Curried Kale and Pineapple with Bulgur and Lentils

Curries are simply dishes seasoned with a combination of spices. They date back thousands of years to India and Persia. These spices can be any combination of herbs and spices such as: curry leaves, ground cumin, coriander, cardamom, turmeric, ginger and chilies. An Indian friend of mine once told me, “A curry is what spices you put in your cooking pot today.” 

You can either make homemade Masala Curry Spice or simply use some commercially prepared yellow curry powder and add a little extra turmeric.
Curried Kale with Bulgur and Lentils
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Curried Kale with Bulgur and Lentils
Produce
garlic (if needed)
onion ((if needed)
1 bunch lacinato kale
fresh pineapple pieces (if no fresh available use canned)
2 oz. sliced almonds
Canned/Dried Foods
bulgur (if needed)
brown lentils (if needed)
one 8 oz. can pineapple chunks (if no fresh available)
low sodium vegetable broth
low sodium soy sauce (if needed)
honey (if needed)
bay leaf (if needed)

If making homemade Masala Curry
whole coriander seeds whole cumin seeds whole whole black pepper corns whole fennel seeds whole cloves 1 cinnamon stick red pepper flakes
ground turmeric ground ginger
yellow curry powder (if needed)

white wine to cook with (if needed)
Frozen Foods
None today
Meat/Fish/Poultry
None today
Chilled Foods/Dairy
crumbled feta cheese

Nutritional Value: Curried Kale with Pineapple, Lentils and Bulgur

Nutritional Analysis

Curried Kale with Pineapple, Lentils and Bulgur

Per Serving

Calories: 480

Protein: 15 g

Carbohydrates: 71 g

Total Fat: 11 g

(Saturated Fat:) 1 g

Dietary Fiber: 9 g

Cholesterol: 0 mg

Sodium: 750 mg

% calories from fat: 21.5 %

Serving Size:

Five oz. cooked rice covered with 2 Cups curry mixture topped with 1 T. toasted almond slices.