Summary

Ingredients

• 400 g kale, approx. (The leaves 1 small shrub)
• 1 large leek stick (s)
• 1 medium orange (s), organic
• 1 teaspoon, heaped cinnamon powder
• 2 tablespoon, leveled curry powder
• 1 tablespoon vegetable stock
• 1 small can coconut milk (200 ml)

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Instructions

1. Prepare and finely chop the kale, clean the leek and cut into 4 mm thick rings. Put both aside.
2. Now put a medium-sized pan on the stove and turn it on at a low temperature. Put the cabbage and leek in the pan. Scatter the spices on top and pour the coconut milk on top. Mix everything well and close with the lid.
3. In the meantime, wash the orange, dry it and rub the peel off.
4. The vegetables have now started to simmer. Add the peel to the vegetables and stir. Close again with the lid.
5. Now peel the orange and cut the flesh into small pieces. Mix this into the vegetables as well. Put the lid back on and let it simmer gently for another 10 minutes. Season to taste if necessary and serve.
6. Couscous, bulgur or millet can be served with it. We had poultry meatballs. I could also imagine vegan sausages.