Easy Peasy Lunch

Hi friends! What is your relationship with Kale? Do you love it, hate it or maybe you aren’t sure how you feel about it yet? Well, my Monday munchies and I are here to change your mind! I was one of those people who hated kale, I mean just the thought of it made me feel weird BUT 2017 changed that! I think this dish had a lot to do with it! So, today I am sharing with you the dish that got me hooked on Kale.


1 bunch/bag kale, rinsed & dried, stems removed and dried (ensure leaves are completely dry)

1 Tbsp olive oil + 1/2 tsp turmeric powder + 1/2 tsp cumin powder + salt to taste

1 cucumber, diced

2 small size Roma tomatoes, diced

1 small size red onion, finely chopped (not in the picture, this was made sans onions but would taste great with it)

1/2- 3/4 cup pomegranate seeds

1 cup chickpeas, canned and drained (option to roast them in the oven for 15 mins and add it in as well)

1 cup plain yogurt mixed with 1/4 cup water (to make it sauce like)

1 cup of Green Chutney (I made this one here

1 cup of Sweet Tamarind Chutney (This one is my favorite)

 Sev, as much as needed (can buy at most Indian grocery stores or on Amazon)

To Make

Preheat oven to 350 degrees Fahrenheit

Toss kale+ olive oil + turmeric powder + cumin powder+ salt.

On a baking sheet lined with parchment paper, spread the leaves out and place pan into the oven.

Check the oven after 10 minutes to make sure the kale is crisp. Do not leave it in for longer than 15 minutes or you risk the leaves burning. Remove pan and let the kale leaves cool.

In a serving bowl, add the leaves first, then the solid toppings and finally drizzle the amount of yogurt and chutneys on top with Sev being the last to go.

Makes enough for 2-3 servings 

Serve & Enjoy

Until next time…



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