Jammy eggs and kale in turmeric-coconut gravy

Step 1/5

• 4 eggs

• pot (small)
• cooking spoon
• bowl (large)

Bring a pot of water to boil, gently lower eggs in with a spoon, and cook for approx. 6 min. and 30. sec. Remove and transfer to a bowl of ice water to cool.

Step 2/5

• 2 shallots
• 2 green chilis
• 15 g ginger
• 3 cloves garlic
• 150 g Tuscan kale
• 15 g cilantro

• cutting board
• knife

Thinly slice shallots and green chilies. Mince ginger and garlic. Remove kale leaves from stems and cut or tear into approx. 4 cm/1-in. wide strips. Thinly slice kale stems. Pluck cilantro leaves and set aside for serving. Then mince cilantro stems.

Step 3/5

• 2 tbsp coconut oil
• 1 tsp ground coriander
• 2 tsp turmeric (ground)

• frying pan (large)

Add coconut oil to a frying pan. Once heated, add shallots and kale stems and fry until soft, approx. 4 min. Add ginger, garlic, half the sliced chilis, cilantro stems, ground coriander, and turmeric. Continue frying until fragrant, approx. 2 min. Add kale and fry for approx. 2 min. more.

Step 4/5

• 600 ml coconut milk
• 2 tsp honey
• 1 lime
• salt
• pepper

Add coconut milk, salt, a generous amount of pepper and bring to a gentle simmer. Let cook for approx. 10 min. Add honey and the juice of half a lime and stir well.