Health, Fitness & Food

Carrot Curry with Kale and Paneer

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I’ve a self-admitted downside of sidelining greens. I’ll eat them day-after-day however not often are they the important thing to the recipe. Sure, most salads wouldn’t be salads with out the greens. Yet, it’s not often about them. I labeled this carrot curry however in actuality, the kale is the core. The carrots are pureed right into a creamy curry sauce that cooks the kale. It’s final vegetarian consolation meals. The paneer can be only a bonus. I’ve been into simple cheese making as of late and paneer is an effective place to begin. You can at all times go away it off or substitute it with tofu.

Carrot Curry with Kale and Paneer | Naturally Ella

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A hearty carrot curry comprised of pureeing carrots with raisins, coconut milk, and curry powder then cooking your favourite greens till tender. 

Course: Main Course

Servings: four servings

Calories: 491 kcal

Curry

  • 1 tablespoon olive oil or coconut oil
  • 1 giant (four oz) shallot, minced
  • 2 cloves garlic minced
  • 1″ nub of ginger minced
  • 2 tablespoons curry powder
  • 2 cups shredded carrots about eight ounces
  • ¼ cup golden raisins
  • 1 1/2 cups low-sodium vegetable broth
  • 1 cup canned full-fat coconut milk
  • Salt as wanted
  • ½ pound (eight oz) cups shredded lacinato kale

Toppings/For Serving

  • 2 teaspoons olive oil or coconut oil
  • four ounces paneer cheese
  • 2 cups cooked quinoa or rice for serving
  • Cilantro for serving
  • Toasted coconut for serving
  1. Heat a dutch oven or tall-sided skillet over medium warmth. Add the olive oil adopted by the shallot. Saute till the shallot is aromatic and translucent, four to five minutes. Stir within the garlic and ginger, cooking for one more minute or two.

  2. Measure within the curry powder adopted by the carrots and golden raisins. Add the vegetable broth and coconut milk to the pot. Bring to a boil, cut back to a simmer, cowl and prepare dinner till carrots are tender, 10 minutes.

  3. While the carrots are cooking, warmth the two teaspoons of olive oil in a small pan. Cut the paneer into ½” cubes and fry over medium-low till golden, turning as soon as throughout cooking. Transfer to a plate and put aside.

  4. Place the combination carrot combination in a blender and thoroughly puree till easy. Transfer the sauce again to the pot and add the kale, in batches if essential. Cook and wilt the kale barely.

  5. Divide the grains into two bowls and prime with the kale curry, paneer, cilantro, and toasted coconut.

Tips & Tricks:I’m not the largest fan of wilted greens and so I go away the kale barely undercooked on this curry. It offers texture and bulk, with out being too chewy. Of course, you’ll be able to at all times prepare dinner the kale as a lot or as little as you want.

I extremely advocate testing a number of totally different curry powders to search out one you want greatest. Depending on the area, curry powders vary is taste and warmth. It’s greatest to check earlier than you dive right into a recipe!

Can’t discover paneer? You can make it at home!

Stock up: get the pantry elements you’ll need: raisins, coconut milk, carrots, kale

Nutrition: see the information (includes quinoa).

Carrot Curry

variations

Greens: Use spinach, chard, or collards rather than the kale. You may pace up the recipe barely by sautéing the greens separate from the curry sauce.

Sweet Potatoes: Use peeled and grated candy potatoes rather than the carrots or a butternut squash/pumpkin puree would work as properly.

Dates: If you’ll be able to’t discover golden raisin, a number of pitted medjool dates would work as properly.

Vegan: Leave off the paneer and add tofu if desired.

Protein: Make a creamier sauce by cooking 1/four cup purple lentils till tender and pureeing them into the sauce together with the carrots. More liquid will probably be wanted.

Creamy Carrot Curry with Kale and Paneer | Naturally Ella

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