Wash and remove the kale leaves from the thick woody stems. You can use some of the more pliable stems towards the top of each leaf stalk. Thinly slice the kale leaves.
Wash and prepare the brussels sprouts by cutting off each sprout bottom and removing the outer layer of leaves. Slice each sprout in half and then finely chop the sprouts. Result should be shredded brussels sprout leaves. Alternatively, you could shred them in a food processor.
Place the coconut oil into a large wok on medium-high heat.
Once the oil and wok are hot, add the kale and sprouts, stirring continually.
When the vegetables are partly cooked, add the coconut milk and curry powder, stirring to incorporate and cover all of the vegetables evenly.
Add salt and pepper at the end to taste.
Recipe by Minimal Wellness at https://minimalwellness.com/curriedbrassicas/