Kale and Cashew Curry over Millet

All Hail, Red Kale!

Kale is considered a variety of cabbage and it is one of the healthiest vegetables you can eat, full of vitamins and minerals. Also, like its cousin cabbage, kale contains powerful substances called sulforaphanes. These are anti-cancer and anti-microbial compounds that increase the body’s ability to make the enzymes that can fight cancer.

And it tastes great! One of my favorite varieties for cooking is Red Russian Kale, which has red and purple veins running through it. You will use Red Russian Kale this week in a Coconut Curry Recipe that is so tasty and so good for you. Enjoy!

Kale and Cashew Curry over Millet

Serves 6

Preparation Time: 15 mins
Cooking Time: 20 mins

This recipe is really soothing. Millet is an alkaline forming grain that is easy to digest and coconut milk is creamy and comforting. Plus, you can have it on the table in 20 minutes, start to finish.

1 Tablespoon unrefined coconut oil
1 red onion, thinly sliced
2 portabello mushroom caps, thinly sliced
1 head red kale, thinly sliced
1 15-oz can organic coconut milk
1/2 teaspoon thai red curry paste**
1 teaspoon tamari
1 cup raw cashews
1 Tablespoon fresh lime juice and lime wedges for garnish

Melt coconut oil in a large soup pan over medium heat. Add onion and mushrooms and sauté until onion is clear, about 3 minutes. Add kale and cook, stirring occasionally until kale is wilting, about 5 minutes. Add coconut milk and stir to combine. Now, push the veggies to the side and add the curry paste to the pot, stirring really well to make sure it is dissolved. Stir in tamari, cashews and lime juice. Simmer for 5 minutes more and serve with lime wedges over millet.

**Curry paste is really spicy, start with a small amount and taste for spiciness. You can always add more but can’t take it our once it is there, so go easy!

Millet

1 cup Millet
2 cups water
1 pinch of salt

Stir millet and water together, and bring to a boil. Reduce to a simmer, cover, and cook 15-20 minutes, or until millet is cooked through (no longer tough). Or, prepare using a rice cooker.

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Until Next Week, Eat Well, Be Well and LOVE Every Bite!

~Jenny

Want to include this recipe and nutrition information in your newsletter? You can, as long as you include this complete blurb with it:

Jennifer Brewer, MS, CNS is a certified nutritionist and natural foods chef living in Santa Cruz, CA. Through her Meal Planning Service, she inspires individuals to organize their kitchen, develop time saving shopping lists and prepare delicious meals that everyone will enjoy. Find out more information at www.nourishingnutrition.com.

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