Coconut Curry Greens

Updated: Oct 24, 2021

This really is midweek simple seasonal cooking at its best. Wholesome and healthy on the table in minutes.

1 x onion finely sliced

2 cloves garlic thinly sliced

Bunch of Greens (spring cabbage, cavalo nero, kale etc)

1 generous tsp chopped or grated ginger

Healthy tablespoon of Curry Powder

400ml Coconut Milk

Bunch of Coriander

Peanuts or cashews toasted

Splash of coconut or olive oil

Heat oil and soften onion, garlic and any stalkier ends of your greens. A little bit of browning here is acceptable. It's all flavour.

When that all looks happy add curry powder and ginger and cook slightly, enjoying the pungent smells.

Now add the rest of your greens, stir them around in the yumminess and pur in the coconut milk.

Allow to bubble and reduce slightly for 5 minutes or so.

Stir in the chopped corianer.

Pour over steamed rice or quinoa and top with some chopped toasted peanuts or cashews