If you are up to date with latest food trends you will be well aware of the kale craze. Everyone has gone kale crazy! Kale in your salads, kale in your smoothie, kale crisps.. Apparently it’s really good for us so we MUST eat it… 🙂
I personally prefer the to eat kale cooked rather than raw as it tastes less bitter. Here’s a wonderful hearty stew full of kale, cauliflower, coconut milk and tumeric goodness. All healthy everything!
Ingredients: Half a cauliflower’s head. 2 handfuls of kale leaves. 3 tomatoes. 1 medium onion. 1 can coconut milk. 2cm Fresh ginger. 1/2 a handful fresh coriander. 3 tbsp coconut oil. Sea salt to taste. Black pepper to taste. 2 tsp tumeric powder. 1 tbsp coriander powder. 2 tsp cumin seeds. 1/2 a green chilli (optional) de-seeded and finely chopped.
To prepare: Finely chop the onions, tomatoes and fresh coriander. Remove the kale leaves from the stalks. Cut up the cauliflower into medium-sized florets. Grate the ginger using the very fine side of a cheese grater.
To cook: Heat the coconut oil in a pot then add the cumin seeds and stir until the seeds are slightly browned. Add the onions, ginger and green chilli and stir until slightly softened then add the tomatoes. When the tomatoes are half cooked add the kale, cauliflower and coconut milk followed by the tumeric powder, coriander powder, sea salt and black pepper. I don’t tend to cook my veggies fully as I like them to be a bit crunchy, so the full cooking time for me took about 10 mins but it make take a bit longer if you like your veggies to be softer. After switching off the heat, sprinkle the fresh coriander on top.
Serve on its own or with rice/ bread on the side. I’ve been trying to stay away from carbs recently, especially in the evenings so have been trying out different recipes that fill me up without needing to consume carbs. This dish is definitely filling on its own as the coconut milk is quite rich. Hope you enjoy it as much as I did!