutes
Kale and Paneer Saag
This recipe combines the nutritional benefits of kale with the creaminess of paneer (Indian cheese) to create a flavorful and comforting saag. Perfect for a quick weeknight dinner or a special occasion, this dish is sure to please.
Ingredients:
– 1 bunch curly kale, stems removed and chopped
– 250g paneer, crumbled
– 2 medium onions, thinly sliced
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/2 teaspoon red chili powder (optional)
– Salt, to taste
– 2 tablespoons vegetable oil
– 250ml water
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add onions and cook until softened, about 5 minutes.
3. Add garlic, cumin, turmeric, and chili powder (if using). Cook for 1 minute.
4. Add kale and cook until wilted, about 3-4 minutes.
5. Stir in paneer, salt, and water.
6. Simmer for 5-7 minutes or until the sauce has thickened slightly.
7. Garnish with cilantro leaves and serve over rice or with naan bread.
Cooking Time: 15-20 minutes
Kale and Tomato Dal with Mustard Seeds
This hearty dal is a perfect blend of flavors, textures, and nutrients. The addition of mustard seeds gives it a unique tanginess that complements the sweetness of tomatoes and the earthiness of kale.
Ingredients:
– 1 cup split red lentils (masoor dal)
– 2 cups water
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 2 cups curly kale leaves, stems removed and discarded, leaves chopped
– 2 medium tomatoes, diced
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– Salt, to taste
– 1 tablespoon mustard seeds
– Fresh cilantro leaves, for garnish
Instructions:
1. Rinse the lentils and soak them in water for at least 30 minutes.
2. Heat oil in a large pot over medium heat. Add onion and garlic; cook until softened.
3. Add kale, tomatoes, cumin, turmeric, and salt. Cook for 5 minutes.
4. Drain and add the soaked lentils to the pot. Stir well.
5. Reduce heat to low and simmer, covered, for 20-25 minutes or until the lentils are tender.
6. Just before serving, stir in mustard seeds.
7. Garnish with cilantro leaves and serve over rice or with naan bread.
Cooking Time: 25-30 minutes
Kale and Sweet Potato Masala
This recipe combines the natural sweetness of sweet potatoes with the earthy flavor of kale, all wrapped up in a warm and aromatic masala sauce. Perfect for a comforting weeknight meal or a special occasion.
Ingredients:
– 2 large sweet potatoes, peeled and diced
– 2 cups curly kale, stems removed and chopped
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon ghee or vegetable oil
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– Salt and pepper to taste
– 1 can (14 oz) coconut milk
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast sweet potatoes for 20-25 minutes, or until tender.
3. In a large skillet, heat ghee or oil over medium-high. Add onion and cook until translucent, about 5 minutes.
4. Add garlic, cumin, curry powder, and turmeric. Cook for 1 minute, stirring constantly.
5. Add chopped kale to the skillet and cook until wilted, about 3-4 minutes.
6. Stir in roasted sweet potatoes, coconut milk, salt, and pepper.
7. Simmer for an additional 5-7 minutes, or until the sauce has thickened slightly.
8. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 30-35 minutes
Kale and Moong Dal Khichdi
Khichdi is a popular Indian dish made with lentils, rice, and vegetables. This recipe combines the nutritional benefits of kale and moong dal (yellow split gram) to create a delicious and healthy meal.
Ingredients:
– 1 cup moong dal
– 2 cups water
– 1 bunch kale, stems removed and chopped
– 1 small onion, finely chopped
– 1 teaspoon cumin seeds
– Salt, to taste
– Optional: ghee or oil for serving
Instructions:
1. Rinse the moong dal and soak it in water for at least 30 minutes.
2. Drain the water and blend the moong dal with 2 cups of fresh water until smooth.
3. Heat oil in a large pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.
4. Add the chopped onion and sauté until translucent.
5. Add the chopped kale and cook until wilted.
6. Add the blended moong dal mixture to the pan and stir well.
7. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until the khichdi thickens.
8. Serve hot with ghee or oil, if desired.
Cooking Time: 25-30 minutes
Kale and Onion Uttapam
This recipe is a twist on the classic South Indian dish, uttapam, with the added nutritional boost of kale. The combination of caramelized onions and slightly bitter kale creates a flavorful and satisfying snack or light meal.
Ingredients:
– 1 cup besan (chickpea flour)
– 1/2 cup water
– 1 small onion, thinly sliced
– 1 cup kale leaves, stems removed and chopped
– 1/4 teaspoon salt
– Vegetable oil for greasing
Instructions:
1. In a bowl, mix together besan and water to form a smooth batter.
2. Heat a non-stick pan over medium heat. Grease with a small amount of vegetable oil.
3. Pour 1/4 cup of the batter onto the pan and spread evenly.
4. Top with caramelized onions (cook for 5-7 minutes or until golden brown), chopped kale, and salt.
5. Cook for an additional 2-3 minutes or until the edges start to curl and the surface is dry.
6. Flip and cook for another minute.
7. Serve warm with a dollop of raita (yogurt and cucumber) or chutney.
Cooking Time: 15-20 minutes
Kale and Spinach Palak Paneer
This creamy and flavorful Indian-inspired dish combines the richness of paneer with the nutritious goodness of kale and spinach, all wrapped up in a velvety smooth sauce. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 1 cup paneer (Indian cheese), cut into small cubes
– 2 cups mixed greens (kale and spinach)
– 2 cloves garlic, minced
– 1 tablespoon ghee or vegetable oil
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– Salt, to taste
– 1 cup water or vegetable broth
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat the ghee or oil in a large skillet over medium heat.
