Vegan Kale Potato Indian Curry

Using frozen chopped kale, with the help of a blender, you can make this nutritious and healthy kale curry in 40 mins. Served with homemade naan, it’s a perfect lunch or light dinner.

Does Cooking Destroy Kale’s Nutrients?

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A Sad Story Reminds Me, Time to Eat Some Kale

Some days back, one of my indirect relatives passed away because of cancer. He was only 50+ years old. This incident reminds me of a book I read before, ‘How Not To Die‘. I just opened a page and it was about kale, a well-known superfood. Then one day, I happened to notice a pack of frozen kale and I wanted to try something with kale, something hot, something not so kale-kale. And today, I decided to make kale curry in an Indian way.

Recommend Using Frozen Chopped Kale

Superfood kale, nothing new, no surprise, but I seldom buy or eat it. Simply because it’s too expensive and not always available. For example, in Japan, the online supermarket I worked in before, nowadays they are selling 70g kale for 400yen!!

After moving to Germany, I also don’t see fresh kale all year around. In Europe, it’s probably a winter vegetable with a season between October to February. However, frozen kale is available all year round.

So I bought a 1kg pack of frozen chopped kale. It costs only €1.99. Basically, it’s ready to use, no need any further preparation or washing. Unless you want a kale salad, frozen kale is a pretty good option: easy to store, keep nutritious, budget friendly.

Does Cooking Destroy Kale’s Nutrients?

According to the book ‘How Not To Die‘(author Michael Greger and Gene Stone), it mentioned on page 94-95:

Japanese researchers tried dripping a minute quantity of kale on human white blood cells in a petri dish, about one-millionth of a gram of kale protein. Even that minuscule quantity triggered a quintupling of antibody production in the cells

Looks like kale can do a great job against infection.

…even boiling the veggies nonstop for 30 mins did not affect antibody production. In fact, the cooked kale appeared to work even better.”

Yes, even you cook it for 30 mins, maybe its super power is still there! So no worry, kale curry is a good way to intake kale’s nutrients without being bothered with the greenish taste and smell.

However, no clinical studies have been performed yet. But eating veggies cause no harm, right?

Add Boiled Potatoes for a more Hearty Fulfilment

In this recipe, I added some boiled potatoes for more chewiness and hearty flavour. Besides potatoes, I think cauliflower, peas, and soy chunks will work too.

Serve with an Easy Homemade Naan or Basmati Rice

Since I don’t like to make chapati so much, I made a super quick and easy naan. Just knead for 5 mins, then let it proof, shaping with hands, grill on frying-pan, done!

You can serve this saucy kale curry with basmati rice too!

How to Make Vegan Kale Potato Indian Curry

1. Boil the potatoes in salted water for about 10 mins, then set aside.
2. Meanwhile, whiz the onion, ginger and garlic into smaller pieces (save effort and time!).
3. Heat 2 tbsp oil in a pot, fry the whole seeds until fragrant, then add the onion, ginger and garlic, cook over low heat until the onion turns translucent.
4. Pour over the tomato passata and bring it to a simmer, then add the mixed spice and stir well, cook for about 5 mins. Discard the whole spices. This is the soul of the curry – masala.
5. Add the frozen kale and mix well with the masala. Add water and vegetable stock powder(can be replaced with vegetable soup stock) .Stir well. Use a hand mixer to blend the curry into a finer texture.
6. Place the kale curry on a plate and top with the boiled potatoes. Freshly squeeze in some lemon juice and dot around some plain yogurt. Serve with hot naan or basmati rice.