Tag Archives: Kale

Jam Packed Nutritious Curry!

I am so glad that even though my family is carnivorous, they enjoy vegetarian meals. I guess that makes them more omnivorous, but I like deeming any red meat eaters as solely carnivores.

For tonight we all enjoyed a wonderful meal of curry with pumpkin and chickpeas.Pumpkin, Chickpea, and Spinach Curry on a bed of Brown Rice

Ingredients:

  • 1 small pumpkin, chopped (I used a store-bought bag of chopped pumpkin)
  • 1 ½ cup Spinach
  • 1 cup Kale
  • 1 can chickpeas, drained
  • 1 ½ cans cubed tomatoes
  • ½ teaspoon coconut oil
  • 1 can coconut milk
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • Handful chopped coriander

Spices:

  • 1 Tablespoon cumin powder
  • 1 Tablespoon coriander
  • ½ Tablespoon turmeric
  • 2 teaspoons ginger powder
  • 2 teaspoons freshly ground pepper

Directions:

  1. Place a large pan on the stove at medium-low heat and allow coconut oil to warm up. Once liquid add chopped onion and garlic and cook until translucent and fragrant. Add spices to the onion mixture and allow to become aromatic.

  2. Pour in cubed canned tomatoes and coconut milk and mix well.

  3. Add chopped pumpkin to liquid and allow to simmer for 10 – 15 minutes. Once pumpkin is soft add chickpeas.

  4. Once warmed up, add spinach and kale to curry and allow to become wilted and serve immediately. Top with fresh coriander and enjoy.

Pumpkin, Chickpea, Kale, and Spinach CurryYou can serve this with a side of bread or on top of some rice. I went for brown basmati rice as that is all we had. This meal was actually made of whatever goods we had in our house. Well mostly that is. My mom had to run to the grocery store as soon as we found out we didn’t have cumin in any of our spice drawers. That was pretty disastrous. Well not really, improvisation is an easy task, but cumin is great for a lot of other dishes too.

As for the use of both kale and spinach – I ran out of spinach so I decided to add more green with some kale. Usually meals contain either one or the other, but what’s wrong with both!?

This meal is my mom’s favourite. Last year when I first made it during my month of making pumpkin obsessed meals, I had to make it two or three times because she loved it so much. This though is the first pumpkin curry of 2014. Not bad eh?

And it is a great way to show my Dutch pride with an orange looking meal. Although it is 100% Indian being a curry and all. Oh well, orange meal to show my Dutch pride during the end of the Olympics and an Indian meal to show my love to my Indian boyfriend? That sounds better.

If you end up making this you can exclude the kale from the mix and use 2-3 cups of spinach instead. Also if pumpkin isn’t on hand, go for butternut squash! Both are equally delicious.

I hope you enjoy your meal! Or rather बॉन एपेतीत as said in Hindu. 

Advertisements

No More Monsters

Do you ever wonder where all the monsters go from under your bed and in your closet? Well I can tell you where all mine go! If they haven’t run away in fear then they end up in my blender! This morning I made a delicious green Monster Smoothie.

Green Monster Smoothie

It was the perfect thing to start the day! Plus now I know all the monsters are gone from this house! Best of both worlds!

I don’t think these ingredients make the actual Monster Smoothie I’ve seen on Pinterest, but this still has a protein packed vegetable, lots of sweet and healthy fruits, and some seeds to add to the power.

These are the ingredients:

  • 1 ½ cup of Kale
  • 1 banana, chopped
  • 7 strawberries, sliced (you could use more! Mine just didn’t look all too attractive)
  • 1/3 cup of cantaloupe
  • ½ cup of almond milk
  • 1 teaspoon chia seeds

Directions:

  1. Combine all ingredients in a blender and blend away!

  2. Blend until smooth and enjoy!

Healthy Green Smoothie

This was a super delicious smoothie. Even though there is a lot of kale in it, all I really could taste was cantaloupe. I feel like it’s been forever since I’ve had cantaloupe. It really hasn’t because you can buy mixed melon in a container at the grocery store, but it has been a while since I’ve had half a melon that I had to scoop out bits.

It feels like I am preparing for summer! Although it is quite a distance from the current time, but one can hope!

If you’re a fan of smoothies then I suggest you make one that is beautiful and green. You can use spinach or kale as your base green vegetable and any sort of fruit. You can add nuts or seeds of your choice and to make it better for you keep it simple with soy or almond milk. Learn more at at the GreenMonsterMovement.

