This vegan potato and kale bhaji with curry leaves is a delicious appetiser or side dish for a great Indian meal. The recipe is simple and straight forward, and you can get everything done in only 20 minutes. Should I also add that this is a great way of eating kale for those of you who don’t really like it otherwise?
I made this recipe mainly because I had some left over kale as well as potatoes, and I did not want to waste them. I love potatoes in any form, but I have been struggling to like kale in dishes other than cream soups and stir fries. My boyfriend’s mum, who is a really great cook, had sent me her delicious kale-only recipe which is, in fact, very similar to this one. I will be trying it out sometime soon – this one was a great introduction to kale cooked Indian style and asafoetida, which I had never used when cooking before.
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[ingredients title=”Ingredients”]
- 500g baby potatoes, diced
- 100g kale, chopped finely
- 2 tbsp mustard oil
- 1 tbsp black mustard seeds
- 1 yellow onion, sliced
- 1 tbsp grated ginger
- 1 tsp asafoetida powder (or 1tbsp if it’s mixed with other ingredients)
- 1 small handful of curry leaves
- 1 tsp turmeric powder
- 2-3 dried chillies
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[directions title=”Directions”]
First of all you have to boil the potatoes until they are done through (about 7 minutes). I prefer chopping them and boiling them afterwards, as this reduces the boiling time.
In a pan heat the oil. Add the mustard seeds. When they start popping add the chillies, ginger, curry leaves, turmeric and asafoetida powder and turn down the heat. Stir for 10-20 seconds.
Add the sliced onion and cook until soft.
Once the potatoes are done, add them to the pan together with the fresh kale and stir well. Let them become slightly dark and crispy on the outside.
Serve this dish warm.
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Enjoy!
Love, happyholism and nom-nom,
Ioana
P.S.: Who said that serving food on a broken plate can’t be cool?