2. Add the garlic and sauté until fragrant.
3. Add the cumin, coriander, and turmeric. Cook for 1 minute.
4. Add the mixed greens and cook until wilted.
5. Add the paneer cubes and water or broth. Simmer for 5-7 minutes or until the sauce has thickened slightly.
6. Season with salt to taste.
7. Garnish with fresh cilantro leaves.
Cooking Time: 15-20 minutes
Kale and Corn Stuffed Paratha
A flavorful twist on traditional Indian flatbread, this Kale and Corn Stuffed Paratha is perfect for a quick and nutritious meal or snack. The combination of crispy paratha with tender kale and sweet corn will leave you craving more.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon salt
– 1/4 teaspoon baking powder
– 1/4 cup lukewarm water
– 1 tablespoon ghee or oil
– 1/2 cup finely chopped kale leaves
– 1/2 cup corn kernels
– Salt to taste
Instructions:
1. Mix flour, salt, and baking powder in a bowl.
2. Gradually add lukewarm water to form a dough. Knead for 5 minutes.
3. Divide the dough into 4-6 equal portions.
4. Roll out each portion into a thin circle.
5. Place 1/4 cup kale and corn mixture in the center of each circle.
6. Fold the edges over the filling, forming a triangle or a square shape.
7. Brush with ghee or oil and cook on a non-stick pan for 30-40 seconds on each side.
Cooking Time: 2-3 minutes per side
Kale and Coconut Chutney
This Kale and Coconut Chutney recipe combines the earthy flavor of kale with the richness of coconut, creating a tasty condiment perfect for snacking or using as a dip. This easy-to-make chutney is also a great way to add some green goodness to your meals.
Ingredients:
– 2 cups curly kale, stems removed and chopped
– 1/2 cup unsweetened shredded coconut
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika (optional)
– Salt, to taste
– 2 tablespoons freshly squeezed lime juice
Instructions:
1. In a large skillet, heat the olive oil over medium-high heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the chopped kale, cumin, smoked paprika (if using), and salt. Cook until the kale is wilted, about 5 minutes.
5. Stir in the unsweetened shredded coconut and lime juice.
6. Remove from heat and let cool to room temperature.
Cooking Time: 15-20 minutes
Kale and Mushroom Biryani
Experience the flavors of India with a twist! This Kale and Mushroom Biryani combines the earthy goodness of sautéed mushrooms and curly kale with aromatic spices and fluffy basmati rice.
Ingredients:
– 1 cup basmati rice
– 2 cups water
– 1 tablespoon vegetable oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 8 oz mixed mushrooms (button, cremini, shiitake), sliced
– 2 cups curly kale, stems removed and chopped
– 1 teaspoon cumin powder
– 1 teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– Salt, to taste
– 1 tablespoon lemon juice
– Fresh cilantro, for garnish
Instructions:
1. Cook the rice according to package instructions.
2. Heat oil in a large skillet over medium heat. Add onion and cook until translucent.
3. Add garlic, mushrooms, and kale; cook until mushrooms release their liquid and kale is tender.
4. Stir in cumin, coriander, turmeric, salt, and lemon juice.
5. Combine cooked rice with the mushroom-kale mixture and mix well.
6. Garnish with cilantro and serve warm.
Cooking Time: 30-40 minutes
Kale and Tofu Tikka Masala
Kale and Tofu Tikka Masala: A creamy, flavorful twist on the classic Indian dish, perfect for vegetarians and vegans alike!
Ingredients:
– 1 bunch kale, stems removed and chopped
– 1 block firm tofu, drained and cubed
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1 can (14 oz) diced tomatoes
– 1 cup vegetable broth
– 1/4 cup heavy cream or coconut cream (optional)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss kale with 1 tablespoon olive oil, salt, and pepper; spread on a baking sheet. Roast for 10-12 minutes or until crispy.
3. In a separate pan, cook tofu in the remaining 1 tablespoon olive oil over medium-high heat until golden brown.
4. Add onion, garlic, cumin, curry powder to the pan; cook until onion is translucent.
5. Stir in diced tomatoes, vegetable broth, and heavy cream (if using); bring to a simmer.
6. Combine roasted kale and cooked tofu with the sauce; season with salt and pepper to taste.
7. Serve hot, garnished with cilantro leaves.
Cooking Time: 30-40 minutes
Kale and Carrot Thoran
A flavorful and nutritious Kerala-inspired side dish, Kale and Carrot Thoran is a perfect accompaniment to your favorite rice or roti. This recipe combines the earthy taste of kale with the sweetness of carrots, all wrapped up in a blend of aromatic spices.
