This does change how the photos look because the cavolo nero is a little less pureed. The photos now use cavolo nero instead of kale.
#KALE RECIPES FREE#
If you love the taste of cilantro / fresh coriander, please feel free to throw a handful of it (stems and all) into the blender when you puree the sauce.If these options feel sad to you, and you have your heart set on cheese but can’t find paneer, try halloumi!.I’ve had a few readers feed back that they used the base kale curry sauce with other ingredients – this is a great idea! Try mixed vegetables, potatoes, tofu, beans or anything else that floats your boat.I have personally tried it with 2 tablespoons and while I liked it, I still lean towards the original amount. The lower amount of tomato paste, when used with curly kale, was felt to replicate palak paneer more closely whereas the higher amount in the recipe makes the curry creamier and sort of makes it a hybrid between a palak paneer and a makhani sauce curry. A couple of readers preferred it with less (2 tablespoons rather than the 4 in the recipe). The amount of tomato paste has been debated in the comments.I have tried it with extra spice and chili added, and loved it. Please feel free to increase the spices and add chili for something with more of a kick. I mentioned before how this is a very mild, fragrant but not hot, kinda curry.Serving Suggestions, Ingredient Swaps and Tips from Readers Then you’ll add the paneer, and away you go. I’ve never tried it that way, but I am sure it’s just fine!) (You can probably skip the pureeing if you prefer to have whole kale leaves. If you use a deeper pan, you could use an immersion blender to puree it in the same pot for maximum ease, otherwise, into the blender we go. You’ll saute until all the kale is cooked before adding the coconut milk. See your friendly cast of easy to find ingredients? They’re going to come together for you in about 30 minutes.įirst you’re going to cook up some onions, garlic and ginger, before adding the tomato paste and kale. This kale curry and my palak paneer for babies are the best ways I found to get a substantial amount of greens down them (before they turned against the color green for green’s sake). While I won’t suggest that all kids would like this, it is completely child friendly as there’s not much salt or hot chili, and my toddlers have enjoyed it. This is very mild, with the emphasis on fragrant spices and not heat.
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