Cornholio Sauce with Spike By Michele the Trainer Please use…
Pumpkin Spice-y Curried Veg, featuring Kale and Cauliflower, a recipe guideline, by Michele the Trainer
Pumpkin Spice-y Curried Veg, featuring Kale and Cauliflower,
a recipe guideline for you with love from Michele the Trainer
Here’s a fat free way to make a delicious creamy curry with a fusion of fresh organic vegetables, one bag of frozen peas and one can/jar of pureed pumpkin. This recipe is more of a guideline for those of you who cook with a dash of this and that, this one’s for you!
- A one pan meal and I avoided using the blender for the sauce, yay!
- The pumpkin allows us to avoid all unnecessary oils, yay!
Please read the entire recipe through before shopping/cooking and use organic ingredients whenever possible, thank you.
THIS IS SO EASY!
1 can of pureed pumpkin
Optional heat-2 chilis, I used 2 dried poblanos, cut up with kitchen shears. Omit or use cayenne or red chili flakes or go as hot as you prefer.
Curry powder, to taste, mild
Curly Kale leaves, 1 bunch, I removed the stems and sliced
Cauliflower, florets from one head of cauliflower
Frozen peas, 1 bag
Salt to taste
Into a large “frying”/saute pan with high sides that has a lid, empty the can of pumpkin (and the chili if you used any), then add some water maybe ½ cup to start.
Pack your washed fresh veg on top of that pile o’ pumpkin and the bag of peas. Then salt and curry powder. Combine a bit.
Lid and heat for 1-2 minutes. I use my Michele the Trainer Interval Stir & Steam method where I steam and stir in intervals with a timer. Use a timer for 1-2 minute intervals if you’d like. Stir, set the timer and lid, then open and stir, and repeat.
Lift lid, stir and repeat until the peas are not frozen and the cauliflower is done to your liking.
Buon appetito!
Serve on top of a bed of lettuce or potatoes or rice or sweet potatoes. Top with sliced avocado and cilantro if you want to impress!
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