Calling all kale lovers (haters welcome, too)! Love it or loathe it, there is no disputing kale is one of the most nutrient-dense foods you can eat. And this Coconut Creamed Kale takes this often polarizing vegetable to the next level of deliciousness.
Did you know?…
You likely know if you like kale or not. But did you know it’s one of the most nutrient-dense vegetables on the planet? It’s true! Just one cup of kale has an impressive load of vitamins and nutrients.
- over 100% of vitamin C daily value (more than an orange, and good for immunity!)
- over 200% of vitamin A daily value (as beta carotene, an important antioxidant)
- and over 650% of vitamin K daily value (important for blood clotting)
Not to mention kale has calcium, iron and other nutrients. But you’re likely not here for a nutrition lesson, so on to the recipe!
Recipe ready in 10 minutes!
The ingredients…
For this Coconut Creamed Kale you’ll need:
- garlic cloves
- one bunch of fresh kale
- canned coconut milk
- curry powder or turmeric
- unsweet toasted coconut flakes
Plus a little avocado oil, salt & pepper.
For the kale I like green curly in this recipe. But you can also use the lacinato/tuscan, or even red kale.
Traditionally any creamed vegetable is made with heavy cream and/or butter. But we’re keeping it light, healthy and vegan here by using coconut milk.
Coconut milk is often used in Indian cuisine anyway, so it works perfectly. You can use full-fat or low-fat canned coconut milk. Just be sure to get canned coconut milk, not the cartons of coconut milk in the refrigerator section. Big difference.
And I make the milk “golden” with curry powder. But if you are not a curry powder fan sub turmeric.
Lastly, be sure to get unsweet coconut. This isn’t a dessert!
Top with toasted coconut flakes before serving
The recipe rundown…
This Coconut Creamed Kale recipe takes all of 10 minutes to make and is a great weekly staple side dish, or vegetarian main.
Here are the easy steps:
- first, sweat the garlic in avocado oil, which means low heat (don’t brown it, otherwise it’ll taste bitter)
- next, add the green curly kale and sauté a few minutes
- then add the “golden” coconut milk to cream the kale, which is coconut milk with curry powder
- lastly, finish with s&p and the coconut flakes
I like green curly kale for this dish
You could even add some toasted almonds or cashews to serve, or crushed red pepper flakes to make it a little spicy.
The Indian flavors in the dish (hello curry!) makes it pair well with other Indian foods and flavors. Think basmati rice, red lentil dal, Indian cabbage, naan bread, or even as a side to a tikka masala or tandoori dish.
And try it alongside my Carrot Noodles with Chickpeas and Zhoug.
Serve with basmati rice and dal for an Indian style meal
If you’ve made it this far into the post you’re likely a kale fan. So if you make this recipe be sure to tag me on Instagram or comment below!
Like this recipe? Check these out…
Carrot Noodles with Chickpeas (vegan, GF)
Harvest Kale Salad (vegan, GF)
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
servings
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- 1 tsp avocado oil
- 2 each fat garlic cloves minced
- 1 each large bunch kale washed, dried & chopped
- 1/2 cup canned coconut milk low-fat or full fat
- 1/2 tsp curry powder or sub turmeric
- 1/4 cup toasted unsweet coconut flakes
- to taste salt & pepper
Ingredients
|
|
- heat a large sauté pan over low or medium-low heat, when hot add oil
- add garlic and sweat until soft but do not brown, about 2 minutes
- increase heat to medium, add kale and sauté until a little tender, about 5 minutes
- in a small bowl whisk coconut milk with curry power, then add to kale and continue to cook until well blended and “creamed”, about 2 - 3 minutes; season to taste with salt & pepper
- serve kale warm, topped with toasted coconut flakes
Original recipe created by Jerran Boyer
www.healthnutchefs.com