Kale with leek and orange enchants

Ingredients for 2 servings:

• 400 g kale, approx. (the leaves of 1 small stalk)
• 1 m.-large leek(s)
• 1 m.-large orange(s), organic
• 1 tsp, heaped cinnamon powder
• 2 tbsp, leveled curry powder
• 1 tbsp vegetable broth
• 1 small can of coconut milk (200 ml)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Prepare and finely chop the kale, trim the leek and cut it into 4 mm thick rings. Set both aside. Now place a medium-sized pan on the stove and reduce the heat to low. Add the cabbage and leek to the pan. Sprinkle with spices and pour over the coconut milk. Mix everything well and cover. In the meantime, wash the orange, dry it, and grate the zest. By now the vegetables will have started to simmer. Add the zest to the vegetables and stir. Cover again. Now peel the orange and finely chop the flesh. Mix this with the vegetables. Close the lid and simmer gently for another 10 minutes. Season to taste, if desired, and serve. This can be served with couscous, bulgur, or millet. We had chicken meatballs. I could also imagine vegan sausages.