This curry breaks the mold for every generic curry. It was so strange to us, but so strangely good too. For me, this has become a new favorite indeed. A flavorsome base including pureed carrots and sultanas is bulked up with coconut milk and roughly shredded kale. The seared paneer cubes are totally optional, but totally worth the extra effort. Of course, the kale can be replaced with chard, spinach, or silverbeet at a moment’s notice. The paneer renders this dish a vegetarian one, so opting out will keep it vegan if you were so inclined.
1 Tbsp olive oil
1 onion, chopped
2 cloves garlic, grated
1 inch of fresh ginger, grated
2 Tbsp Madras curry powder
2 cups shredded carrots
1/4 cup golden raisins
1 1/2 cups vegetable broth
1 cup canned full-fat coconut milk
Salt as needed
2-3 cups shredded lacinato kale
150g paneer cheese cubes
In a pot, saute the onion with the oil until fragrant and translucent, 4 to 5 minutes. Stir in the garlic and ginger, cooking for another minute or two.
Add in the curry powder followed by the grated carrots and golden raisins. Add the vegetable broth and coconut milk to the pot. Bring to a boil, reduce to a simmer, cover and cook until carrots are tender, 10 minutes.
While the carrots are cooking, heat an extra 2 teaspoons of olive oil in a small pan. Fry the paneer cubes over medium-low until golden, turning once during cooking. Transfer to a plate and set aside.
Blend the carrot mixture until smooth. Transfer the sauce back to the pot and add the kale, cook and wilt the kale slightly.
Serve with grains of choice (quinoa, rice, barley…) into bowls and top with the kale curry, paneer, coriander, and toasted almond flakes if desired.
صحة و عافية