Ingredients

The following ingredients have 2 Servings
  • 250 g curly kale (or chard or beetroot greens)
  • 1 tsp black mustard seeds
  • 2 garlic cloves, sliced finely
  • 3 shallots, sliced finely
  • 1 hot red chilli, sliced finely
  • ½ tsp turmeric
  • 90 ml / 6 tbsp / 45 g dessicated coconut
  • 2-3 tbsp / 30-45 ml full fat coconut milk
  • a few pinches of salt, to taste
  • 1 tbsp oil, for sauteéing (I used peanut oil)
  • 1 lime, cut into wedges

Instruction

  • Wash kale, remove the tough stems and chop it up into small, equal size pieces.
  • Mix dessicated coconut and coconut milk together. Set aside to rehydrate.
  • Heat up frying oil on a medium heat, in a wok or frying pan. Add garlic and chilli. Stir-fry until garlic has softened and coloured a touch. Remove chilli and garlic (not the oil) from the pan and set aside.
  • If the pan is too dry, add another splash of oil to warm it up. Add mustard seeds to the pan, when they start popping add shallots and turmeric. Stir-fry until shallots have softened.
  • Add chopped-up kale and stir-fry it briefly until it loses some of its volume. Now stir in rehydrated coconut. Season with salt and return garlic and chilli back to the pan. Continue stir-frying until coconut loses its moisture and kale becomes tender.
  • Serve with lime wedges on the side. This dish is traditionally eaten as an accompaniment to a wet curry, rice and/or roti.