Yield

4 servings

Ingredients

• 1 tablespoon coconut oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon curry powder
• 1 can (14 ounces) coconut milk
• 4 cups kale, washed and chopped
• 1 bell pepper, sliced
• 1 cup vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions

1. Heat the coconut oil in a large skillet over medium heat. Add the chopped onion, and sauté until it becomes translucent (about 3-4 minutes).
2. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
3. Add the curry powder and mix well, allowing the spices to toast for about 30 seconds.
4. Pour in the coconut milk and vegetable broth, stirring to combine. Bring the mixture to a gentle simmer.
5. Add the kale and bell pepper, and cook for 5-7 minutes, or until the kale is wilted and tender.
6. Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro and lime wedges.

Nutrition Info

• Calories: 280kcal
• Fat: 20g
• Protein: 4g
• Carbohydrates: 24g