Notes: My one year old loved this. Add tofu or beans for protein. We use full fat coconut milk because it’s mostly for the baby.
★★★★ Prep Time: 0 hr 0 min | Cook Time: 0 hr 0 min | Makes: 2-3 main course servings | Difficulty: Easy
- 1 onion 5 cloves garlic, minced
- 2 t ginger, grated
- 2 t curry seasoning (can be curry powder, garam masala, Thai curry paste, etc)
- .5-1 c vegetable stock or water (less stock if kale is still wet)
- 1 14 oz can low fat coconut milk
- .5 t salt
- 2-3 bunches of kale
- 1 can chickpeas or tofu (optional)
- Toasted coconut flakes
Soften onion in Dutch oven (leave the lid on or add water to keep from burning). Add garlic, ginger, and curry. Cook one minute. Add salt, stock, milk, and half of kale. Let kale wilt then add the rest.
Add beans. Cover and cook on medium low for about 20 minutes (or until kale is as done as you like) stirring a few times and checking kale. Remove lid, turn up to medium high and cook until liquid reduces to desired consistency and kale is cooked to desired level.
Season with salt and pepper. If kale is too bitter, add a little honey by making a well in the center if the pot and incorporating it into the liquid before stirring the pot.
Top with toasted coconut flakes. We toast ours in the toaster oven until they are the color of bran flakes. You could also top with toasted nuts or seeds. The recipe also calls for topping it with a splash of lime but I didn’t have any.
Source: Cooks Illustrated
Sent from Paprika Recipe Manager