I read an article in Vegetarian Times (March 2009 issue) that Kale and Adzuki beans are in the top 10 Super food list (# 6 & 7 respectively). Cooking kale increases its antioxidant level, but over-doing has the reverse effect. So this curry is super healthy and tastes pretty good too.
Kale is a sturdier green compared to spinach and does not cook down to a mush and as mentioned before overcooking makes it not so healthy also. This is a dry curry that goes well with rotis or rice and pappu (dal).
Kale – 1 bunch, chopped (about 3-4 cups)Potatoes – 3 medium, diced
Adzuki beans – 1 cup, soaked overnight and cooked (I pressure cooked for 4 whistles)Onion – 1 small
Green chilies – 2, slitGinger + Garlic paste (g+g)– ½tsp
Turmeric – ¼tspRed chili powder – ½tsp
Garam masala – 1tsp (I used Kitchen King masala)Amchoor powder – ¼tsp
Mustard seeds – ½tspCumin Seeds – ½tsp
- Add g+g paste, turmeric and potatoes. Cover and cook on medium flame until potatoes are 3/4th cooked; about 8-10 minutes.
- Add kale and adzuki beans, chili powder, garam masala, amchoor and salt. Cover and cook till kale is wilted and potatoes are completely cooked through.
- Check seasonings and serve warm or at room temperature.