Citric Acid Free Golden Coconut Curry Sardine and Kale Stew

Total time45 min

Prep time15 min

Cook time30 min

Citric Acid Free Golden Coconut Curry Sardine and Kale Stew

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Ingredients

4 servings

2 tbsp extra virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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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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