Creamy Kale and Corn

This creamy kale and corn is a creamy and delicious curry, perfect gluten-free side for holidays. This is an excellent way to add healthy kale in meal as it is rich and creamy as well as mild. This curry is filled with nutrition both from corn as well as kale.

This recipe used curly kale and is simple to make. Any kale variety can be used here. Rice flour is used for thickening the curry which makes the curry gluten-free. All purpose flour can also be used if preferred. Thai chilies give the heat and it can be adjusted as per the taste. With mild and creamy flavors this will be loved by kids as well as adults. 

This is perfect to dunk a roll and eat or scoop with a flatbread. They are also amazing with rice. This is a perfect side for any occasion. Sides are an integral part of Holiday entertainment and Heather is hosting an event for the same. We share over twenty recipes for sides this week. Ceck the link at the bottom of the page for fellow bloggers recipes.

 

For a vegan version, check the Creamy, Vegan Spinach and Baby Corn Curry, which is also equally delicious. Kale is an amazing leafy vegetable which can be included in many ways in our diet. Check the following kale  recipes:

South-Indian Kale Stir-Fry/Kale Curry

Kale and Pasta Minestrone

Kale and Navy Beans Curry

Kale and Sprouted Horsegram (kollu) Paniyaram

Kale Muruku

Ingredients

Kale -5 cups, chopped, packed

Corn - 1.5 cups

Onion - 3/4 cup, finely chopped

Garlic - 1 tbsp, finely chopped

Ginger - 1 tbsp, finely chopped

Thai chilies - 4 to6, finely minced

Butter - 1 tbsp

Fennel seeds - 1 tsp

Cumin - 1 tsp

Bay leaf - 1

Heavy cream -1 cup

Water - 1.5 cups

Rice flour - 1 tsp

Method

Heat butter in a heavy bottomed pan. Add the bay leaf, cumin, and fennel seeds and fry for 30 seconds. Add the finely chopped Thai chilies, ginger, garlic, and saute for a minute. 

Add the onions and saute for 3 minutes till it becomes translucent. 

Add the chopped kale and saute for a minute. It will reduce in quantity.

Add the corn, salt, and sugar. Mix well and add the water. Cook for about 7 minutes, till the kale is cooked.

Make a slurry of rice flour and 3 tablespoons water. Add this to the pan followed by cream. Mix well. 

Simmer for a mnute.

Transfer to serving bowl. Serve with flatbreads, rolls, or rice.

Here are more Side Dish recipes:

• 1 Hour Soft and Buttery Dinner Rolls from Hezzi-D's Books and Cooks
• Apple Stuffing Muffin Cups from Blogghetti
• Braised Red Cabbage with Cranberry and Juniper from Palatable Pastime
• Carrot Peanut Slaw from A Kitchen Hoor's Adventures
• Creamy Kale and Corn from Magical Ingredients
• Garlic Parmesan Green Beans from Cookaholic Wife
• Mashed Potato Gratin from Leftovers Then Breakfast
• Mashed Sweet Potatoes with Bacon & Chives from Sweet Beginnings
• Roasted Brussel Sprouts with Bacon, Pecans, and Cranberries from Jen Around the World
• Roasted Butternut Squash & Rice Salad from Jolene's Recipe Journal
• Roasted Carrots with Carrot-Top Pesto from Kate's Recipe Box
• Skillet Corn from Devour Dinner
• Whole Roasted Squash from Art of Natural Living