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Gulai kale has become one of my favorite comfort foods—a modern twist on a beloved Indonesian classic that reminds me of home. For me, that comfort originally came from gulai daun singkong—a dish my mother used to make whenever I was home in Yogyakarta. It was humble yet rich, made with cassava leaves simmered in a coconut milk broth spiced with turmeric, galangal, and lemongrass. When I moved to Singapore and couldn’t find daun singkong, I started experimenting and eventually created my own version using kale. The result? A deeply flavorful gulai kale that captures the same earthy texture and soul-warming essence I grew up loving.

When I moved to Singapore, I searched high and low for fresh cassava leaves to recreate that same dish. Unfortunately, daun singkong is not something you can easily find at wet markets or even specialty grocers here. At first, I tried freezing imported ones, but they lost their texture. Then, while experimenting in my kitchen, I discovered that kale—not exactly Southeast Asian, but earthy and resilient—offered a surprisingly similar bite when cooked. That’s how my version of gulai kale was born.

It may not be what my mother made, but it captures the essence: the aroma, the warmth, the texture, the comfort. And now, it’s a staple in my kitchen—a way to stay connected to my roots while adapting to a new home.

What Is Gulai?

Before we dive deeper into gulai kale, it’s worth understanding what gulai actually is. Think of it as the Indonesian answer to curry—but with its own distinct personality. Gulai refers to a rich, spiced dish made with coconut milk and a blend of local aromatics such as turmeric, coriander, galangal, lemongrass, garlic, and shallots. Unlike Indian curry, gulai is not heavy on dried spices but leans into the freshness of Southeast Asian ingredients and the richness of coconut cream.

You might be wondering how gulai differs from dishes like opor, lodeh, or terek. While all of them are coconut-milk-based, they each have their own nuances:

• Gulai is bold and intensely spiced, often reddish or yellow in color from turmeric and chili.
• Opor is more subtle and comforting, usually white or pale yellow, often flavored with candle nuts and mild spices.
• Lodeh is a vegetable stew in coconut milk, more brothy and less thick than gulai.
• Terek (sometimes spelled terik) is a less common variation, typically using fewer spices and often associated with East Javanese cuisine.

Gulai is arguably the most luxurious of the four—perfect for festive meals, Sunday lunches, or in this case, a hearty plant-based dinner

The Roots of Gulai Daun Singkong

Traditionally, gulai daun singkong (cassava leaf curry) is a staple in many parts of Indonesia, especially in Sumatra and West Java. The leaves of the cassava plant are surprisingly nutritious—rich in fiber, protein, and vitamins—and when slow-cooked, they soften into a tender green that soaks up flavor like a sponge.

In Padang cuisine, which is renowned for its bold, spice-heavy dishes, gulai daun singkong is often served as a side dish, sitting next to the more famous rendang or dendeng balado. The dish uses a rempah (spice paste) that’s ground fresh and sautéed until fragrant before being combined with coconut milk. Some regions add anchovies, smoked fish, or ground peanuts for extra depth.

In Java, my mother’s version was simpler but no less delicious. She would pound the spices by hand, using a stone mortar and pestle, then slow-cook the leaves in coconut milk until everything turned into a golden, glossy dish that begged for a plate of warm rice.

So, What Is Kale?

Kale might not have roots in Indonesian soil, but it plays an excellent substitute in this dish. It belongs to the Brassica family—just like cabbage, broccoli, and collard greens—and has a slightly bitter flavor with a fibrous texture that stands up well to long cooking times. Curly kale, lacinato (also called Tuscan or dinosaur kale), or even baby kale can be used depending on availability.

In Singapore, kale is increasingly easy to find in supermarkets, often sold pre-washed and trimmed. For gulai kale, I prefer using curly kale because its thicker leaves hold up beautifully against the rich coconut gravy. Once cooked, it loses its bitterness and takes on a mellow, slightly sweet flavor that mirrors the taste of daun singkong remarkably well.

So while purists might raise an eyebrow, I promise you—gulai kale brings together the best of both worlds: tradition and adaptation.

What Does Gulai Kale Taste Like?

