Getting creative with Kale

My vegetable of the week this week is kale. Before living at PEACE farm I'm not sure I had ever tasted kale and now it's a staple that sees us right through winter time when most other veggies die back. My good friend Karina introduced me to kale curry a few years ago and since then I've adapted it slightly but the essence is there. But the simplest way to cook with kale is fry it up with whatever other veggies you need to use. So that will be tomorrow's recipe. Stay tuned.

Kale Curry

Veg oil or ghee

Garlic 

A large onion

2cm knob ginger, grated 

2ts garam masala

2ts cumin

1ts ground coriander

1ts turmeric 

1ts fennel seeds (or ground)

A large bunch of kale

A smaller bunch of silverbeet 

Small fresh chilli

2 Anchovies (optional)

2 cups vegetable stock

1tin coconut cream 

Method

Fry the diced onion, garlic, grated ginger and chilli with ghee or oil and spices for 5 minutes. Chop the kale (stems removed) and fry with onions and spices. Add stock, anchovies and coconut cream. Cook until kale is soft and dark (about 15 mins). Add silverbeet and cook for another 5 mins. Blend well until smooth. season to taste and serve with rice. I also topped mine with homemade fried paneer.

And the verdict?  Reika joined us for lunch and she said it was "Delicious and nutritious! I'm just so happy and satisfied after eating your kale curry."