Creamy Kale Saag
This creamy kale saag is a delicious twist on an authentic Punjabi recipe. Instead of mustard greens and spinach, try this version with kale.
Ingredients
- 1 tbsp Coconut Oil
- ½ tsp Cumin Seeds
- 1 Yellow Onion medium-size, diced
- 6 cloves Garlic diced
- 1 tbsp Ginger diced
- 2 Roma Tomatoes medium-size, chopped
- 1 cup Coconut Milk
- 1 tsp Garam Masala
- 1 tsp Cumin Powder
- 2 tsp Coriander Powder
- ½ tsp Turmeric
- 1 tbsp Red Pepper Flakes
- 1 tsp Salt or to taste
- 6 oz Kale washed, stemmed, and chopped
Instructions
- Heat the pan over medium heat. Add oil, cumin seeds and onion and sauté for 5 to 7 minutes, or until caramelized.
- Reduce heat to low-medium and add garlic, ginger and tomatoes. Mix and cover with lid for 5 to 7 minutes, or until tomatoes are cooked down. Stir frequently.
- Slightly mash tomatoes with spatula and add coconut milk, garam masala, cumin, coriander powder, turmeric, pepper flakes, and salt. Mix everything well together.
- Slowly add kale and keep stirring until kale has softened (about 5 minutes).
- Cover with lid and simmer for 15 minutes, stirring occasionally.
- Using a blender or food processor, blend mixture until smooth.
- Serve hot with basmati rice or naan.
Notes
Transfer the mixture back to the original pan with optional baked tofu or canned chickpeas after blending and simmer for an additional 5 minutes, then remove from heat.