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