I have started a new plan with my dietician and I am excited.

The quantities are slightly different but the common thread of my old plan still lingers. I am very hyper-aware that I’m not allowed to have too many carbs. So instead of choosing a whole grain, I’ve opted to serve this dish with a sweet potato mash.

It was wonderful, creamy and very rich in flavour because of the sweetness from the sweet potato mash. I also added some dry red chilies to my pan, but I’m sure this dish is just as wonderful without the heat.

Ingredients

1/2 bag curly Kale from Pick n Pay (About 5-6 cups)

1 punnet button mushrooms, cut in half

600 g fat free yoghurt

small tin low fat coconut milk

1 tbsp quinoa flour

1 onion, diced

dry red chili (optional)

2 cloves of garlic

1 tsp sumac powder

1 tsp nutmeg

1 tsp jeera seeds (optional)

spring onion for your mash

coriander for garnish

Method

1. Heat oil in a large wok, on high heat.

2. Add dry red chilies (optional) and jeera.

3. Sautee onions and garlic and then add Kale.

4. Lower the stove temperature to medium and cover your wok with a splatter lid.

5. Let the kale steam for 1 minute before tossing it around.

6. Mix in sumac, nutmeg, and fresh thyme.

7. Add mushrooms and toss around until the water draws out of the mushrooms.

8. Pour in coconut milk and yoghurt. Toss and let this simmer for 5-10 minutes on a low heat.

9. Add in quinoa flour and stir well. You will notice the sauce beginning to thicken.

10. Serve with sweet potato mash/quinoa and garnish with coriander and spring onion.