¼ cup shredded coconut, dried, unsweetened
2 tablespoons vegetable oil
1 large bunch kale (or collard greens), roughly chopped
1 15-oz container Maya Kaimal Classic Korma
¼ cup water
1. Toast coconut by warming a small sauté pan over medium heat and add coconut. Cook coconut, stirring constantly, until it reaches a light cinnamon color. Remove from the pan immediately and hold aside.
2. In a medium pot, combine kale, Classic Korma sauce and water. Cover and cook over low heat until kale is tender and dark green, about 10 to 15 minutes. Add more water if kale begins to stick to the pan.
3. Stir-in toasted coconut and serve as a side dish or wrap filler.