We all love greens in our house, so I’m always on the lookout for new and flavorful ways to prepare them. When I stumbled across this recipe, I knew I wanted to try it. The words in the title alone made my mouth water, and when I read through the ingredients, I knew it would be a hit.
As always, I modified the original recipe a bit. Here’s how I made it.
Kale Coconut Curry Recipe
3 large bunches kale
½ cup virgin coconut oil
6 pressed (or finely diced) garlic cloves
2 teaspoons peeled, finely diced ginger
1 teaspoon turmeric powder
3 tablespoons curry powder
2 teaspoons salt
1/4 teaspoon ground black pepper
3/4 cup raisins
3 cups full-fat coconut milk
Remove kale stems, and tear leaves into smaller pieces. (We save our stems for making green juice; they’re also great in vegetable stock.)
Place a large sauté pan over medium heat. Add coconut oil. Once the oil is hot, add the garlic, ginger, turmeric, and curry powder. Sauté for a couple of minutes.
Add the kale to the pan and sprinkle with salt and pepper. Place the lid on the pan, and cook for several minutes, until the kale softens.
Add the raisins and coconut milk. Cook, stirring occasionally, until the kale is tender and coconut milk has reduced a bit.
Serve and enjoy.