If you do go green with this beaut, I hope you enjoy it and feel the boost and buzz that no other drink can actually give you. Best of all: your skin improves from this!

So I really hope you make this and enjoy it!

Happy Sunday!

Loving Everything Green

I have come to realize that I love the color green. It isn’t my favourite color no that spot is saved for aqua, but when it comes to food I love green. Green vegetables, green smoothies, green icing, and even green cakes – I love green. So when I woke up this morning I thought to make a green smoothie.

Honestly what better way is there to start the day than by drinking a healthy and delectable smoothie? Perfection!

With the easiest of ingredients it was almost like magic how quickly I made this thing.

Smoothie Time!

All I used was the following:

Ingredients

  • 1 kiwi
  • 1 banana
  • A handful of kale
  • 2 celery stalks
  • ¾ cup of unsweetened almond milk

Directions:

  1. Place fruit and vegetables in blender with ½ cup of milk and blend. 

  2. If smoothie is not liquid enough for you add remainder ¼ cup of milk. Keep adding more till at preferred consistency.

  3. Pour in glass and enjoy!

If you are not a fan of the black seeds found in a kiwi then I would suggest you “core” the kiwi. Is that even possible? Also, if you prefer a little sweetness to your smoothies I would suggest you try using vanilla almond or soy milk. That may hit the spot better. But this was definitely delicious.

The best part about this is that I was genuinely full after having had it. Maybe it was the fact that I chewed the smoothie or just that it was a hearty smoothie, I really don’t know but I was completely satisfied!

You all should definitely give this one a go for breakfast one day!

Eet Smakelijk!

Chickpea and Kale Curry for Dinner

What’s with the kale craze?

In the Netherlands there are some vegetables that cannot be found, but since realizing what the direct translation of kale is in Dutch, it’s been something I am interested in. In Dutch kale is called boerenkool (farmers cabbage) and until I recently figured that out, I thought you couldn’t find it here just like you can’t find spaghetti squash. Luckily that is a leaf which is easily found.

When I was in Canada late spring of this year, I noticed that my active fit friends would add kale to all sorts of smoothies. They would also be using it in salads and all sorts of other healthy meals. Since I admired my healthy active friends I was interested in the food and decided to see if we can find this same leafy green in the Netherlands. Thankfully it was easily found.

So for tonight’s meal I found a perfect curry with kale. I was looking online for something with chickpeas and found this lovely photo of a chickpea kale curry while the blog didn’t have a concrete recipe to follow, but photos with information to follow, so I measured out my own ingredients which can be seen below:

  • 1 Tablespoon olive oil
  • 1 yellow onion, chopped
  • 3 cloves garlic, crushed and chopped
  • ½ teaspoon dried coriander flakes
  • ½ teaspoon fennel powder
  • ½ teaspoon cumin powder
  • ¼ teaspoon ginger powder
  • ¼ teaspoon mustard
  • 1 teaspoon garam masala
  • 1 can chickpeas, drained
  • 1 can diced tomatoes
  • ½ cup coconut milk
  • 1 bunch chopped kale

Directions:

  1. In large pan, pour olive oil into pan and allow to get hot at medium heat. Once hot, add chopped onion and cloves garlic to pan. Mix until all is coated and fragrant. Once translucent add herbs and mustard to onion mix and stir until all is covered in herbs. Do this for 30 seconds.

  2. Once spices are aromatic add drained chickpeas to onion mix and stir until all is coated in herb mix. Add can diced tomatoes and coconut milk and mix well. Turn up heat of flame and allow tomato chickpea mix to boil. Once boiling turn to simmer for about 20-30 minutes.

  3. As curry reduces taste. If flavour is mild, add ¼ teaspoon coriander, fennel, cumin, 1/8 a teaspoon ginger, and ½ teaspoon of garam masala. Extra herbs

  4. Once flavour is suitable to your taste, add a bunch of kale to curry and mix in well. (I suggest you only add one bunch at a time as the kale absorbs a lot of the liquid)

  5. Enjoy!

*If you eat the curry with rice, make rice as per box instructions during the time of simmering the curry.

Curry of Chickpeas and Kale
Curry of Chickpeas and Kale

How delicious does that look? The recipe above makes 4 servings. Four servings which every one of us enjoyed the last fourth of the serving.

If you don’t know about the benefits of kale, here is a great link for it!

This recipe was honestly fit for a king. A true recipe for royalty. If you decide to make it I am positive you will enjoy it greatly!

ਮੌਜਨ ਕਰੋ – Enjoy your meal in Punjabi