Coconut Kale Curry

Quick, easy and cheap main vegan meal, which satisfies the belly and the taste buds! If you can find fresh kale, substitute for the frozen one. The recipe is versatile and can be used as a base for any other vegetable curry (spinach, sweet potato, chickpeas...). Serve with any favourite side dish; rice, naan bread or potatoes. Bon Appetite!


1 medium onion, finely chopped

Frozen kale 300 grams

1 medium tomato, finely chopped

Coconut cream 250 ml

Curry powder 1 TBSP

Coconut oil 1 TBSP

Salt & Pepper, chilly (optional)


Preparation time 5 minutes

Cooking time 25 minutes

Boil 1 litre of water, add the curry powder and kale, cook until soft (15 - 20 min). Meanwhile, heat a saucepan, melt coconut oil and saute the onion until golden, then add the chopped tomato. Lower the heat to a minimum, let the mixture simmer and drain cooked kale. Add to the saucepan, increase the heat to medium, add the coconut cream and simmer for 5 - 7 minutes.




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