This recipe can be used with any kind of vegetables. Leave out the vegetables you don’t like and add ones you do. The flavor is more in the seasonings then the actual vegetables used.
Tools: cutting board, grater, large sharp knife, big pot or steamer with lid, measuring spoons.
6 stalks of fresh kale
6 brussel sprouts
6 stalks of asparagus
Half of a summer squash
1/4 cup pinto beans cooked from fresh
1 yellow onion
3 cloves of garlic
1 tablespoon fresh grated ginger
juice of 1 lime or lemon
1 tablespoon cumin powder
1 teaspoon curry powder
1 tablespoon chipotle chili powder (use according to desired spiciness)
Cook the pinto beans the night before or earlier in the day in boiling water for 2 hours or until the are very soft.
Add 2 cups of water to the bottom of a steamer or large pan and turn on medium to get the water warm.
Pull the kale off of the stems and cut leaves into small pieces. Set aside for later.
Take off the skin, de-seed and dice the summer squash. Add it to the water or steamer.
Add the brussel sprouts whole or cut into smaller pieces to the water or steamer.
Dice the onions and garlic. Add them to the water or steamer.
Grate the ginger and add it to the water or steamer.
Add the rest of of the spices to the water or steamer.
Cut the tough ends off of the asparagus and add them to the steamer.
Add the kale to the steamer.
Steam it all on high for 5 minutes once everything is added.
Turn off the heat, add the pinto beans, juice the lime and add the juice over all the vegetables and beans. Mixed it all up and it is ready to serve.