Low Fat Indian Spiced Homefries with Kale

This morning’s breakfast was an onion, potato and kale hash. First I ground a teaspoon each of  fennel seeds (licorce-y), coriander seeds (citrus-y), cumin seeds (smoky/nutty), mustard seeds (hot-ish) black cardamom seeds (aromatic, smoky/cool) and fenugreek seeds (maple-y)  along with about a dozen mustard seeds, and added them to some heated coconut oil to sauté for a minute or two. Then one small sliced onion and 3 small diced potatoes and cook until a little crisp. Add salt, pepper, garlic powder, oregano.

I make a personal spice blend ahead of time to keep on hand so when I make this, I just shake it out.

Remove from the pan to keep crisp if you like, to add upon serving. To the now-empty pan, add chopped kale and a half cup of water or broth. Let the kale cook for about 10 minutes.  I made a romaine, tomato and carrot salad in a large bowl, topped it with the kale, and topped the kale with the crispy potatoes.

Andrea’s personal masala spice blend
Spice up cooking with coriander, cumin, fennel, fenugreek seeds

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