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Jim's Quick Rabioles & Kale Curry

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Serves 4-6 | Prep Time 5-10 | Cook Time 5min + 15-20 min to steam potatoes

Why I Love This Recipe

FEATURING: Kale (and/or other leafy greens- Swiss chard, spinach, turnip greens, rabiole greens, etc.), white turnips (rabioles) and green onions. Cilantro and jalapeño, for garnish (optional)

An easy curry that our kids love and that comes together really quickly.

Ingredients You'll Need

3 potatoes, cubed
1-2 Tablespoons of sunflower oil (or other neutral tasting oil)
1 bunch kale (4-6 leaves), chopped in thin ribbons (or any other leafy greens of your choice - I often add in some chopped white turnip leaves too)
A bit of water (if needed)
2-4 white turnips (rabioles), cubed (same size as potatoes)
1/2 jar of Patak's Madras Curry Paste (approx. 140 ml) or other curry paste of your choice
1 can of chickpea, rinsed and drained (optional)
Salt, to taste
1-2 green onion, chopped (for garnish)
A bit of cilantro, chopped (for garnish) - optional
A bit of chopped jalapeño or red pepper flakes (for garnish) - optional

Some rice (optional)
Indian bread (naan, roti or paratha) (optional)


STEAM POTATOES: Fill a pot with one inch of water and put a steamer basket inside. Place the potatoes in the steamer basket and bring water to a boil. Cover and cook until potatoes are tender (but still a bit firm/not too mushy), 10 to 15 minutes. Remove from heat, take lid off and set aside.

MAKE THE CURRY: In a large frying pan, add the oil on medium-high heat. When hot, add the kale and stir a few times. Cover with a lid (and add a bit of water if needed, so that the kale steams/wilts) and let cook for 1-2 min, stirring once or twice. Add the steamed potatoes, white turnip, curry paste and chickpeas and salt (if needed). Sautée for a another 2-5 minutes, until the kale is wilted and the white turnips are tender but still have a little crispiness left in them. Garnish with green onion. Serve over rice and with Indian bread on the side (optional).

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