Boy am I the happiest (and luckiest!) girl when Aran has time to perform his magic in the kitchen! This Sunday evening he made a lamb curry with kale saag and brown rice. The dish was wholesome and bursting with flavor. While the lamb curry was wonderful, I want to highlight the kale saag. We bought MimicCreme's Almond & Cashew Cream for fun a few weeks ago and it turned out to be a perfect substitute for dairy in this dish! Whether you're vegan, vegetarian, lactose-intolerant, or just into experimenting in the kitchen, try this recipe! Make it a side-dish or add some protein - maybe a little tofu? - to eat it as your main meal. Your belly will be so happy!!
Kale Saag
1 large onion, diced
2 table spoons of fresh grated ginger
3 cloves of minced garlic or garlic paste
2 bunches chopped kale
1/2 cup almond & cashew cream
1 heaping table spoon curry powder
2 tablespoons olive oil (or 2 tablespoons butter for non-vegans)
Salt and pepper to taste
Sweat onions in olive oil (or butter) until translucent. Add garlic and ginger over low heat - be careful not to burn them. Add curry powder; cook for 3-4 minutes. Add kale; cook for 10 minutes or until wilted. Add almond & cashew cream. Simmer 15-30 minutes. Taste and adjust seasonings.