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Irish Curry With Kale and Spinach

Irish Curry With Kale and Spinach

To begin with, chop the sweet potato and pop it in a hot oven.

I prefer to steam the chicken breasts (make sure they are free-range), but you can fry them now if you prefer, or begin cooking in the oven with the sweet potato. Steaming is obviously the healthiest way of cooking them, but this is really up to you.

If you are having the curry with rice, you may want to start this off now.

Prepare the onions. They need to be finely chopped. I prefer to roughly chop them in the food processor.

Add a little water to a large, deep pan and add the onions. This eliminates the need for oil making the dish even healthier.

Chop the apple, and add to the pan.

Put the pepper, tomatoes, spinach, kale, ginger, and curry powder into the food processor and blend briefly and roughly.

After about 5 minutes, when onions turn translucent, add the garlic.

Add the processed mixture and stir on a low heat.

Add the mushrooms.

Add the chopped sweet potato from the oven.

Add the chicken if you have not already done so.

Leave to simmer for 20-30 minutes, stirring occasionally.

Serve with brown rice and garnish with a fresh coriander. A spoonful of plain yoghurt will go perfectly with the dish too.


Recipe Summary

  • 1 (1 inch) piece fresh ginger, peeled and coarsely chopped
  • 6 cloves garlic
  • ¼ cup water, or more as needed
  • ½ teaspoon garam masala
  • 1 (10 ounce) bag fresh spinach, chopped
  • 10 ounces fresh kale, chopped
  • 1 cup milk
  • 1 cup cottage cheese
  • 1 pinch salt
  • 1 pinch ground nutmeg
  • 2 teaspoons ghee (clarified butter)
  • 2 onions, chopped

Place the ginger and garlic in a blender with 1/4 cup of water, and blend to a smooth paste.

Heat a large skillet with a lid over medium-low heat, and scoop the ginger-garlic paste into the skillet. Sprinkle with garam masala, and stir to combine. Reduce heat to low, cover, and simmer the paste for about 15 minutes, checking to see that it hasn't cooked dry. Add more water if the mixture gets dried out. Stir in the spinach and kale, and cook, stirring occasionally, until the greens are bright green and limp, about 10 minutes.

Place the milk and cottage cheese into the blender, and blend until smooth. Add a pinch of salt and nutmeg to the blender, and pulse again just to mix.

Heat the ghee in a skillet over medium heat, and cook and stir the onions until they are translucent, about 5 minutes.

Stir the cottage cheese mixture and the cooked onions into the skillet with the greens until well combined, let cool slightly, and place about half the saag into the blender. Pulse until smooth, return the blended mixture to the skillet, and stir well.


Recipe Summary

  • 1 (1 inch) piece fresh ginger, peeled and coarsely chopped
  • 6 cloves garlic
  • ¼ cup water, or more as needed
  • ½ teaspoon garam masala
  • 1 (10 ounce) bag fresh spinach, chopped
  • 10 ounces fresh kale, chopped
  • 1 cup milk
  • 1 cup cottage cheese
  • 1 pinch salt
  • 1 pinch ground nutmeg
  • 2 teaspoons ghee (clarified butter)
  • 2 onions, chopped

Place the ginger and garlic in a blender with 1/4 cup of water, and blend to a smooth paste.

Heat a large skillet with a lid over medium-low heat, and scoop the ginger-garlic paste into the skillet. Sprinkle with garam masala, and stir to combine. Reduce heat to low, cover, and simmer the paste for about 15 minutes, checking to see that it hasn't cooked dry. Add more water if the mixture gets dried out. Stir in the spinach and kale, and cook, stirring occasionally, until the greens are bright green and limp, about 10 minutes.

Place the milk and cottage cheese into the blender, and blend until smooth. Add a pinch of salt and nutmeg to the blender, and pulse again just to mix.

Heat the ghee in a skillet over medium heat, and cook and stir the onions until they are translucent, about 5 minutes.

