Recipe: Pumpkin Kale Curry

Lunch Recipes, Seafood Recipes, Vegetarian Recipes

A white bowl with blue rim filled with pumpkin kale curry.

I’m a total pumpkin lover, and I’m crazy for kale! So I figured, why not throw two of my favorites into a delicious easy and healthy recipe? This dish is so simple, and very easy to whip up when you’re in a hurry. The flavors in this bowl are savory and comforting, but it’s still nutritionally packed with vitamins and protein. I used tempeh, and crumbled it up to create a sort of “mock” ground meat. However, feel free to use any ground meat you want in this! Next time, I think I’m going to give ground turkey a go. So many options to play with! Plus the whole meal is only around 200 calories. Total score!

Total Time: 30 minutes

Yield: 2 serving(s)

Ingredients

1 tsp coconut oil
2 tbsp canned pumpkin
1/4 tsp curry powder
1/8 tsp cinnamon
1/4 tsp corriander
1 tsp chopped fresh sage or 1/4 tsp powdered sage
salt and pepper to taste
1/2 cup ground tempeh or meat of choice
1/2 cup chickpeas
3 cups chopped kale

Directions

Heat the coconut oil in a medium sauce pan until melted. Then sauté the pumpkin with the spices for a couple of minutes.
Next stir in the tempeh or ground meat and cook until it starts to brown
Add in the chickpeas and sauté for another 3-5 minutes
Finish by adding in the kale and cooking until it wilts
Serve and enjoy!