Kale & Pepper Sabzi

Autumnal Curry 

Sensing the need for seasonal autumnal flavours in my diet, warm peppery notes alongside the tang of mustard cut through with fresh sharp ginger I settled on a straightforward approach with the kale in the fridge. A perky red bell pepper sat up like an impatient child begging to be noticed, it made the grade and joined the kale in this light, cleanly spiced recipe. The main ingredient being speed, from fridge to finish it took 15 minutes and even less to devour it.

Bursting with nutritional goodies, metabolic boosting chillies, free radical busting agents, onion and ginger and the comforting earthy tones of mustard and poppy seeds. If you’re looking for quick healthy Indian spiced vegetarian recipes...I’d speed date this one.

Serves 2 as a main/4 as a side

  • 75ml rapeseed/sunflower oil
  • 1 tsp mustard seeds
  • 2 tsp white poppy seeds
  • 1 onion chopped chunkily
  • 2 finger green chillies, sliced
  • 2cm fresh ginger, chopped
  • ½ red pepper, roughly sliced
  • ½ tsp dried mango powder (amchoor)
  • 200g kale leaves, roughly chopped
  • ½ lemon
  • Salt to season
Kale  pepper sabzi

How To Make Kale & Pepper Sabzi

Using a skillet over a medium high heat, warm the oil and add the mustard and poppy seeds, as soon as they cackle add the onion, chillies and ginger, cook for a couple of minutes. Turn the heat down to medium, add pepper cover and cook for 10 minutes or until the pepper has softened. Sprinkle the dried mango powder in with a dash of salt, stir everything thoroughly before adding the kale leaves. Sweat the pan for another 5 minutes until the kale has become soft. Squeeze the lemon juice over the proceedings and serve either as a main or as a side to any fish recipe.

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