Stir the cottage cheese mixture and the cooked onions into the skillet with the greens until well combined, let cool slightly, and place about half the saag into the blender. Pulse until smooth, return the blended mixture to the skillet, and stir well.


Recipe Summary

  • 1 (1 inch) piece fresh ginger, peeled and coarsely chopped
  • 6 cloves garlic
  • ¼ cup water, or more as needed
  • ½ teaspoon garam masala
  • 1 (10 ounce) bag fresh spinach, chopped
  • 10 ounces fresh kale, chopped
  • 1 cup milk
  • 1 cup cottage cheese
  • 1 pinch salt
  • 1 pinch ground nutmeg
  • 2 teaspoons ghee (clarified butter)
  • 2 onions, chopped

Place the ginger and garlic in a blender with 1/4 cup of water, and blend to a smooth paste.

Heat a large skillet with a lid over medium-low heat, and scoop the ginger-garlic paste into the skillet. Sprinkle with garam masala, and stir to combine. Reduce heat to low, cover, and simmer the paste for about 15 minutes, checking to see that it hasn't cooked dry. Add more water if the mixture gets dried out. Stir in the spinach and kale, and cook, stirring occasionally, until the greens are bright green and limp, about 10 minutes.

Place the milk and cottage cheese into the blender, and blend until smooth. Add a pinch of salt and nutmeg to the blender, and pulse again just to mix.

Heat the ghee in a skillet over medium heat, and cook and stir the onions until they are translucent, about 5 minutes.

Stir the cottage cheese mixture and the cooked onions into the skillet with the greens until well combined, let cool slightly, and place about half the saag into the blender. Pulse until smooth, return the blended mixture to the skillet, and stir well.


Recipe Summary

  • 1 (1 inch) piece fresh ginger, peeled and coarsely chopped
  • 6 cloves garlic
  • ¼ cup water, or more as needed
  • ½ teaspoon garam masala
  • 1 (10 ounce) bag fresh spinach, chopped
  • 10 ounces fresh kale, chopped
  • 1 cup milk
  • 1 cup cottage cheese
  • 1 pinch salt
  • 1 pinch ground nutmeg
  • 2 teaspoons ghee (clarified butter)
  • 2 onions, chopped

Place the ginger and garlic in a blender with 1/4 cup of water, and blend to a smooth paste.

Heat a large skillet with a lid over medium-low heat, and scoop the ginger-garlic paste into the skillet. Sprinkle with garam masala, and stir to combine. Reduce heat to low, cover, and simmer the paste for about 15 minutes, checking to see that it hasn't cooked dry. Add more water if the mixture gets dried out. Stir in the spinach and kale, and cook, stirring occasionally, until the greens are bright green and limp, about 10 minutes.

Place the milk and cottage cheese into the blender, and blend until smooth. Add a pinch of salt and nutmeg to the blender, and pulse again just to mix.

Heat the ghee in a skillet over medium heat, and cook and stir the onions until they are translucent, about 5 minutes.

Stir the cottage cheese mixture and the cooked onions into the skillet with the greens until well combined, let cool slightly, and place about half the saag into the blender. Pulse until smooth, return the blended mixture to the skillet, and stir well.


Recipe Summary

  • 1 (1 inch) piece fresh ginger, peeled and coarsely chopped
  • 6 cloves garlic
  • ¼ cup water, or more as needed
  • ½ teaspoon garam masala
  • 1 (10 ounce) bag fresh spinach, chopped
  • 10 ounces fresh kale, chopped
  • 1 cup milk
  • 1 cup cottage cheese
  • 1 pinch salt
  • 1 pinch ground nutmeg
  • 2 teaspoons ghee (clarified butter)
  • 2 onions, chopped

Place the ginger and garlic in a blender with 1/4 cup of water, and blend to a smooth paste.

Heat a large skillet with a lid over medium-low heat, and scoop the ginger-garlic paste into the skillet. Sprinkle with garam masala, and stir to combine. Reduce heat to low, cover, and simmer the paste for about 15 minutes, checking to see that it hasn't cooked dry. Add more water if the mixture gets dried out. Stir in the spinach and kale, and cook, stirring occasionally, until the greens are bright green and limp, about 10 minutes.

