Wednesday, March 28, 2012

Coconut Curry with Kale & Meatballs

From Kristi’s Kitchen
As featured on the Beyond Organic Facebook page


1 recipe meatballs (see below)
28 oz. coconut milk
2 c. fresh kale leaves, packed
1 ½ tsp. curry powder
1 ½ tsp. sea salt
¼ tsp. crushed red pepper flakes
½ tsp. xanthan gum


-Make meatballs
-In a wok, brown the meatballs in a small amount of coconut oil or grapeseed oil and set aside
-Add coconut milk, seasonings and kale to the wok and bring to a boil
-Stir in xanthan gum and simmer until sauce thickens and kale is tender
Serve over brown short grain rice or quinoa


½ lb. Beyond Organic Green fed beef
¼ c. coconut flour
2 organic eggs
1 tsp. sea salt
1/8 tsp. pepper
¼ tsp. onion powder
¼ tsp. garlic powder
¾ tsp. parsley flakes

-Combine all ingredients in a mixing bowl until well incorporated
-Form into 1” balls and cook

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