We all know it’s good to get as many greens in our diet as possible but lets be honest, sometimes it’s darn hard work. This Nourishing Vegan Kale and Spinach Curry is an easy way to up your daily quota.
Feel free to add whatever protein to it that you fancy. Some crispy baked tofu if you’re vegan or some chicken or salmon if you follow more of an AIP, keto, Paleo or Whole30 diet.
I served mine with cauliflower rice. You can learn how to make my super fluffy Cauliflower Rice here (you don’t have to add the roasted vegetables) or Coconut Cauliflower Rice.
This Nourishing Vegan Kale and Spinach Curry is ready in super quick time. Just 20 minutes, so perfect for those of you looking for an easy low-carb, grain free dinner recipe. For an AIP version, you can leave out the paprika.
Nourishing Vegan Kale and Spinach Curry
INGREDIENTS
- 2 tsp mustard seeds
- 2 tbsp coconut or olive oil (I like Coconut Merchant Coconut Oil)
- 1 small onion or 2 shallots
- 1 tbsp fresh ginger, grated
- 5 g fresh lemongrass, finely chopped
- 2 cloves of garlic
- 100 g kale, chopped
- 3 tbsp water
- 1/2 tsp paprika
- 200 ml coconut milk
- 3/4 tsp turmeric powder
- 3/4 tsp ground cumin
- 1 green jalapeno (optional)
- 100 g spinach
- Good pinch of Pink Himalayan or sea salt
- Good pinch of cracked black pepper
Method
- Dry fry the mustards seeds in a non stick pan on a medium / low heat for 1 - 2 minutes to release the flavour. Remove from the pan and set aside.
- Heat the oil in a pan. Add the onion and fry on a medium heat for 3 - 4 minutes until soft and golden. Add the ginger, lemongrass and garlic and fry for a further 30 seconds.
- Add the kale and 3 tbsp of water and fry for about 2 minutes to soften. Pour in the coconut milk, spices, optional jalapenos, spinach and season to taste. Simmer for 5 minutes on a medium/ low heat until the sauce thickens.
- Remove from the heat and serve with cauliflower rice or if you're not keto/ paleo/ low carb, with lentils or rice.
