Kale, Adzuki Beans & Potato Curry

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, Adzuki Beans & Potato Curry
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, Adzuki Beans & Potato Curry
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 stur...

Kale, Adzuki Beans & Potato Curry

Summary

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  • Courseside dish
  • Cuisineandhra
  • Yield4 servings 4 serving
  • Cooking Time30 minutesPT0H30M
  • Preparation Time10 minutesPT0H10M
  • Total Time40 minutesPT0H40M
  • Passive Time

Ingredients

Kale – chopped (about 3-4 cups)
1 bunch
Potatoes – medium, diced
3
Adzuki beans – soaked overnight and cooked (I pressure cooked for 4 whistles)
1 cup
Onion – small
1
Green chilies – slit
2
Ginger + Garlic paste (g+g)
½tsp
Turmeric
¼tsp
Red chili powder
½tsp
Garam masala – (I used Kitchen King masala)
1tsp
Amchoor powder
¼tsp
Mustard seeds
½tsp
Cumin Seeds
½tsp
Salt
to taste

Steps

  1. Add g+g paste, turmeric and potatoes. Cover and cook on medium flame until potatoes are 3/4th cooked; about 8-10 minutes.
  2. 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.
  3. Check seasonings and serve warm or at room temperature.
Kale, Adzuki Beans & Potato Curry
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