Place the milk and cottage cheese into the blender, and blend until smooth. Add a pinch of salt and nutmeg to the blender, and pulse again just to mix.

Heat the ghee in a skillet over medium heat, and cook and stir the onions until they are translucent, about 5 minutes.

Stir the cottage cheese mixture and the cooked onions into the skillet with the greens until well combined, let cool slightly, and place about half the saag into the blender. Pulse until smooth, return the blended mixture to the skillet, and stir well.


Recipe Summary

  • 1 (1 inch) piece fresh ginger, peeled and coarsely chopped
  • 6 cloves garlic
  • ¼ cup water, or more as needed
  • ½ teaspoon garam masala
  • 1 (10 ounce) bag fresh spinach, chopped
  • 10 ounces fresh kale, chopped
  • 1 cup milk
  • 1 cup cottage cheese
  • 1 pinch salt
  • 1 pinch ground nutmeg
  • 2 teaspoons ghee (clarified butter)
  • 2 onions, chopped

Place the ginger and garlic in a blender with 1/4 cup of water, and blend to a smooth paste.

Heat a large skillet with a lid over medium-low heat, and scoop the ginger-garlic paste into the skillet. Sprinkle with garam masala, and stir to combine. Reduce heat to low, cover, and simmer the paste for about 15 minutes, checking to see that it hasn't cooked dry. Add more water if the mixture gets dried out. Stir in the spinach and kale, and cook, stirring occasionally, until the greens are bright green and limp, about 10 minutes.

Place the milk and cottage cheese into the blender, and blend until smooth. Add a pinch of salt and nutmeg to the blender, and pulse again just to mix.

Heat the ghee in a skillet over medium heat, and cook and stir the onions until they are translucent, about 5 minutes.

Stir the cottage cheese mixture and the cooked onions into the skillet with the greens until well combined, let cool slightly, and place about half the saag into the blender. Pulse until smooth, return the blended mixture to the skillet, and stir well.


Recipe Summary

  • 1 (1 inch) piece fresh ginger, peeled and coarsely chopped
  • 6 cloves garlic
  • ¼ cup water, or more as needed
  • ½ teaspoon garam masala
  • 1 (10 ounce) bag fresh spinach, chopped
  • 10 ounces fresh kale, chopped
  • 1 cup milk
  • 1 cup cottage cheese
  • 1 pinch salt
  • 1 pinch ground nutmeg
  • 2 teaspoons ghee (clarified butter)
  • 2 onions, chopped

Place the ginger and garlic in a blender with 1/4 cup of water, and blend to a smooth paste.

Heat a large skillet with a lid over medium-low heat, and scoop the ginger-garlic paste into the skillet. Sprinkle with garam masala, and stir to combine. Reduce heat to low, cover, and simmer the paste for about 15 minutes, checking to see that it hasn't cooked dry. Add more water if the mixture gets dried out. Stir in the spinach and kale, and cook, stirring occasionally, until the greens are bright green and limp, about 10 minutes.

Place the milk and cottage cheese into the blender, and blend until smooth. Add a pinch of salt and nutmeg to the blender, and pulse again just to mix.

Heat the ghee in a skillet over medium heat, and cook and stir the onions until they are translucent, about 5 minutes.

Stir the cottage cheese mixture and the cooked onions into the skillet with the greens until well combined, let cool slightly, and place about half the saag into the blender. Pulse until smooth, return the blended mixture to the skillet, and stir well.


Recipe Summary

  • 1 (1 inch) piece fresh ginger, peeled and coarsely chopped
  • 6 cloves garlic
  • ¼ cup water, or more as needed
  • ½ teaspoon garam masala
  • 1 (10 ounce) bag fresh spinach, chopped
  • 10 ounces fresh kale, chopped
  • 1 cup milk
  • 1 cup cottage cheese
  • 1 pinch salt
  • 1 pinch ground nutmeg
  • 2 teaspoons ghee (clarified butter)
  • 2 onions, chopped

Place the ginger and garlic in a blender with 1/4 cup of water, and blend to a smooth paste.

