Curry Coconut Kale

  Here’s another failure – although this one was 100% the fault of me not reading ingredients: I got all the way through making this recipe and was putting away the unused coconut milk when I licked my finger and realized that it was sickly-sweet!! So, read your ingredients, use UNSWEETENED coconut milk, and this great recipe from Paleo Magazine should work out for you just fine… Here’s how it went:

– Melt some coconut oil in a pan
– Add in onion – I used 1/2 of a red onion and a shallot because that’s what was dying in my fridge – and saute until translucent
– Add in the thick coconut cream from the top of the can (or, in my case, add in something looking kind of milky that I just attributed to the temperature in my kitchen, but which was actually due to the massive impurity)
– Add in as much kale as you have – torn into whatever size pieces, according to taste (they say at the end to immersion-blend the whole thing so that it’s “creamed” but I just left mine whole)
– Add in spices: They just say curry powder and salt, but I also added in paprika and turmeric
– Let simmer for 5-10 minutes until the kale is soft
– Serve!

End result: Still somewhat edible, even with the sweet coconut milk situation, and I will definitely try it again  

  

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