Korma Kale with Coconut

Korma Kale with Coconut

Serves 4

¼ cup unsweetened coconut shreds
2 tablespoons vegetable oil
1 bunch kale*, stemmed and chopped into ½ inch pieces, about 6 cups packed
1 jar Maya Kaimal Coconut Korma
¼ cup water

Toast coconut by warming a small sauté pan over medium heat. Add coconut and cook, stirring constantly, until evenly browned. Remove from the pan immediately and hold aside.

Heat the oil in a large (12-inch) seasoned or non-stick skillet over medium high-heat. Add the kale and stir-fry until wilted, about 2 minutes.

Add the Coconut Korma sauce and the water. Partially cover and cook over low heat until kale is tender, about 5 to 10 minutes, depending on how tender you like your kale.

Stir-in toasted coconut and serve as a side dish or wrap filler.

*If using pre-washed, chopped kale, it will need to cook a little longer as the pieces will likely be bigger and include the stems.