The first spoonful of gulai kale is an aromatic explosion—warm, spicy, and creamy. The kale provides a robust texture that contrasts beautifully with the silkiness of the coconut milk. The turmeric lends a golden hue and an earthy undertone, while galangal and lemongrass offer brightness and depth. You might taste the gentle heat from chili, the sweetness from shallots, and the umami boost from mushroom stock or tamari if you’re keeping it vegan.

This dish is deeply satisfying. It’s the kind of meal that doesn’t just fill you up—it nourishes you, grounds you, reminds you of something timeless. It’s hearty enough to stand alone but also pairs wonderfully with warm rice, tempeh, or even tofu bacem for a complete Indonesian-inspired meal.

While gulai kale is fully plant-based, it doesn’t compromise on flavor. It tastes just like something you’d find on a family table back home in Indonesia—just with a touch of global fusion.

What Are Cordyceps Mushrooms?

Cordyceps mushrooms are a type of functional fungi known for their meaty texture and earthy flavor. In this recipe, we’re using culinary cordyceps, often labeled as cordyceps militaris—bright orange, caterpillar-shaped mushrooms that are cultivated and completely plant-based (unlike the wild varieties traditionally grown on insects).

They’re prized in both traditional Chinese and modern herbal medicine for their potential health benefits, including supporting energy, immunity, and endurance. But beyond health, what makes cordyceps mushrooms a great choice for gulai kale is their chewy texture and deep umami, which mimics the satisfying bite of meat or offal in traditional Indonesian gulai.

Where to find them: In Singapore and many Asian countries, you can often find cordyceps mushrooms in wet markets, Chinese herbal stores, or supermarkets with a well-stocked mushroom section. If unavailable, feel free to substitute with oyster mushrooms, shiitake, or king trumpet mushrooms—all of which hold up well in coconut curries.

Tip: Always give cordyceps a quick rinse and trim the tough ends before adding them to your dish.

Exploring the Many Faces of Gulai

Indonesian cuisine is incredibly diverse, and gulai comes in many variations depending on the region and ingredients available. Some of the more well-known types include:

• Gulai Ayam – Chicken curry, often seen in Javanese or Padang feasts.
• Gulai Kambing – A rich, gamey goat curry often served at weddings.
• Gulai Ikan – Fish gulai, typically made with freshwater catfish or snapper.
• Gulai Nangka – Unripe jackfruit gulai, especially popular in Padang cuisine.
• Gulai Cumi Isi – Stuffed squid in coconut curry, usually a festive dish.
• Gulai Tunjang – Tendon or beef foot gulai, gelatinous and deeply savory.

Each gulai carries its own personality and regional story, but the common thread is the luscious, coconut-based gravy. With gulai kale, we’re adding another variation to this tapestry—one that’s plant-based, modern, and accessible to home cooks outside Indonesia.

It’s proof that you can take the soul of a dish and reinterpret it while still honoring its roots.

Things to Watch Out for When Making Gulai Kale

Making gulai kale is not difficult, but a few key things can make or break the dish. Here are some tips to ensure it turns out beautifully every time:

1. Don’t Rush the Rempah
   The spice paste is the heart of this dish. Whether you use a mortar and pestle or a blender, take time to sauté it properly. The spices need to be cooked until the oil separates and the aroma becomes nutty and sweet. This step builds depth and prevents the raw spice flavor from dominating.
2. Choose the Right Kale
   While all kale varieties work, curly kale tends to give the best results. Make sure to remove the thick stems and chop the leaves into bite-sized pieces. Massage them lightly if they feel too tough—this helps soften them faster during cooking.
3. Use Full-Fat Coconut Milk
   Don’t skimp here. Light coconut milk might seem like a healthier option, but it lacks the creaminess and richness that makes gulai so special. If you want to control fat, use less oil for sautéing but keep the full-fat coconut milk intact.
4. Balance the Flavors
   Traditional gulai includes salt, sugar, and sometimes a sour element like tamarind or asam gelugur. For vegan gulai kale, you can adjust with a bit of lime juice or rice vinegar at the end for brightness.
5. Let It Sit
   Like most curries, gulai kale tastes even better the next day. The flavors meld together, and the kale soaks up more of that golden gravy. Make a big batch and reheat it gently—you’ll thank yourself tomorrow.
6. Adjust for Spice Tolerance
   If you’re sensitive to heat, go easy on the chili. You can always add more later. If you love spice, blend in some bird’s eye chilies for a kick.

