Cleansing Green Coconut Curry

Coconut Curry Recipe


  • 1/2 bunch of collard greens
  • 1/2 bunch of kale
  • 2 spring onions/scallions/salad onions
  • 1 tsp fresh ginger (minced, or finely chopped)
  • 1 tsp fresh turmeric (minced, or finely chopped)
  • 1 tsp cumin powder
  • 1/2 cup of coconut milk (from a can, not the milk substitute)
  • 1/4 lemon, juiced
  • 3 cloves of garlic (minced, or finely chopped)
  • 1 tbsp coconut oil
  • Pinch of himalayan pink salt
  • Optional: a touch of rice malt syrup (as a natural sweetener)
  • Optional: red chilli, thinly sliced, seeds removed


  1. In a pan, sauté finely chopped garlic and ginger in olive oil.
  2. Add chopped collard greens and kale, cooking until they start to wilt.
  3. Stir in turmeric, cumin, and a pinch of Himalayan pink salt for flavor.
  4. Pour in coconut milk and bring to a gentle simmer.
  5. Add the chopped spring onion and cook for a further 2 minutes.
  6. Finish with a splash of lemon juice, the sliced red chilli and a drizzle of rice malt syrup.
  7. Serve hot, enjoying the rich flavors and detoxifying benefits.