Kale and spinach coconut curry

Ingredients

Serves 2:

• Kale (250g - finely chopped)
• Spinach (250g - finely chopped)
• Carrots (100g)
• Green Coconut Milk (200ml)
• Tomato Purée (1 tbsp)
• Curry powder (2 tsp)
• Turmeric (1 tsp - powder)
• Ginger (1 tsp - powder)
• Olive oil
• Salt

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Preparation

• Heat the olive oil in a pan and sauté the carrots for a few minutes to soften.
• Add the kale and spinach and sauté until the carrot is tender.
• Add the turmeric, tomato, curry and coconut milk. Reduce to a low heat and simmer for 5 minutes. Check occasionally and add a splash of water if it looks a bit dry.
• Season to taste and serve with white rice or naan bread.