coconut & curry

15 Aug

I found this new coconut spread at wholefoods made by Earth Balance that I decided to splurge on and buy! They had a special table set up with 2 dollar coupons, so I couldn’t resist. Earth Balance makes different types of nut butters, soy milks, and vegan margarines. I usually would never buy a vegan butter or margarine, but this is a coconut spread that is completely organic coconut with just a little organic canola-that I thought would be something fun to try. It came with a little booklet of recipes to use it with, so I picked a curried coconut kale one.

Toasty Coconutty Chickpeas and Curried Kale

4 Tbs Earth Balance Coconut spread, divided

2 cups cooked chickpeas, patted dry

3 Tbs finely shredded unsweetened coconut

1 small onion, sliced or chopped (1/2 cup)

2 Tbs minced ginger

2 cloves minced garlic

1 large bunch of kale (about 4 cups)

1 cup coconut milk

1 Tbs curry powder

1 Tbs raw agave syrup

salt to taste

Preheat oven to 375 or 400. Melt 2 Tbs of the coconut spread and combine with chickpeas and coconut to coat evenly. Spread chickpeas evenly on a baking sheet lined with parchment paper and toast 20-25 minutes.

Heat remaining 2 Tbs of coconut spread in saute pan over medium heat. Add onion, garlic, and ginger and cook 3-5 minutes. Add kale and cook about 5 minutes. (the less cooked you can bare, the better-to preserve more nutrients) Add coconut milk, curry powder, agave, and salt. Cover and simmer about 4 minutes. Divide curried kale into bowls and top with coconutty chickpeas!








































-Now, I was hesitant to make this just because I greatly avoid heating/cooking kale as much as possible. Kale is a super food that is probably the best leafy green you could nourish yourself with. But just like all raw plant foods, heating this super green kills the powerful, alive enzymes along with the vitamins and minerals anywhere from 40-90%. (Vitamin C especially  is lost when heating all fruits & veggies.)

Raw kale on the other hand has 35 calories in one cup, 5 grams of fiber, and 15% of the daily requirement of calcium and vitamin B6 (pyridoxine), 40% of magnesium, 180% of vitamin A, 200% of vitamin C, and 1,020% of vitamin K. Not to mention about 3 grams of protein in just a small cup. Now that’s a super food. And if you think thats crazy, just check out spirulina! I will save that for another post.









The coconut and ginger flavors are great with the chickpeas on top. I know I  just gave this cooked kale recipe after saying how horrible it can be to not eat kale raw, but every once in a while I do believe in trying a new recipe to expand my horizons, even though it kills all the good stuff. I will have my raw kale tomorrow.

One Response to “coconut & curry”

  1. mom August 16, 2011 at 3:22 pm #

    It was VERY tasty! I’m going to miss your home-cooking Amy!!!!!

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