Kale is so much more than this green piece of frilly lettuce that gets even greener once you cook it. Raw or cooked, I love this veggie so so much because the taste is quite unique. And when you know how packed with all kindsn of good vitamins and minerals it is (manganese, calcium, copper, magnesium, potassium), you love it even more.
Featuring today on Delphilosophie.com a really good find: I stumbled upon this recipe on the cooking blog “glue and glitter” and it was such a pleasure to replicate it. I simplified the recipe as always and made it even easier! This is the kind of vegan meals that feel like comfort food but 100% healthy comfort food. Give it a try and tell me what you think in the comment section down below.
Serving: 4 people
Total Time: 40 minutes
– 1 bunch of kale
– 2 cups basmatti rice
– 3 cm fresh ginger, minced
– 4 cloves of garlic, minced
– 3 carrots
– 1 tbsp. sesame oil
– 1 tbsp. olive oil
– 2 tbsp. soya sauce
– 1 small can pineapple
– 2 cups frozen peas
– ½ cup cashew nuts
– sesame seeds for the decoration
Start by bringing water to a boil. Add salt. Cook the rice for 10 to 15 minutes according to packaging instructions. Set aside.
Defrost the peas in a bowl fille with hot water. Drain and set aside.
Wash the kale leaves carefully and pull out the hard stem. Chop the leaves finely.
Wash and peel the carrots, then cut them into small cubes.
Open your can of pineapple, drain the fruits and cut them into small chunks.
Heat the 2 tbsp. of different oils in a large saucepan. Brown the garlic and ginger for 4 minutes over medium heat.
Add one by one the carrots, the kale, the peas and the pineapple while stirring. Season with soya sauce and let cook for another 5 minutes.
Pour the rice into the saucepan and stir fry for 5 minutes.
Serve into 4 plates and decorate with sesame seeds and cashew nuts.