Rachel Murray Holistic Nutrition
  • Home
  • Who I Am
  • Sugar Addiction
  • Blog
  • Recipes
  • Essential OIls
  • Podcast Interviews
Balancing your blood sugar is a critical part of recovery from sugar addiction.

Eating the right foods for YOUR body is one of the best things you can do to

balance your blood sugar, but it doesn't end there!

Click the button below for your Free Blood Sugar Balance Assessment!
Free Blood Sugar Balance Assessment

Kale & Cauliflower Curry

7/11/2020

0 Comments

 
Picture
It's the season of kale around here! I've been busy finding ways to use up all the kale that I've been harvesting from my own garden as well as that which I receive in my CSA share (community supported agriculture) and FreshBox  (locally run online subscription program that delivers fresh and local produce year-round). As I'm committed to not wasting any food I buy or grow AND like to think ahead, I really like this recipe as it freezes well and is quite versatile.

While you may be tempted to serve this with rice, I recommend serving it over a protein to balance out the carbohydrate content. Good options could include chicken breast, pork chops or even mixed with ground meats or shredded bacon.

Serving this curry with a protein will ensure you're provided with ample protein to keep you satisfied for hours and prevent a blood sugar spike and then the subsequent crash. 



Ingredients
  • 1 Yellow Onion (diced)
  • 4 cups Bone Broth (divided)
  • 2 Garlic Cloves (minced)
  • 2 tbsp Curry Powder
  • 1 tsp Garam Masala
  • 1 tsp Sea Salt (divided)
  • 2 tbsp Tomato Paste
  • 2 cups Organic Coconut Milk (full-fat, from the can)
  • 1 1/2 cups Dry Green Lentils
  • 1/2 head Cauliflower (chopped into small florets)
  • 6 cups Kale Leaves (stems removed, chopped)

Directions
  1. In a pot over medium-high heat, sauté the onions with a splash of the broth. Cook until browned, stirring frequently and adding more broth as needed to prevent the onions from sticking.
  2. Add the garlic, curry powder, garam masala, half the salt and tomato paste. Stir for one minute.
  3. Add the remaining vegetable broth, coconut milk and lentils. Bring to a simmer and cook for 20 minutes. Add the cauliflower and simmer for another 15 minutes or until tender.
  4. Stir in the kale leaves until wilted and season to your preference with the remaining salt. Divide into bowls and enjoy!

0 Comments



Leave a Reply.

    Categories

    All
    Anti-inflammatory
    Beverage
    Bone Health
    Cabbage
    Chicken
    Dinner
    Ferments
    Fish
    Immune Support
    Keto Friendly
    Low Carb
    Low-carb
    Lunch
    Lymphatic Support
    Protein
    Side Dish
    Turmeric

    RSS Feed

    Archives

    October 2021
    August 2021
    May 2021
    April 2021
    March 2021
    February 2021
    January 2021
    December 2020
    November 2020
    September 2020
    August 2020
    July 2020
    June 2020
    April 2020
    March 2020
    February 2020
    January 2020
    December 2019
    October 2019
    September 2019
    August 2019
    July 2019
    June 2019
    May 2019
    April 2019
    March 2019
    February 2019
    January 2019

    This website uses marketing and tracking technologies. Opting out of this will opt you out of all cookies, except for those needed to run the website. Note that some products may not work as well without tracking cookies.

    Opt Out of Cookies
© 2022 Rachel Murray Holistic Nutrition
Picture
Picture
Terms of Use
Privacy
Disclaimer
  • Home
  • Who I Am
  • Sugar Addiction
  • Blog
  • Recipes
  • Essential OIls
  • Podcast Interviews