Gulai Kale - Kale in Spicy Coconut Broth

Gulai Daun Singkong is my family’s favorite Indonesian vegetable stew. The main ingredient of a Gulai Daun Singkong is cassava leaves, which is difficult to find in the US. The easiest and best substitute for cassava leaves is kale, so today I share my recipe for Gulai kale (kale in spicy coconut broth). You can also just call it Indonesian kale curry. :)

Ingredients for Indonesian kale curry (gulai kale)

This recipe needs kale, coconut milk, daun salam, kaffir lime leaves, lemongrass, red chilies, garlic, shallot, ginger, galangal, candlenuts, coriander, turmeric, cumin, coconut palm sugar, and salt.

Which kale should you use?

You can use curly kale, Lacinato kale, or baby kale. The slight bitterness in kale matches so perfectly with the slight bitterness in cassava leaves, and when using baby kale, the cooking time is so much faster compared to cassava leaves. If you are using curly kale or Lacinato kale, please adjust the cooking time and make sure to cook until the leaves are tender.

You can substitute kale with spinach. Spinach is sweet and the curry will lack that certain bitterness, so it may or may not be a good thing if the aim is to replicate the taste and texture of gulai daun singkong.

Which red chilies should you use?

Use bird eye chilies if you want to follow the traditional Indonesian recipe, but let me warn you that bird eye chilies are very spicy. Fresno or cayenne chilies are better for people who prefer a milder dish since they both have a lower Scoville score compared to bird eye chilies.

You can also use dried red chilies if you are out of fresh chilies. Soak dry chilies for a while in hot water to soften before using.

Step-by-step to cook gulai kale (Indonesian kale curry)

1. Prep kale

If you are using curly kale or Lacinato kale, start by removing the stems and cut the leaves into thin strips. Skip this step if you are using baby kale. Wash and drain the leaves and set aside.

2. Make spice paste

Use a food processor or a spice attachment for your blender and grind red chilies, shallot, garlic, candlenuts, the white part of lemongrass, ginger, galangal, coriander, turmeric, and cumin into a smooth paste.

3. Cook the curry

Heat oil in a wok over medium heat. Sauté spice paste, Indonesian bay leaves, kaffir lime leaves, and the green part of lemongrass until fragrant. About 5 minutes.

Add water to the wok and bring to a boil. Add kale and cook until wilted and tender. Add coconut milk and season with salt and coconut palm sugar, adjust the amount as necessary. Once it boils, turn off the heat.

What can I serve with kale curry?

I make this dish when I am craving for Padang dishes. When you visit a Padang restaurant, you stroll in, sit on an empty table, and the server will bring in small plates of almost all the dishes they serve in the restaurant. So it is a very similar experience to going for a Chinese dim sum.

To replicate that Padang restaurant experience at home, you can try preparing several popular Padang dishes. My favorites include:

• rendang sapi Padang
• terong balado
• ayam pop Padang
• ayam bakar Padang
• gulai telur Padang
• gulai nangka dan kacang panjang Padang
• sambal lado mudo
• soto Padang