top of page

Creamy Kale and Mushroom Curry

This is such a warm and comforting dish. So easy and oh-so delicious! I first learnt to make this dish from a friend a few years ago. Since then I have made it several times in so many different ways and with a variety of vegetables. Honestly, you can't go wrong no matter what you do with this dish. Just keep in mind the key ingredients (coconut milk, ginger, turmeric) and you can play around with the spices and the vegetables in season! I always stick to mushroom, zucchini and yellow pepper. Along with this I sometimes add broccoli, carrots. This time around I had some fresh curly kale from the farmer's market and made this indulgent creamy kale and mushroom curry! What you will need:

  • 300g Mushrooms

  • 1 small Zucchini

  • 1 yellow pepper

  • 2-3 kale leaves

  • Scallions (optional)

  • 1 teaspoon grated ginger

  • 1 can of coconut milk

  • Turmeric

  • Salt

  • Black pepper and/or chilli powder

  • Coriander powder and/or curry powder

How to prepare:

  • Prep the vegetables.

  • In a pot, heat some oil (optional, it totally works without oil as well) and fry the white part of the scallion (skip the scallion if not using)

  • Add the chopped mushrooms, zucchini and yellow pepper for 2-3 minutes.

  • Add coconut milk and the spices (turmeric, black pepper and coriander)

  • Now add the kale and cook until it starts to wilt a little bit.

  • Add freshly grated ginger and the green part of the scallions

  • Serve with some fragrant jasmine rice.

Watch the recipe now on youtube!

bottom of page