Anti Inflammatory Golden Coconut Curry Sardine and Kale Stew
This deeply fragrant stew is the kind of one-pot meal that makes your whole kitchen smell incredible — warm with turmeric, ginger, and curry, and rich from a full can of coconut milk. Sardines are one of the most potent sources of omega-3 fatty acids you can cook with, and paired here with anti-inflammatory heavyweights like turmeric, fresh ginger, and extra virgin olive oil, every bowl is genuinely working hard for you. The kale gets stirred in toward the end and wilts down into the golden broth beautifully, adding color, texture, and a serious nutrient boost. What makes this stew so smart is how the sardines are gently nestled in at the last stage, keeping them tender and flaky rather than overcooked and crumbly. A squeeze of fresh lemon at the finish brightens everything up and balances the richness of the coconut milk. It serves four and comes together in a single pot, which means less cleanup and more time actually enjoying dinner.
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Learn more →Ingredients
4 servings
- 2 tbsp extra virgin olive oil
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, peeled and finely grated
- 1 ½ tsp ground turmeric
- 1 ½ tsp curry powder
- ½ tsp ground cumin
- ¼ tsp cayenne pepper
- 1 can (14.5 oz) diced tomatoes
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup chicken broth
- 2 cans (4.375 oz each) sardines in olive oil, drained
- 4 cups curly kale, stems removed and leaves roughly torn
- 1 tbsp fresh lemon juice
- salt and pepper, to taste
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
- 2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute — watch closely so the garlic does not brown.
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