Curly kale and shredded coconut stir-fry

I had 3/4 packet of curly kale leftover from Christmas. To accompany the dhal I made for dinner, I decided to jazz up the curly kale in a stir-fry with dessicated coconut and coconut milk. This took off the slightly bitter edge which kale has, and went very well with dhal, steamed rice and fish cakes.


  • a packet of chopped curly kale
  • 1 red onion, chopped
  • 1 tsp mustard seeds
  • 3 tbsp dessicated coconut
  • 1 tbsp vegetable oil
  • 3 tbsp coconut milk
  • salt to taste
  • 1/2 tsp sugar
  • 2 tbsp water


  1. Heat the oil in a wok and fry the red onions and mustard seeds for 1 minute
  2. Add the dessicated coconut and cook with the onions until the coconut turns brown
  3. Toss in the kale, add a pinch of salt and give it a good stir
  4. Pour in the coconut milk, put the lid on and leave to cook for 5 minutes
  5. Add 2 tbsp of water, put the lid back on and leave to cook for a further 5 to 6 minutes
  6. Check the kale for seasoning and add salt as required before serving



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