Lentilballs With Kale And Coconut Stir Fry

• 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).

fresh kale, mustard seeds, curry, ancho chile, shallots, coconut shredded, garlic, cumin, salt, coconut oil

Taken from food52.com/recipes/37349-lentilballs-with-kale-and-coconut-stir-fry (may not work)