How to Make Appetizing Indian spiced sauteed kale

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Separate the leaves from the stems; discard the stems, then roughly chop the leaves. This rich and flavorful sauteed kale and spinach recipe expresses incredibly deep flavors for such a short ingredient list, and serves as the perfect accompaniment to Chef Bella's Coriander Lemon Chicken and North Indian Tomato Sauce for a truly authentic and satisfying meal. We ate these Indian spiced chickpeas and greens with basmati rice and a healthy addition of my homemade hot sauce. you able cook Indian spiced sauteed kale to take advantage of 7 ingredient 4 step. the following step by step for cook it.

The ingredients and seasoningsu for cooking Indian spiced sauteed kale

1. You need 2 bunches kale, leaves separated from stalk and chopped.
2. capable need to provide too 4 cloves garlic.
3. Also add 2 Dried red chilliies.
4. Buddy also needs 2 teaspoons Mustard seeds.
5. You need to prepare 2 teaspoons Cumin seeds.
6. You need to prepare 1 table spoon Shredded coconut.
7. capable need to provide too 8-10 roasted cashews, chopped.

An Indian pickle (achaar) or chili sauce would have been nice as well. The chickpeas would also have been so tasty served with either plain yogurt or a homemade vegan raita. Kosher salt, freshly ground black pepper and red-pepper flakes to taste. Add the garlic and cook until soft, but not colored.

The Step by step how to cook Indian spiced sauteed kale

1. Heat oil in a saute panm when hot, add garlic, red chillies, mustard seeds and cumin seeds, and wait for theustard seeds to splutter.
2. Add in the chopped kale and some salt, and saute until the leaves lose water and are fully cooked.
3. Towards the end, mix in the coconut powder..
4. Transfer to a serving bowl and top with roasted cashews bits..

Raise heat to high, add the stock and kale and toss to combine. Chopped kale sautéed with onions and garlic, mixed with a sauce of sesame tahini, sesame oil, lemon juice, and salt. The slightly bitter green kale does a happy dance with the acidic lemon and salty richness of the tahini sauce. Chickpeas make this exotic dish a terrific player in any vegetarian menu. Wash the kale well and remove the leaves from the stems.

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