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+ servings

Kale Paneer Curry

This simple, quick and healthy vegetarian kale curry recipe is perfect for busy weeknights! Kale tastes amazing in place of spinach for a palak paneer style dish full of sweet, aromatic spices and creamy coconut milk.
4.57 from 60 ratings

Ingredients

  • ½ medium onion, sliced
  • 4 cloves garlic
  • 2 tsp grated fresh ginger, or 1/2 tsp dried
  • 1 tsp cumin
  • 1 tsp ground coriander
  • 1 tsp tumeric
  • 1 Tbsp garam masala
  • 4 Tbsp tomato paste, you can reduce to 2 Tbsp for a less tomatoey result
  • 30 g (2 Tbsp) salted butter
  • 200 g (7 oz) kale, chopped. Curly kale or lacinato kale / cavolo nero both work well.
  • 1 can (1 can) full fat coconut milk
  • 4 Tbsp plain unsweetened yogurt
  • 450 g (16 oz) paneer cheese, sliced into cubes or strips
  • 1 lemon, juiced
  • Salt and pepper, to taste

Optional Additions

  • 1 chopped green chili or 1 tsp of chili powder
  • 1 handful fresh chopped coriander, to add to blender and/or for topping

Instructions 

  • In a skillet or wide saucepan, heat a little vegetable oil and lightly saute the onion until softened. Add the garlic and ginger and saute for another few minutes until everything is cooked and fragrant.
  • Add the butter to the pan, followed by all of the spices, and cook until the butter is melted.
  • Add the tomato paste.
  • Now add about a third of the kale. Sauté until the kale is wilted, and continue adding kale in batches. The pan may get dry as you do this, so scoop in some of the coconut milk as you go to add moisture and help the kale to wilt.
  • Once the kale is all cooked, add the coconut milk. Add salt and pepper to taste.
  • Now add the entire mixture to a blender or food processor and pulse until the kale is almost pureed but still has some texture. If you are using a deep saucepan an immersion blender may work if your model is powerful enough.
  • Return to the pan.
  • Now pan fry the paneer. Heat oil to a medium-high heat, then place the paneer in the pan. Fry on each side for 1-2 minutes until golden brown.
  • Add the paneer to the kale curry.
  • Squeeze the lemon juice into the curry, add the yogurt, mix through until just combined, and remove from the heat.
  • Done! Serve with rice and/or naan bread.

Notes

Extra hungry? Adding a can of chickpeas would bulk this out to be more filling.
Please note this is a very mild curry, feel free to add the chili powder or a fresh chili to spice it up if you like! 
If you prefer your curry to feel more greens-focused and have less of a tomato base, you can reduce the tomato to 2 Tbsp. 
Serving: 1g, Calories: 426kcal, Carbohydrates: 11g, Protein: 17g, Fat: 36g, Saturated Fat: 25g, Polyunsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 63mg, Sodium: 625mg, Fiber: 2g, Sugar: 5g