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Creamy Coconut Kale

This is a vegan twist on creamed spinach- curly kale baked in a creamy coconut sauce that's infused with curry, ginger and spicy Sriracha. What a delicious way to get all the amazing health benefits of kale!
Course Side Dish
Cuisine Indian
Keyword Vegan Creamed Kale, Coconut Creamed Kale
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4

Ingredients

  • 1 can coconut milk, full fat
  • 1 tbsp curry powder
  • 1 tsp ground ginger
  • 1/2 tsp Sriracha
  • 1/2 tsp sea or Kosher salt
  • 1/4 tsp ground black pepper
  • Pinch cinnamon
  • 1 large bunch or 1/2 pound curly kale, stems removed, roughly chopped
  • 2 tbsp coconut flakes, unsweetened

Instructions

  • Preheat oven to 350 degrees F. In a 1 1/2 quart or 8x8 baking dish, whisk together coconut milk, curry powder, ginger, cinnamon, Sriracha, salt and pepper.
  • Massage kale with your hands until it breaks down a bit, becomes more tender and reduces in volume. Add to baking dish and stir to coat in sauce and combine.
  • Bake covered for 15 minutes. Uncover, stir and bake another 20 minutes.
  • Sprinkle coconut flakes on top. Bake uncovered for another 10-12 minutes.
  • Stir and serve warm. Enjoy!