kale curry

This Kale curry is really creamy and it’s got pine nuts, sultanas and coconut milk in it so it’s quite rich. I wasn’t sure if it was too rich, but once you put it with plain basmati rice it’s perfect. You could also serve it with roast chicken. It’s also a more complicated recipe than my usual recipes, but bear with it as it’s worth it, and it’s a tasty way to eat kale. My friend Babs tried it when she popped round and she loved it and she normally loathes curries… So if you fancy a healthy, creamy curry this recipe is made for you.


Serves 1-2.


A couple of teaspoons of coconut oil
A big bunch of kale or a big supermarket bag of it
½ cup of coconut milk (the thick cream bit only)
A handful of pine nuts
A handful of sultanas
1 teaspoon of maple syrup
½-1 teaspoon of chilli powder
¼ teaspoon of turmeric
¼ cup desiccated coconut
1 teaspoon of mustard seeds
1 teaspoon of cumin seeds
1 clove of garlic peeled and minced

The semi final
A couple of teaspoons of coconut oil
2-3 fresh mild red chillies
½ teaspoon of mustard seeds

The final
A thumb size piece of fresh ginger cut into matchstick pieces
½ cup of coconut oil


Firstly prepare the kale by ripping it off it’s hard spine. Throw the spines away, they are too tough and mean that you don’t have to cook the kale for so long so you don’t lose the vitamins. Set aside.
Grind the desiccated coconut, the teaspoon of cumin seeds and the teaspoon of mustard seeds to a fine powder, are use my coffee grinder but you can use a mortar and pestle or a nutri bullet. Set aside.
In a heavy bottomed medium sized pan, put in the couple of teaspoons of the coconut oil and fry the garlic, pine nuts , chilli powder and turmeric for a few minutes on a medium heat. Then, add the kale and the sultanas, turn the heat down to low, put a lid on and sweat the kale for a few minutes. Next add half a cup of water, the maple syrup and the coconut milk and stir through . Next add the ground coconut mixture and stir through again and simmer for about five minutes.
In a small frying pan heat up the rest of the coconut oil and fry the ginger sticks until golden, drain on kitchen paper. Set aside.
Tip out most of the hot oil into a ceramic bowl, you can use it again, and put the pan back on the heat. Add the mustard seeds and chillies and fry for a couple of minutes.
Put the kale into a bowl or on plates, tip the fried mustard seeds, chillies and oil over the top and lastly top with the fried ginger. Serve with basmati rice, my nectarine salad ,a chapati or whatever you fancy. By the way, the whole chillies can be too hot to eat, and are for mainly flavouring the oil.

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