This Kale curry recipe covers the basics of Indian cooking and offers a great way to enjoy Kale like never before.
If you have a fresh bunch of curly Kale ready, this kale curry can be done in less than 30 minutes.
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I had such a good harvest of Kale in my garden this year that I had to try something different than the usual kale salads or Kale soup.
If you are tired of kale chips, soup, or salads, here is a delicious way to enjoy this super-green differently and creatively.
This kale curry has flavors from Indian recipes, but you can adjust the seasonings according to your personal taste.
With precooked kale, this easy recipe gets even more easier. Check out my Instant Pot kale recipe for more details.
It's as good as zucchini curry and tastes great when served with steamed white rice or rotis.
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Why you'll love this recipe
This kale curry is:
- Quick and easy to make. Cooking time is less than 30 minutes!
- Highly adaptable - adjust the spices according to your taste. I like my kale curry more on the spicy side, so I added a little extra red chili powder.
- Comforting and flavorful.
- Packed with health benefits from Kale.
- It tastes great the next day, too. So, it's a great option for lunch boxes.
- Unlike most curries that use toor dal (Kale Dal curry)
I will bet this recipe will be added to your collections of Indian kale recipes.
Ingredients
- Kale: Look for fresh organic leaves with no yellow discoloration or holes.
- Coconut milk: Regular coconut milk works better than low-fat coconut milk.
- Spices like red chili powder, garam masala, turmeric powder, cumin powder (Optional) and curry powder
- Onion
- Garlic cloves
- Tomato paste
- Potatoes and carrots
See the recipe card for a list of ingredients and quantities, plus recipe instructions. You can find the recipe card at the bottom of this post.
Instructions
Heat olive oil in a large pan over medium heat.
Add chopped garlic and onions and cook for 3-4 minutes until lightly browned.
Add tomato paste, cubed potatoes, carrots, and salt to the caramelized onions. Cook for 7-8 minutes on low flame.
Add all the spices and mix to combine.
Add the chopped kale.
Stir, ensuring it is all covered with the spices. Stir it for a couple of minutes.
Add coconut milk and cook for 10-12 minutes on low flame until the kale and potatoes are cooked.
Serve with some warm rotis or white or brown rice. Enjoy!
Variations
For more variations to this kale curry recipe, you can:
- Add some cooked chickpeas or beans for some added protein.
- Add a handful of cashews for a richer flavor and texture.
- Swap out the potatoes with other vegetables like sweet potatoes or mushrooms.
- If you prefer it to be less spicy, reduce the chili powder.
Substitutions
Coconut milk: You can use almond milk or other plant-based milk instead.
Spices: Feel free to skip any spices if you don't have them.
Kale: You can use spinach, chard, or any other leafy vegetable if you don't have kale.
Tomato paste: Use canned tomatoes or tomato sauce instead.
Storage
This kale curry will keep in the fridge for up to 3 days. Reheat it on the stove or in the microwave until heated through.
Top tips
- Once you are done cooking this delicious kale curry, top it off with a sprinkle of fresh lemon juice. It will give the curry an extra zesty flavor!
- Use only organic kale since non-organic kale can contain residue from pesticides.
- When adding the spices, start with a smaller amount and adjust according to your taste preferences. You can always add more, but you can't take it away if it's too spicy!
Recipe FAQ
Yes, you can freeze this curry for up to two months. Let it cool completely before transferring to an airtight container and freezing. When ready to eat, thaw it in the fridge overnight and warm it on the stove or microwave.
Yes, you can substitute spinach for kale. It will have a slightly different flavor but still be delicious!
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Pairing
I love to serve this Indian kale curry with these recipes:
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📖 Recipe
Kale Curry Recipe Indian
Equipment
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 1 lb kale - one big bunch
- 1 onion - chopped
- 1 cup carrot - chopped
- 1 cup potatoes - cubed
- 1½ tablespoon tomato paste
- 1 can coconut milk - 13.66 ounces
- ½ tablespoon curry powder
- ½ teaspoon red chili powder - mild
- ¼ teaspoon turmeric powder
- ½ teaspoon garam masala
- 3 garlic cloves - finely chopped
- 3 teaspoon olive oil
- salt to taste
- ¼ cup water
- ¼ teaspoon kasurimethi - if desired
Instructions
- Heat olive oil in a large pan over medium heat.3 teaspoon olive oil
- Add chopped garlic and onions and cook for 3-4 minutes until lightly browned.3 garlic cloves, 1 onion
- Add tomato paste, cubed potatoes, carrots, and salt to the caramelized onions. Cook for 7-8 minutes on low flame.1 cup carrot, 1 cup potatoes, 1½ tablespoon tomato paste, salt to taste
- Add all the spices and mix to combine. Then add the chopped kale and stir, ensuring it is all covered with the spices. Stir it for a couple of minutes.½ tablespoon curry powder, ½ teaspoon red chili powder, ¼ teaspoon turmeric powder, ½ teaspoon garam masala, 1 lb kale
- Add coconut milk and cook for 10-12 minutes on low flame(If required add water) until the kale and potatoes are cooked. Add some kasuri methi for the extra kick!1 can coconut milk, ¼ teaspoon kasurimethi, ¼ cup water
- Serve with some warm rotis or white or brown rice. Enjoy!
Notes
- Once you are done cooking this delicious kale curry, top it off with a sprinkle of fresh lemon juice. It will give the curry an extra zesty flavor!
- Use only organic kale since non-organic kale can contain residue from pesticides.
- When adding the spices, start with a smaller amount and adjust according to your taste preferences. You can always add more, but you can't take it away if it's too spicy!
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
Janet Hugg
This tasted fine, but I question the amount of kale called for. One pound seems excessive! After destemming a large bunch, I had about 6 oz. of kale which barely fit into my large frying pan. I cut back on the other ingredients since I had less kale, but still found it necessary to use all the coconut milk and the water to achieve an amount of sauce necessary for simmering.
Vani
I made this last night. Came out so good. Thanks for the recipe!
Anna
This was so good and had my home smelling delicious. It was surprisingly simple for an Indian recipe I am not as familiar with. I used much less kale than it called for. Added cilantro at the end. Delicious & healthy!