I had a friend over for dinner last night. I made my new favourite: kale coconut curry. I know, a lot of hard consonants for a recipe that is so deliciously comforting. Even though it’s dairy-free, the coconut milk gives it a creamy texture. The dish is not only beautiful, it’s healthy too. I served it with wild rice, but any grain would work. I also tossed in some sliced zucchini. Thanks to Harmony Healing for this high caliber concoction. It is truly harmonious. Not a note of dissonance.
Kale Coconut Curry
Vegan, Paleo, Gluten-Free, Dairy-Free
Serves 2-3
1 large bunch organic kale
1 tablespoon coconut oil
⅓ cup chopped white onion
2 peeled grated garlic cloves
1 teaspoon peeled grated ginger
2 teaspoons curry powder
¼ cup water
¾ teaspoon (sea) salt
⅛ teaspoon fresh ground black pepper
¼ cup dark raisins (optional)
1 cup coconut milk
1. Remove kale from stems and tear or cut into smaller pieces. Reserve stems for vegetable stock or compost. Rinse kale well to remove any dirt and drain off water.
2. Heat coconut oil over medium heat in a sauté pan with a top until melted and hot but not smoking. Add onions, garlic, ginger, and curry powder and sauté for 2-3 minutes.
3. Add kale and water into pan and sprinkle with sea salt and black pepper. Cover with top and cook for several minutes on medium-high until kale starts to soften and wilt.
4. Add raisins and coconut milk, lower heat to medium, cover, and cook until kale is tender and coconut milk has reduced into a creamy sauce that coats the leaves. Stir kale occasionally while cooking. Serve immediately.