I looked on internet for spices used for coconut dishes and found this 
spice mix. The spices and coconut milk in my recipe, with a sauce reduction to intensify flavors, made this seem like a ‘real’ recipe. But, actually, all of the ingredients I had on hand and tossed together. Here is a pix of the mix before adding the liquid.
1/8 tsp ground coriander
1/8 tsp cuminc
1/8 tsp ground cloves
1/8 tsp cinnamon
1/8 tsp ground cardamom
1/8 tsp freshly ground black pepper
1/8 tsp chili powder
1/8 tsp turmeric
Dash of salt
Mix all of these spices together in a small ramekin, set aside.
¼ tsp coconut oil
3 T. onion, chopped.
2 cloves garlic, minced
1-2 tsp ginger, shredded fresh or from a jar of shredded ginger
¼ C red cabbage, chopped
1 large radish, sliced
¼ C celery, chopped
½ C canned garbanzo beans
18 black grapes, halved
6 grape tomatoes, halved
½ C coconut milk, lite. The can of coconut milk I opened yesterday, used today and another ½ C for a recipe tomorrow. It solidifies a bit in the refrigerator, like really soft ice cream.
1½ T white wine
1½ C stuffed with Kale leaves ripped up to bite size.
Heat oil and sauté onion, garlic and ginger; when limp or lightly browned:
Add and continue sauté, cabbage, celery, and radish for 1-2 mins.
Add and continue sauté, garbanzo beans, grapes and tomatoes, for 1-2 mins.
Add spices and white wine and stir up. 
Add coconut milk and turn down to simmer with lid off, stirring.
Allow to simmer sauce down to reduce a bit. 5-7 mins seemed to work. You still need it to be a bit liquid to steam the kale.
Top with kale, cover and simmer until kale is wilted to your desire.
Serve and enjoy.
Rated a 4.5 on Kale Scale.
spice mix. The spices and coconut milk in my recipe, with a sauce reduction to intensify flavors, made this seem like a ‘real’ recipe. But, actually, all of the ingredients I had on hand and tossed together. Here is a pix of the mix before adding the liquid.1/8 tsp ground coriander
1/8 tsp cuminc
1/8 tsp ground cloves
1/8 tsp cinnamon
1/8 tsp ground cardamom
1/8 tsp freshly ground black pepper
1/8 tsp chili powder
1/8 tsp turmeric
Dash of salt
Mix all of these spices together in a small ramekin, set aside.
¼ tsp coconut oil
3 T. onion, chopped.
2 cloves garlic, minced
1-2 tsp ginger, shredded fresh or from a jar of shredded ginger
¼ C red cabbage, chopped
1 large radish, sliced
¼ C celery, chopped
½ C canned garbanzo beans
18 black grapes, halved
6 grape tomatoes, halved
½ C coconut milk, lite. The can of coconut milk I opened yesterday, used today and another ½ C for a recipe tomorrow. It solidifies a bit in the refrigerator, like really soft ice cream.
1½ T white wine
1½ C stuffed with Kale leaves ripped up to bite size.
Rated a 4.5 on Kale Scale.
