This is the first weekend that feels completely like Spring is here. I’m not sure if it is just the great weather or the thought of a weeklong staycation full of birthdays, family visits and relaxation.
We started our weekend with a long walk to the farmer’s market.
The only “snow” in sight is from flower petals blowing off the trees in the warm breeze.
Fresh greens, radishes, potatoes and beautiful flowers were abundant.
I picked up some pesticide free kale and new potatoes to make a lunchtime curry. I love this combination because both kale and potatoes taste great when skillet roasted.
- 15 ounces potatoes (any kind)
- 15 ounces fresh kale
- 1 tablespoon coconut oil
- 1 teaspoon black mustard seeds
- 1 teaspoon chana dal
- 1 teaspoon urad dal
- 1 teaspoon cumin seeds
- pinch of asafoetida
- ½ teaspoon turmeric powder
- ¼ teaspoon chili powder (to taste)
- salt to taste
- Coursely chop the kale and cube the potatoes. Set aside.
- Heat the coconut oil in a large skillet.
- Add the mustard seeds, dals, cumin and asafoetida.
- When the mustard seeds start popping, add the potatoes and kale.
- Stir until combined well. Add the turmeric and chile powder.
- Cook until the potatoes are well done and kale is slightly crispy.
- Salt to taste.
Copyright: Global Veg