Method
Blend kale, onion, garlic and ginger in food processor until smooth/medium coarseness. Add coconut oil to a large saucepan on medium/high heat. Add kale mixture and curry paste to the pan and cook for 5 minutes.
Break down miso paste with water and add to pan with turkey. Cook for 5 – 10 minutes. Turn off heat and add yoghurt.
Serve with red rice.
Ingredients
- 2 turkey breasts, sliced
- 1 bunch kale, de-stemmed
- 1 onion
- 2 garlic cloves
- 1 small knob of ginger
- 1 bunch parsley
- 2 tbsp. red panang curry paste
- 1 tbsp. coconut oil
- 1 tbsp. miso
- ½ cup water
- ¼ cup full cream yoghurt
