Curry Coconut Creamed Kale (Dairy Free)

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This is like the popular creamed spinach recipes (except it uses kale rather than spinach and coconut cream rather than heavy cream)! It’s a great side dish – I served it with some pan-fried tilapia.

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5 from 1 reviews
Curry Coconut Creamed Kale (Dairy Free)
Prep time
Cook time
Total time
Serves: 2 servings
  • 4 cups kale, finely chopped and stalks removed
  • ½ onion, finely chopped (optional)
  • 1 can coconut milk, use the solid cream on the top of the can after it's been refrigerated for a few hours
  • 1 tablespoon curry powder
  • salt to taste
  • coconut oil to cook in
  1. Melt 1 teaspoon coconut oil in a saucepan and add in the onions. Saute until they turn translucent.
  2. Add the coconut cream on the top of a refrigerated can of coconut milk to the saucepan.
  3. Then add in the kale, the curry powder, and the salt.
  4. Let everything simmer for 5-10 minutes until the kale is soft.
  5. Use an immersion blender to make the dish smoother. (Optional)
Nutrition Information
Serving size: ½-1 cup



  1. says

    This is seriously so so good! I gave the kale a quick whirl around in the food processor for fast hands free chopping. Next time I’m making at least a double batch. Thanks for sharing!