Here is a curry using kadi leaves as an important component of the flavour:
Cauliflowers, peas and potatoes, with mustard and kadi leaves
>>From Madhur Jaffrey's "A Taste of India", more or less:

This dish is from the western state of Maharashtra. I have taken minor
liberties with the recipe. The original uses some asafoetida (hing). I
dislike the stuff, so I have cheerfully skipped it. I also use less oil
than the original recipe calls for. Use even less if you so prefer. Try
it, anyway.
 

12 oz (350 g) cauliflower
8 oz  (225 g) potatoes
4 oz  (125 g) (shelled) peas
2 Tbsp (30 ml) cooking oil
1 Tbsp (15 ml) whole purple mustard seeds
 8 - 10 kadi leaves, fresh  (curry leaves)(dried leaves really don't cut it)
2 if finely chopped, 4-6 if not chopped hot green peppers (Serranos)
1/4 tsp ground turmeric
1/2 tsp salt
2-3 Tbsp (30 - 50 ml) grated fresh coconut
2-3 Tbsp (30-50 ml) chopped fresh coriander leaves

Cut the cauliflower into small flowerets.
The potatoes should be a smallish, thin-skinned variety. New potatoes are
ideal. Cut them into 3/4" cubes. If the skins are thin, leave them on.
Heat the oil. Add the mustard, stir for a few seconds till the seeds pop.
Add the kadi leaves. Stir a couple of times, then add the cauliflower,
potatoes, peas, peppers, turmeric and salt. Stir for 2-3 minutes.
Add about 1/4 cup (60 ml) of water. Simmer, covered, for 10 min or so,
till the potatoes are just about done. Turn over now and then, along the
way, so that all of the vegetables get brought into contact with the
fluids.
Add the grated coconut and cook for a minute or two. You should really do
the grating with one of the coconut graters you get in the Indian stores.
Food processors simply will not do. If you don't know what I am talking
about, skip the coconut.
Mix in the coriander leaves. Take off heat. Serve.
Anticipated cooking time, once you have the ingredients : 20 minutes, tops.
Should serve 4 or 5 people.