I’m Jackie, a stay at home vegan mommy of one amazing little girl. My daughter, Zoey, is three years old, a huge Disney aficionado and Minnie Mouse super fan. She’s also the most amazing little helper in the kitchen that a mother could ask for, and so she is… my Minnie Chef.

golden kale bowl

golden kale bowl

This sauce though… 🙌  Back in high school I practically lived off of chop chops from chicken kitchen.   Someone tell me I’m not the only one who used to dump about 5 containers—more or less, probably more—of the Mustard-Curry sauce over my dish before devouring it… 😳  I mean, come on, it’s all about the sauce! 

The other day I was tinkering around with some ingredients in the kitchen to make a sauce for some kale and quinoa I had just made.  And with a jar of curry powder in hand, of course mustard-curry sauce came to mind.  

I poured some of my liquid gold over my vibrant green bowl of kale and quinoa and just sat back and let the magic happen.  🏆  The rich, creamy, slightly tangy sauce was the perfect complement to the bold flavor of the tender, sautéed kale leaves.  It’s perfect served over a bed of seasoned quinoa and black beans or over plain white rice.  It’s hearty, comforting, and so quick and easy to make—it might just be my new favorite go-to dish!   

Servings Prep Time Cook Time Total Time
2 2 mins. 5 mins. 7 mins.


  • 4 packed cups of kale, broken into small (1 – 2 inch) pieces
  • 2 teaspoons olive oil
  • ¼ teaspoon garlic powder
  • ¼ teaspoon black pepper
  • Pinch of salt

For the sauce:

  • 2 tablespoons vegan mayonnaise
  • 2 teaspoons yellow mustard
  • ¾ teaspoons curry powder
  • 1 tablespoon freshly squeezed lemon juice, optional
  • Dash of paprika
  • Dash of black pepper


  1. Prepare sauce by combining all ingredients in a mixing bowl and whisking together.  Set aside. 
  2. Heat a large pan over medium heat.  Once hot, add olive oil and kale.  Add garlic powder, salt and black pepper.  Toss frequently until kale is wilted and tender. 
  3. Top cooked kale with mustard curry sauce and enjoy!
  4. Serving Suggestions: Serve over quinoa or rice. 
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