"Lentilballs" With Kale And Coconut Stir Fry Recipe

Name: "Lentilballs" With Kale And Coconut Stir Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Wash Kale well.
2
Chop the stem finely and set it aside.
3
Cut the leaves and keep them in a separate bowl.
4
The stems are a little woody so they need more time to cook.
5
Saute shallots and garlic with the coconut oil until golden.
6
Add the stems and ancho chile and cook until crisp tender.
7
Add the leaves and mix well.
8
Add all the spices and the shredded coconut.
9
Mix it well and it's done! (Personally, I don't like the kale over cooked).

180

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 bunch fresh kale, 1/2 teaspoon mustard seeds, 1/2 teaspoon curry leaves, 1 ancho chile, seeds removed, and more.

Yes, "Lentilballs" With Kale And Coconut Stir Fry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

"Lentilballs" With Kale And Coconut Stir Fry

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