I survived my first week of classes this semester! Phew.
And since one should always be celebrating something, I believe this calls for some
True, revering kale ranks high among the “sh*t vegans say,” but I know you agree with me on this one.
Except for the few of you who are wondering where the cake is. Let me make it through the semester first, and then we’ll talk cake. I mean, eat cake.
And it’ll be just as glorious and vegan as this dish.
- 2 shallots, chopped
- 1 clove garlic, minced
- 2 tsp coconut oil
- half bunch kale, chopped (I used lacinato)
- 1/2 cup coconut milk
- 1/4 cup diced tomatoes (mine were fire roasted)
- generous 1/4 tsp fresh ginger, minced
- scant tsp of agave (optional)
- 1/2 tsp curry powder
- sprinkle of red pepper flakes
- sea salt to taste
- squeeze of fresh lime
1. Melt the coconut oil in a frying pan over medium heat. Add the garlic and shallots, and saute until soft and fragrant.
2. Add the kale, coconut milk, tomatoes, ginger, agave (if using), curry powder, red pepper flakes, and sea salt. Lower the heat and simmer until the kale is cooked to your liking, stirring often. Taste and adjust seasoning as necessary.
3. Take off the heat. Squeeze a bit of lime over the top and serve immediately.
Packed with flavor, this dish is great on its own, but can easily be served as a meal over quinoa.