Kale Mushroom Curry

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

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  • 1 packet - Frozen kale
  • 1 packet - sliced button mushrooms
  • 1 - red onion, medium size, thinly sliced
  • For seasoning:
  • 1 tbsp - olive oil/canola oil
  • 1 tsp - mustard seeds
  • 1 tsp - cumin seeds
  • 1 tsp - crushed red pepper
  • 2 - cloves of garlic minced
  • 1/4 tsp - turmeric
  • 1 tsp - salt
  • 1 tsp - garam-masala powder
  • 2 tsp - lemon/lime juice

How to Make Kale Mushroom Curry

  • Thaw the frozen kale. Clean mushrooms. Thinly slice red onion.
  • Place skillet on stove and turn on the heat.
  • Add olive oil to the pan when the pan is cold.
  • Now, add mustard seeds and cumin seeds to the cold oil.
  • Once the seeds start to splutter, add the crushed red pepper to the oil.
  • After a few seconds, add crushed garlic and give it a stir.
  • Once the garlic turns golden, add sliced red onions to the pan. Keep stirring.
  • As the onions become translucent, add mushrooms to the pan.
  • Give a stir and cover it with lid. Cook for 3 mins.
  • While mushrooms are cooking, place the thawed kale in a microwave safe bowl. Cook it on high for 3 min.
  • Squeeze out the extra water from the cooked kale.
  • Now that mushrooms are cooked, add the cooked kale to the pan and give it a nice stir.
  • Add the turmeric to the pan and stir once more.
  • Cook the greens and mushrooms for 5 min or till the kale starts to wilt.
  • Once the greens start to wilt, add salt and garam-masala to the greens.
  • Give it a stir and let it cook covered for 1 min. Turn off the stove.
  • Add lemon juice and give the kale mushroom mix a nice stir. Keep it covered.
  • Serve hot with rotis or steamed white rice/brown rice.