Kale and Turkey Curry

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

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.