Lime Kale with Beans and Dill

Recipe from What's For Lunch, Honey?   


200g canned kidney beans, rinsed and drained
500g Kale, washed, drained and coarsely chopped
1 teaspoon cumin seeds
1 teaspoon black mustard seeds
1-2 teaspoons Aleppo chili powder - substitute with cayenne pepper
4 garlic cloves, finely chopped
15-20 dried curry leaves
8 tablespoons dill, finely chopped
6 tablespoon natural yogurt
2 limes, 1 zested and both juiced
Salt and pepper
3 tablespoon canola oil


  1. Heat the oil in a wok to medium-high. Add the cumin and mustard seeds and sauté. As soon as they begin to pop add the garlic and curry leaves. Stir.

  2. Add the kale and dill to the wok and stir-fry until the liquid (if any) from the kale has evaporated.

  3. Stir in the yogurt and continue to stir until it has incorporated well with all the other ingredients. Reduce the heat to low, then add approx. 300 - 350 ml water, Aleppo chili and salt and pepper to taste. Stir well.

  4. Pour the juice and the zest of the limes. I also threw in the whole squeezed limes into the wok and it gives it a fantastic aroma.

  5. Add the kidney beans and stir well. Allow the mixture to come to a gentle boil, then cover and simmer for 10-15 minutes.

Serving Tips:

  • If you prefer this a little dryer by all means add less water.
  • We enjoy this mostly with rice, however if you are making this dryer then it would be perfect with flat breads like whole wheat pitas or whole wheat tortillas.