First: No red curry paste. Instead I used this exciting discovery from the Cheese Cave. Don't get me wrong, I love a good curry paste as much as the next girl, but curry powder from France, in a gold tin with only french on the label, from my favorite cheese monger, while I'm out shopping with no kids....it overcame me.
Second: Who puts all that yumminess into a curry, and then grills the pork tenderloins PLAIN? Not me.
Third: No kale; chard. Because that's what I have.
In grape seed oil saute 1 Tbl. ginger, 1 Tbl. garlic, 2 Tbl. scallions, and 1 tsp. chopped jalapeno.
Add in chunks of red bell pepper, and a small sweet potato and saute for a few minutes over medium heat.
Chop two zuchinni, cross-ways, and add into the pan along with 1 Tbl. of yummy & tasty curry powder from the Cheese Cave until fragrant, about 1 minute.
Pour in 2 c. of coconut water, yes water. Not that thick canned crap. Also add in the juice of a lime and bring to a simmer for 20 minutes to reduce the fluids by about half.
Can't you smell it??!!
When the veggies are tender, stir in 2 c. of chard & 1 Tbl. cilantro, then stir in 2 Tbl. of sour cream, and taste for salt and pepper. Simmer for about 5 minutes until the sauce has warmed through & the chard is tender. It will still be bitter. If you have an aversion to bitter greens, pre-simmer the greens for a few minutes in salted water until soft. Then drain and add into the curried sauce. As the house dish washer, I just hate making another dirty dish.
The tenderloins I rubbed with even more delish curry and yogurt while the veg were simmering. Then broil or grill for 4 minutes per side (imagine it's a box, so there are four sides = 12 minutes, you got it), and allow to rest for a few before you butcher it.
Assembly: Brown rice, curried veg & ahmazing sauce, sliced tenderloin, topped with cilantro, scallions, and fresh grated ginger.