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- 12 baby turnips, quartered
- 1 bunch of collard greens
- 1 bunch of kale
- Salt
- 1 small bunch of fresh baby spinach
- 1 red onion finely chopped
- 1 serrano chili finely chopped
- 4 Tbs vegetable oil (I use coconut oil)
- 1 tsp of turmeric plus 1 pinch of turmeric
- 1/4 tsp of Amchur powder (if you don't have it substitute lemon juice)
- 1/4 tsp Kashmiri chili
- 1/4 tsp dried fenugreek leaves
- 1/2 cup of plain yogurt, or soy yogurt for vegans
- A 1 inch piece of peeled fresh ginger
- 1 tsp of nigella seeds
- 1 tsp ground coriander
- 1 tsp garam masala
- 2 tsp of fresh ginger sliced julienne
View Full Recipe at The Colors Of Indian Cooking
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1963g | |
| Calories 1086 | |
| Calories from Fat 547 | 50% |
| Total Fat 62.08g | 78% |
| Saturated Fat 7.1g | 28% |
| Trans Fat 1.4g | |
| Cholesterol 16mg | 5% |
| Sodium 1092mg | 46% |
| Potassium 4524mg | 129% |
| Total Carbs 122.13g | 33% |
| Dietary Fiber 33.0g | 110% |
| Sugars 66.4g | 44% |
| Protein 27.0g | 43% |
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