Prep Time |
Cook Time |
Total Time |
Makes |
Calories |
5 min. |
50 min. |
55 min. |
6 |
0 |
Collard Greens with Chickpeas and Sweet Potato Curry
This vegetarian dish is a mix of Southern homecooking and Indian spices.
Ingredients:
| 1 tbsp. vegetable oil
|
| 1 medium red onion, thinly sliced
|
| 1 tbsp. fresh minced ginger
|
| 2 cloves garlic, minced
|
| 2 tbsp. curry powder
|
| 2 jalapeños, seeds removed and sliced
|
| 3/4 tsp. salt
|
| 1 tbsp. brown sugar
|
| 3 cups no-salt vegetable broth
|
| 2 tbsp. tomato paste
|
| 1 lb. sweet potatoes, cut in chunks |
| 1 lb. collards, stems removed, leaves chopped
|
| 1 cup coconut milk
|
| 1 (15 oz.) chickpeas (rinsed and drained)
|
| Salsa: |
| 1 tablespoon fresh lime juice |
| 1 ripe avocado, diced
|
| 1 ripe mango, diced
|
Instructions:
| 1 | Heat a large pot. Set pot to medium heat and sauté onion and jalapeño in the oil for 10 minutes, until onion starts to carmelize.
|
| 2 | Add the garlic and ginger. Sauté for a minute. Add curry powder, salt, vegetable broth, brown sugar, and tomato paste, and stir.
|
| 3 | Add sweet potatoes, cover pot and bring to a boil. After pot begins to boil lower heat and simmer. Remove lid and cook until tender, about 5-8 minutes.
|
| 4 | Mix salsa ingredients in a small bowl and let marinate while you make the rest of the recipe.
|
| 5 | Add collards to sweet potatoes then add chickpeas and coconut milk. Stir and bring to a simmer. Let simmer until collards are tender (10-15 mins.)
|
| 6 | Turn off heat and remove from burner. Add seasoning/spices. Lastly, let the dish sit for 15 minutes to absorb all seasonings. |
Cook's Tips:
Serve with rice.
