I have an abundance of fresh kale from a local farm and I'm getting behind in consuming it. So my first thought was kale and white bean soup. Only thing is: it's summer. The thought of a hot thermos of soup for lunch in August just didn't cut it. So I came up with this instead.
This is a very hearty vegan/vegetarian Indian dish that I love to cook when I'm in need of both dinner and some leftovers for lunch. Serve it up with some naan slathered with ghee (or not, you vegan). Heaven!
Rich gravy coats these fall apart tender short ribs. Best served with some crusty bread and potatoes to soak up all that gravy. It's a recipe from my days at culinary school, so the instructions are a bit lacking.