Tuesday, 2 April 2013

Kale and Spinach Coconut Curry

Serves 2:
Kale (250g - finely chopped)
Spinach (250g - finely chopped)
Carrots (100g)
Green Coconut Milk (200ml)
Tomato Purée (1 tbsp)
Curry powder (2 tsp)
Turmeric (1 tsp - powder)
Ginger (1 tsp - powder)
Olive oil

1) Heat the olive oil in a pan and sauté the carrots for a few minutes to soften.
2) Add the kale and spinach and sauté until the carrot is tender.
3) Add the turmeric, tomato, curry and coconut milk. Reduce to a low heat and simmer for 5 minutes. Check occasionally and add a splash of water if it looks a bit dry.
4) Season to taste and serve with white rice or naan bread.


  1. This must be really good. I will try it. Nice blog. Obrigado.

  2. are you using coconut water? I looked up green coconut milk and this is what I found it was? What brand or did you make your own? I don't live by any coconut trees so will have to buy packaged product.

  3. Hi Brenda, the one I used was from green coco europe GmbH, a german company (www.dr-martins.com), but it's also good if you use a regular coconut milk :)
    Enjoy your meal :)