Thursday, 11 September 2014

Egg and Kale Curry

Time for another Meatfree Monday idea! This week, Meatfree Monday happened on Tuesday - had wonderful friends from the good old Uni days over for dinner on Monday and decided to do a yummy roast chicken dinner which is a good way to feed a few extra mouths, but didn't entirely fit the Monday brief!

Don't you just love catching up with old friends who you can not see for such a long time and then when you do see them it's as if hardly any time has passed at all, yet somehow you are all different but it just doesn't matter? I have a few amazing friends from uni who are just like that - sadly we all live in different cities, and so rarely get to catch up, but when we do it is always so easy just to start up where we left off, and the conversations are always so much fun!

So Tuesday it was, and this delicious Egg and Kale curry went down a treat. A little bit spicy, and packed full of delicious greens, those sweet tomato flavours, and proteined up by the addition of boiled eggs, this dish is tastes sensational! It is also a supremely easy dinner to put together, and can be ready in about 20 minutes. Perfect!

I've also included a couple of pics below of the vegetable options we had on Monday night with the chicken (forgot to actually take a photo of the chicken itself!) as they were yummy, and could easily make good lunch options, or the basis of another meatfree Monday. They are a broccoli, spinach and avocado warm salad, with sesame oil and spring onions, and roasted pumpkin and carrot with cumin and chilli. Great additions to any meal!

Egg and Kale Curry

Gluten-free, grain-free, nut-free, dairy-free, soy-free. sugar-free

2 cups kale, roughly chopped
1 cup mushrooms, chopped
1 onion, thinly sliced
2cm cube of fresh ginger, peeled and grated
2 cloves garlic, peeled and grated
2 tsp ground cumin
2 tsp ground coriander
2 tsp paprika
1 tsp turmeric
1/2 tsp chilli (add more or less according to preference)
400g tin of tomatoes
juice of 1 lemon
2 fresh red chillis (optional)
1/2 cup water or vegetable stock
1 tbsp coconut oil
salt and pepper to taste
4 hard-boiled eggs, peeled and cut in half
handful of fresh coriander to garnish

1. Heat oil over medium heat in a large pot or frying pan.
2. Add onions, garlic, ginger, and spices (cumin, coriander, paprika, turmeric, and chilli). Fry gently until onion softens and spices become aromatic. If it sticks to the pan a little, add a bit of water to loosen it up a little. 
3. Add the tin of tomatoes, the mushrooms, the kale, and any water you have not used. Cook until kale is wilted and mushrooms have softened. Add the lemon juice and season well. Mix to combine all ingredients well.
4. Sit the egg halves in the curry for a couple of minutes to heat them through then remove the curry from the heat.
5. Serve on steamed rice, cauliflower rice, or as I did with kelp noodles. Garnish with fresh coriander.