Kashmiri Vegetable Soup
1 jar Maya Kaimal Kashmiri Curry
1 ½ cup water
1 small sweet potato (about ½ lb), peeled and diced ½-inch
2 to 3 kale leaves stemmed, and thinly sliced (about 1 cup) See note.
1 15 oz can butter beans, drained (or other white bean)
½ cup coconut milk
Indian Sev noodles, for garnish (optional)
A little bit of kale goes a long way. To use up the rest of your bunch, try making Kale Chips.
Preheat oven to 300°F. Rinse and dry about 1 bunch of kale. Remove the stems and tough center ribs. Cut or tear the remaining leaves into large pieces and place in a large bowl. Add 1 -2 tablespoons olive oil and toss well, making sure each piece is coated. Sprinkle lightly with salt and toss again. Arrange leaves in a single layer on two baking sheets. Bake about 20 minutes until crips but not brown, turning them partway through.
Combine Kashmiri Curry, water, sweet potato, kale, and beans in a soup pot and bring to a boil over medium-high heat. Cover, reduce heat to low, and simmer until potatoes are tender, about 15 minutes.
Stir in the coconut milk and heat a few minutes longer. Serve with Kale Chips* on the side.