Nourishing Vegan Kale and Spinach Curry packed with the goodness of chopped kale and spinach
Prep time; 15 mins
Cooling time; 20 mins
2tsp mustard seeds
2tbsp coconut or olive oil (I like Coconut Merchant Coconut Oil)
1 small onion or 2 shallots
1 tbsp fresh ginger, grated
5g fresh lemongrass, finely chopped
2 cloves of garlic
100g kale, chopped
1/2 tsp paprika
200ml coconut milk
3/4tsp turmeric powder
3/4 tsp ground cumin
1 green jalapeno (optional)
Good pinch of Pink Himalayan or sea salt
Good pinch of cracked black pepper
how to make it…
Dry fry the mustards seeds in a non stick pan on a medium / low heat for 1 – 2 minutes to release the flavour. Remove from the pan and set aside.
Heat the oil in a pan. Add the onion and fry on a medium heat for 3 – 4 minutes until soft and golden. Add the ginger, lemongrass and garlic and fry for a further 30 seconds.
Add the kale and 3 tbsp of water and fry for about 2 minutes to soften. Pour in the coconut milk, spices, optional jalapenos, spinach and season to taste. Simmer for 5 minutes on a medium/ low heat until the sauce thickens.
Remove from the heat and serve with cauliflower rice or if you’re not keto/ paleo/ low carb, with lentils or rice.