Sunday, January 25, 2009

Culinary Creations: Indian Spiced Kale and Tomatoes

The inspiration for this dish came from Anjum Anand's Light & Healthy Indian menu in the February 2008 edition of Sainbury's Magazine. In it, Anjum makes a spinach and tomato dish. While I am a fan of spinach, I'm an even bigger fan of kale. I hadn't planned in advance to make this, so didn't have any fresh tomatoes either. A cupboard standby of chopped tomatoes came to the rescue. In a large pan, I sauteed 1/2 can of chopped tomatoes (very well drained), with 1 teaspoon coriander seeds, 1/2 teaspoon turmeric, 1/2 teaspoon chili powder, 1/2 teaspoon of tandoori BBQ seasoning in 2 tablespoons of vegetable oil until bubbling (about 7 minutes).
I then added the kale, stirred to coat, and cooked partially covered to allow the excess water to evaporate, on medium heat, for 5 minutes. It was super easy to make and made the perfect vegetable side dish to serve with Chicken Pudina Tikka, and Dal Mughlai Curry.My attempts at making Indian food have not always been a success, but any of Anjum Anand's recipes that I've tried have been very easy to follow, and have turned out well. James and I were both stunned at the results and thought it could have been served in any good quality Indian restaurant. It is our new favorite way to have kale.

2 comments:

kate said...

Amy,,,,OMG!! write me at my email
asiakanna@yahoo.com
kate
and i will tell you loads of stuff..i thought you moved to england and got married..

January 25, 2009 1:38 PM

Amy Jemima said...

Life is full of surprises!!! :-)