Heat a large skillet with a lid over medium-low heat, and scoop the ginger-garlic paste into the skillet. Sprinkle with garam masala, and stir to combine. Reduce heat to low, cover, and simmer the paste for about 15 minutes, checking to see that it hasn't cooked dry. Add more water if the mixture gets dried out. Stir in the spinach and kale, and cook, stirring occasionally, until the greens are bright green and limp, about 10 minutes.

Place the milk and cottage cheese into the blender, and blend until smooth. Add a pinch of salt and nutmeg to the blender, and pulse again just to mix.

Heat the ghee in a skillet over medium heat, and cook and stir the onions until they are translucent, about 5 minutes.

Stir the cottage cheese mixture and the cooked onions into the skillet with the greens until well combined, let cool slightly, and place about half the saag into the blender. Pulse until smooth, return the blended mixture to the skillet, and stir well.


Recipe Summary

  • 1 (1 inch) piece fresh ginger, peeled and coarsely chopped
  • 6 cloves garlic
  • ¼ cup water, or more as needed
  • ½ teaspoon garam masala
  • 1 (10 ounce) bag fresh spinach, chopped
  • 10 ounces fresh kale, chopped
  • 1 cup milk
  • 1 cup cottage cheese
  • 1 pinch salt
  • 1 pinch ground nutmeg
  • 2 teaspoons ghee (clarified butter)
  • 2 onions, chopped

Place the ginger and garlic in a blender with 1/4 cup of water, and blend to a smooth paste.

Heat a large skillet with a lid over medium-low heat, and scoop the ginger-garlic paste into the skillet. Sprinkle with garam masala, and stir to combine. Reduce heat to low, cover, and simmer the paste for about 15 minutes, checking to see that it hasn't cooked dry. Add more water if the mixture gets dried out. Stir in the spinach and kale, and cook, stirring occasionally, until the greens are bright green and limp, about 10 minutes.

Place the milk and cottage cheese into the blender, and blend until smooth. Add a pinch of salt and nutmeg to the blender, and pulse again just to mix.

Heat the ghee in a skillet over medium heat, and cook and stir the onions until they are translucent, about 5 minutes.

Stir the cottage cheese mixture and the cooked onions into the skillet with the greens until well combined, let cool slightly, and place about half the saag into the blender. Pulse until smooth, return the blended mixture to the skillet, and stir well.


Recipe Summary

  • 1 (1 inch) piece fresh ginger, peeled and coarsely chopped
  • 6 cloves garlic
  • ¼ cup water, or more as needed
  • ½ teaspoon garam masala
  • 1 (10 ounce) bag fresh spinach, chopped
  • 10 ounces fresh kale, chopped
  • 1 cup milk
  • 1 cup cottage cheese
  • 1 pinch salt
  • 1 pinch ground nutmeg
  • 2 teaspoons ghee (clarified butter)
  • 2 onions, chopped

Place the ginger and garlic in a blender with 1/4 cup of water, and blend to a smooth paste.

Heat a large skillet with a lid over medium-low heat, and scoop the ginger-garlic paste into the skillet. Sprinkle with garam masala, and stir to combine. Reduce heat to low, cover, and simmer the paste for about 15 minutes, checking to see that it hasn't cooked dry. Add more water if the mixture gets dried out. Stir in the spinach and kale, and cook, stirring occasionally, until the greens are bright green and limp, about 10 minutes.

Place the milk and cottage cheese into the blender, and blend until smooth. Add a pinch of salt and nutmeg to the blender, and pulse again just to mix.

Heat the ghee in a skillet over medium heat, and cook and stir the onions until they are translucent, about 5 minutes.

Stir the cottage cheese mixture and the cooked onions into the skillet with the greens until well combined, let cool slightly, and place about half the saag into the blender. Pulse until smooth, return the blended mixture to the skillet, and stir well.