Ingredients for Gulai Kale

To make a flavorful and comforting gulai kale, you’ll need a blend of aromatics, creamy coconut milk, and hearty plant-based add-ins. Here’s what goes into this dish:

Main Ingredients

• Kale – The star of this gulai kale. Use curly kale or lacinato (dinosaur kale) for best texture. Strip the stems and roughly chop the leaves.

• Tofu puffs – Absorb the curry well and add protein. Can be replaced with firm tofu or tempeh if preferred.
• Fresh red chilies – Sliced for garnish and added heat. Adjust to taste.
• Cordyceps mushrooms – Add a chewy, meat-like texture. Substitute with oyster mushrooms or shiitake for a similar result.

• Thick coconut milk – Use good-quality canned or boxed coconut milk for a rich and creamy broth. Avoid light versions for best flavor.

Blended ingredients (rempah)
These ingredients form the fragrant spice base. Blend them until smooth before cooking:

• Shallots – Use about 10–12 small Asian shallots for their natural sweetness and aroma. Substitute with half the amount of red onion if unavailable.
• Garlic – Adds pungency and depth. No substitution recommended.
• Big red chilies – These give color and a mild kick without overwhelming heat. You can adjust based on your spice tolerance.
• Bird’s eye chilies (chili padi) – For heat. Reduce or omit if you prefer a milder gulai kale.
• Candlenuts – Provide body and creaminess to the spice paste. Substitute with macadamia nuts or leave out if unavailable.
• Fresh turmeric – Gives the dish its signature golden color and earthy flavor. Substitute with turmeric powder (about 1 tsp per 5 cm of fresh turmeric) if needed.

Other ingredients

• Lemongrass – Lightly bruised to release flavor. Adds citrusy brightness.
• Galangal – Provides a peppery, slightly piney note. Substitute with ginger if unavailable, but the flavor will be slightly different.
• Bay leaf – Traditionally used in Indonesian gulai. Can be omitted, especially for a simpler profile.
• Salt – Enhances and balances the flavors.
• Sugar – Adds a touch of sweetness to round out the spice. Palm sugar or coconut sugar can also be used for a deeper taste.
• Mushroom stock powder – A plant-based umami booster. Substitute with vegetarian bouillon or a splash of soy sauce if needed.
• Coriander seed powder – Adds warmth and complexity to the spice blend.
• Ground pepper – Balances the sweetness and lifts the aromatics.

Storing Instructions

Gulai kale keeps well and actually tastes better the next day as the spices continue to deepen in flavor. Here’s how you can store and reheat it, both in modern and traditional ways:

• Refrigerator: Allow the gulai kale to cool completely before transferring it to an airtight container. Store in the fridge for up to 4 days. Reheat on the stove over low heat, stirring occasionally. If the gravy has thickened, add a splash of water or coconut milk to loosen it up.
• Freezer: For longer storage, portion the gulai kale into freezer-safe containers or zip-top bags. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Traditional Method – Reheat at Night and Morning: In many Indonesian households without refrigeration, gulai and other coconut-based dishes are reheated twice daily to keep them from spoiling. If you plan to keep gulai kale at room temperature for short-term use (up to 1–2 days), reheat it thoroughly at night before bed and again in the morning until it reaches a full simmer. This method helps prevent the coconut milk from turning sour and allows the dish to stay safe to eat without refrigeration.

Tip: If using the traditional reheating method, always use a clean spoon when serving and avoid introducing moisture or contaminants into the pot to keep the gulai fresh longer.

Nutritional Value (Per Serving, Estimated)

Here’s the approximate nutritional breakdown for one serving of vegan gulai kale (based on a batch serving 4):

• Calories: 210 kcal
• Protein: 3–4 g
• Fat: 18 g
• Carbohydrates: 9–11 g
• Fiber: 3–4 g
• Sugar: 3 g
• Sodium: 380 mg
• Vitamin A: 110% DV
• Vitamin C: 60% DV
• Calcium: 15% DV
• Iron: 10% DV

These values may vary depending on the type of coconut milk, oil, and kale used. Despite being rich and creamy, gulai kale is nutrient-dense, especially high in antioxidants and fat-soluble vitamins thanks to the kale and coconut milk combo.