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Author Notes: This "lentilballs" with kale and coconut stir fry is one more combination of veggies and flavors that worked very well. I can tell you that the star of this dish was the stir fried kale with coconut. —BrazilianFlairintheUSA
- 1 bunch fresh kale
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon curry leaves
- 1 ancho chile, seeds removed
- 2 tablespoons Shallots thinly sliced
- 1/2 cup coconut shredded
- 3 garlic diced
- 1/4 cumin powder
- salt a taste
- 1 tablespoon coconut oil
- Wash Kale well.
- Chop the stem finely and set it aside.
- Cut the leaves and keep them in a separate bowl.
- The stems are a little woody so they need more time to cook.
- Sauté shallots and garlic with the coconut oil until golden.
- Add the stems and ancho chile and cook until crisp tender.
- Add the leaves and mix well.
- Add all the spices and the shredded coconut.
- Mix it well and it's done! (Personally, I don't like the kale over cooked).
- This recipe was entered in the contest for Your Best Recipe with Coconut