Ingredients:
– 2 cups curly kale leaves, stems removed
– 1 medium carrot, peeled and grated
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon mustard seeds
– 1/2 teaspoon cumin seeds
– 1/4 teaspoon turmeric powder
– Salt, to taste
– 2 tablespoons vegetable oil
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a pan over medium heat.
2. Add mustard seeds and let them sizzle for a few seconds.
3. Add chopped onion, minced garlic, and grated carrot. Cook until the vegetables are tender.
4. Add kale leaves, cumin seeds, turmeric powder, and salt. Stir well to combine.
5. Reduce heat to low and simmer, covered, for 10-12 minutes or until the kale is tender.
6. Garnish with fresh cilantro leaves and serve hot.
Cooking Time: 15-18 minutes
Kale and Eggplant Bharta
Bharta, a popular Indian condiment, gets a nutritious boost with the addition of kale and eggplant. This vibrant green dip is perfect for veggie lovers and anyone looking to add some excitement to their snack game.
Ingredients:
– 2 medium eggplants
– 1 bunch of kale, stems removed and discarded, leaves chopped
– 1 small onion, finely chopped
– 2 cloves of garlic, minced
– 1/4 cup fresh cilantro, chopped
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C). Place the eggplants on a baking sheet lined with parchment paper. Roast for 30-40 minutes or until the skin is charred and tender.
2. Remove the eggplants from the oven and let them cool slightly.
3. Squeeze the roasted eggplant flesh into a blender or food processor with the chopped kale, onion, garlic, cilantro, lemon juice, salt, and pepper.
4. Blend until smooth, stopping to scrape down the sides of the blender as needed.
5. Taste and adjust seasoning if desired.
6. Serve warm or at room temperature with pita chips, naan, or veggies.
Cooking Time: 45 minutes
Kale and Quinoa Upma
This recipe combines the nutritional benefits of quinoa and kale with a flavorful Indian-inspired upma dish, perfect for a quick breakfast or snack.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1 bunch curly kale, stems removed and chopped
– 1 small onion, finely chopped
– 1 clove garlic, minced
– 1 tablespoon olive oil
– Salt to taste
– Optional: lemon wedges for serving
Instructions:
1. Rinse quinoa in a fine-mesh strainer under cold water, then cook according to package instructions using 2 cups of water or broth.
2. In a large skillet, heat the olive oil over medium heat. Add chopped onion and cook until translucent, about 3-4 minutes.
3. Add minced garlic and cook for an additional minute, stirring constantly.
4. Add chopped kale to the skillet, stir to combine with onion mixture, and cook until wilted, about 2-3 minutes.
5. Once quinoa is cooked, fluff with a fork and add it to the skillet. Stir to combine with kale mixture.
6. Season with salt to taste.
7. Serve hot, garnished with lemon wedges if desired.
Cooking Time: Approximately 20-25 minutes
Kale and Mung Bean Sprouts Salad
A refreshing and nutritious salad perfect for a quick lunch or dinner. This recipe combines the earthy flavor of kale with the crunchy texture of mung bean sprouts, creating a delightful and healthy meal.
Ingredients:
– 2 cups curly kale, stems removed and discarded, leaves torn into bite-sized pieces
– 1 cup mung bean sprouts
– 1/4 cup chopped red bell pepper
– 1/4 cup chopped cucumber
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, massage the kale leaves with your hands for about 2 minutes to help break down the fibers.
2. Add the mung bean sprouts, red bell pepper, and cucumber to the bowl. Toss gently to combine.
3. In a small bowl, whisk together the olive oil and apple cider vinegar.
4. Pour the dressing over the salad and toss to coat.
5. Season with salt and pepper to taste.
Cooking Time: 10 minutes
Kale and Tamarind Rasam
This recipe combines the nutritional benefits of kale with the tangy flavor of tamarind, creating a unique and refreshing rasam that’s perfect for any occasion.
Ingredients:
– 2 cups curly kale, stems removed and chopped
– 1 cup tamarind paste
– 4 cups water
– 1/4 teaspoon ground cumin
– 1/4 teaspoon ground coriander
– Salt, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. In a large pot, combine chopped kale and 2 cups of water. Bring to a boil, then reduce heat and simmer for 10-12 minutes or until the kale is tender.
2. Add tamarind paste, cumin, coriander, and salt to the pot. Stir well to combine.
3. Continue to simmer for an additional 5-7 minutes or until the flavors have melded together.
4. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 25-30 minutes
Summary
Get ready to spice up your kale game with these 20 Indian-inspired recipes! From classic dishes like Kale and Potato Stir-Fry with Indian Spices, to creative twists like Spiced Kale Chips with Turmeric and Cumin, there’s something for every kale lover. Explore the bold flavors of India with recipes like Coconut Curry and Lentil Stew, or try your hand at street food favorites like Pakoras and Uttapam. Whether you’re in the mood for a hearty dal or a refreshing salad, this collection has got you covered.
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