Recipe from The Farmhouse Kitchen

Not the easiest time of year to do recipes, too many this or that’s and maybes. But that is part of living seasonally and fresh off the farm.  I am so glad you are all on this journey with me!


The other night dinner took off in about three different directions. This is what I ended up with, a very tasty kale curry.  I didn’t write down the recipe, but this is pretty close to what I did:

2-3 TB  Coconut Oil

2 or so Leeks, washed and cut into rounds

Kale, washed and chopped pretty small

1 bunch Turnips, big ones quartered, small ones left as they are, tops and tails removed (Keep the greens and mix with Kale)

A couple of Carrots, washed and diced

2-3 cloves Garlic, grated on a micro plane

A good sized piece of Ginger, grated on a micro plane

1 can Coconut Milk

Zest from 1 Lemon

This is the tricky portion size part, but this is roughly what I used:

1 or 2 TB Curry Powder

1/2 tsp Turmeric Powder

1 tsp Fennel Seeds

1 TB Mustard Seeds

Salt and Pepper, to taste

A pinch of Chill Flakes if you like a little heat

Cilantro, chopped for garnish

Heat a large skillet over medium-high and toss in the mustard and fennel seeds.  Shaking the pan let them heat up and toast.  Add the coconut oil.  Once melted add the garlic, leeks, turnips and carrots and saute until they begin to soften.  Add the rest of the spices, mix well, then add the chopped kale.  Mix well and cook until the kale is well wilted, then add the coconut milk.  Turn heat down to low, cover and let cook on a very low simmer until the kale is nice and tender.  When it’s all ready, add the lemon zest.  Taste for salt and pepper and adjust if need be.  Serve over rice and top with chopped cilantro.