Kale, Adzuki Beans & Potato Curry

I read an article in Vegetarian Times (March 2009 issue) that Kale and Adzuki beans are in the top 10 Super food list (# 6 & 7 respectively). Cooking kale increases its antioxidant level, but over-doing has the reverse effect. So this curry is super healthy and tastes pretty good too.

Kale is a sturdier green compared to spinach and does not cook down to a mush and as mentioned before overcooking makes it not so healthy also. This is a dry curry that goes well with rotis or rice and pappu (dal).

Ingredients:

Kale – 1 bunch, chopped (about 3-4 cups)

Potatoes – 3 medium, diced

Adzuki beans – 1 cup, soaked overnight and cooked (I pressure cooked for 4 whistles)

Onion – 1 small

Green chilies – 2, slit

Ginger + Garlic paste (g+g)– ½tsp

Turmeric – ¼tsp

Red chili powder – ½tsp

Garam masala – 1tsp (I used Kitchen King masala)

Amchoor powder – ¼tsp

Mustard seeds – ½tsp

Cumin Seeds – ½tsp

Salt – to taste

Method:

• Add g+g paste, turmeric and potatoes. Cover and cook on medium flame until potatoes are 3/4th cooked; about 8-10 minutes.
  
• Add kale and adzuki beans, chili powder, garam masala, amchoor and salt. Cover and cook till kale is wilted and potatoes are completely cooked through.
  
• Check seasonings and serve warm or at room temperature.