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Curried Green and Red Kale Stew

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Vegan - Vegetarian Recipe Book
How Mary and Frank and Friends Eat

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Curried Green and Red Kale Stew

arrow-01 Ingredients arrow-02

Curried Green and Red Kale Stew

1 bunch or lb. Green Kale
1 bunch or lb. Red Kale
1 lb. Onions
1 lb. Sweet Potatoes
1 lb. Zucchini Squash
2 cups Chick Peas, cooked or canned
1 cup Raisins
1 - 28-oz. can Tomatoes, crushed
2 tsp. Cumin, ground
2 tsp. Paprika
2 tsp. Turmeric
1 tsp. Cinnamon, ground
Cayenne Pepper or Hot Sauce, to taste
3 cups Basmati Rice (brown) cooked in 6 cups Water
(To enlarge the photo of the curried green and red kale stew, click on the photo or link)

Curried Green and Red Kale Stew

arrow-03 Preparation arrow-04

This is a delicious, colorful, sweet and spicy kale recipe that will serve six to eight people as a main meal when served over a bed of brown basmati rice. It can be prepared in either a microwave oven, large slow cooker, or wok.

If cooking in a large slow cooker, place 1 cup of water in it to aid the cooking process and prevent sticking, add the crushed tomatoes and the seasoning, mix well, cover and heat the contents to boiling on high heat.

Wash and clean the kale; shred in a food processor or cut into bite-sized pieces with a knife, place in the slow cooker, wok, or covered microwaveable dish. 

Wash and peel the onions. Dice the onions with a knife or shred with the kale in a food processor.  Add to the kale and mix well. 

Wash and peel the sweet potatoes and cut into small cubes with a knife.  Add to the kale and onions, mix thoroughly.

Wash and clean the zucchini and dice or slice into bite sized or smaller pieces and add to the other veggies and mix well.

If you are cooking in a covered slow cooker, you should see the kale beginning to wilt down in the container. Once it does, add the remaining ingredients, reduce the heat to low and cook until you are ready to eat.

If you are cooking in either a microwave oven or wok, place the rice pot and water on the stove top at the same time you begin cooking the vegetables, and bring to a boil on high heat. If cooking in a slow cooker, hold cooking the rice until about 1/2 hour before you plan to eat.

When the water in the rice pot begins to boil, add the brown basmati rice, cover, reduce the heat to simmer, and cook until all the water is absorbed into the rice.

If cooking in a wok, add the seasoning and a cup of water to aid in the cooking and stir fry until the veggies are tender.

If cooking in the microwave oven, add the seasoning, cover the dish, and cook on high for about 15 minutes until the kale wilts down, and mix well. Cover the dish, and continue cooking until the veggies are tender, mixing occasionally.

When the veggies in the dish are tender, add the other ingredients and continue cooking until they are hot and the raisins have softened.

Serve the curried kale stew over a bed of basmati rice and enjoy.

arrow-05 Ingredients Information arrow-06

Rice, Brown Basmati
Rice, Brown Basmati
Chick Peas or Garbanzos, Canned
Chick Peas or Garbanzos, Canned
Cinnamon, ground
Cinnamon, ground
Cumin, ground
Cumin, ground
Kale
Kale
Red Kale
Kale, Red
Onions, Yellow
Onions, Yellow
Paprika
Paprika
Pepper - Hot Red, ground (Cayenne)
Pepper - Hot Red, ground (Cayenne)
Pepper Sauce - Hot Red
Pepper Sauce - Hot Red
Potatoes, Sweet
Potatoes, Sweet
Raisins, Thompson Seedless
Raisins, Thompson Seedless
Squash, Zucchini
Squash, Zucchini
Tomatoes, Crushed
Tomatoes, Crushed
Turmeric, ground
Turmeric, ground
Love:
It makes everything taste better!

arrow-07 Utensils and Equipment Information arrow-08

Crock Pot
Crock Pot
Dish, Ceramic Baking
Dish, Ceramic Baking
Food Processor
Food Processor
Knives
Knives
Measuring Cups, Dry
Measuring Cups, Dry
Measuring Cup, Liquid
Measuring Cup, Liquid
Measuring Spoons
Measuring Spoons
Peeler, Vegetable
Peeler, Vegetable
Pot, Glass
Pot, Glass
Spoon, Large Mixing
Spoon, Large Mixing
Wok, Stainless Steel
Wok, Stainless Steel
A Loving Cook:
he or she makes everything taste better!