Now we’re heading towards winter it’s time to talk about kale. These dark green curly leaves are a loved ingredient in the ‘Dutch cuisine’. Kale – also called cow cabbage or curly kale – can be eaten all year round, but wintertime is the best time. The taste of kale improves after frost. The sweetness increases.
To my amazement I recently found out that kale is baptised as ‘powerfood’. Apparently these green leaves are loaded with vitamin c, calcium, minerals and all kinds of antioxidants. Especially in America fit girls and boys have fashionable kale salads, crisps or smoothies on their menu. I must have been living under a stone. As far as I know kale is a traditional, heavy Dutch dish that your grandma cookes for you.
One of the most famous, traditional Dutch winter dishes is ‘boerenkoolstamppot’ or ‘farmers kale’ mash. This dish includes mashed potatoes with kale. The protagonist is always ‘smoked pork sausage’. Like other dishes from the Dutch cuisine, ‘boerenkoolstamppot’ never really stole my heart. It lacks spices and nuances in my opinion. That’s why I created my own kale variation with an Asian twist: a heartwarming Thai red curry with kale, potatoes, chickpeas and capsicum. The smoked sausages are replaced by smoked eggs. Believe me: you don’t miss any meat!
For smoking I use my smoke oven. I you don’t have one, you can ‘build’ a smoke oven with an iron pan, aluminum foil, and a grid. Of course; the smoking is optional, but it adds an interesting, deep flavour to the eggs.
If you are short in time, you can use a ready made red curry paste from the store. But homemade (recipe is coming soon!) is absolutely more tasty.
Curly Kale in Thai Red Curry with Smoked Eggs recipe
Preparation time: 40 minutes
Serving: 4 portions
A mortar or mini food processor
1 tbsp oil (Olive-, sesame-, peanut oil or sunflower oil. Or coconut butter)
120 gram ½ cup red chili paste
1 big red onion, chopped
200 g kale, washed
4 big waxy potatoes, peeled and diced in 4 cm x 4 cm (1,5 x 1,5 inch) pieces
Red capsicum, chopped in 3 – 4 cm (1,5 inch) x 3 -4 cubes
4 tomatoes, coarsely chopped
1 tsp kurkuma (powder or fresh, grated)
120 ml / ½ cup coconut milk
120 g chickpeas, canned or freshly boiled
water as needed
a hand of fresh coriander leaves, coarsely chopped.
Heat a wok on medium high flame. Add oil in the pan. When the oil is heated well add the chopped onion and stir.
Add potatoes, kale, capsicum and salt and saute for a minute or so. Then add the red chili paste and saute for 2-4 minutes.
Add tomatoes and wait for a minute or two. Stir occasionally.
Add coconut milk, water and kurkuma. The vegetables need to be completely covered with liquid. If that’s not the case, add some extra water. Bring to a little boil. Now lower the flame, close the lid and let the curry simmer for 20 minutes.
Add chickpeas and let simmer for another 5 minutes.
Serve the curry together with the smoked eggs and a coriander leave topping.
Boil the eggs until they are hard. This takes about 7 minutes. Cool the eggs under cold running water. Peel them and slice in half.
Prepare the smoke oven. Put hickory on the bottom of the smoke oven.
Cover first with the lid (the one for covering the hickory) and then the grid.
Lay the eggs on the grid. Heat the smoke oven under a medium high flame on your stove. When it starts smoking cover the oven with the (big) lid.
Turn of the flame and wait for about 20 minutes. Serve together with the curry. Enjoy!