Jim's Quick Rabioles & Kale Curry
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.
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)
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)
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).