Coconut Curry with Kale & Meatballs

From Kristi’s Kitchen

As featured on the Beyond Organic Facebook page

www.facebook.com/livebeyondorganic

 Ingredients:

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

Directions:

-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

Meatballs

Ingredients:

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

Directions:

-Combine all ingredients in a mixing bowl until well incorporated

-Form into 1” balls and cook