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Nutrition Facts

Serving Size
Amount Per Serving
% Daily Value
Total Fat g%
Prep Time
Cook Time
Total Time

5 min.

50 min.

55 min.



Collard Greens with Chickpeas and Sweet Potato Curry

This vegetarian dish is a mix of Southern homecooking and Indian spices.


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)
1 tablespoon fresh lime juice
1 ripe avocado, diced
1 ripe mango, diced


1Heat a large pot. Set pot to medium heat and sauté onion and jalapeño in the oil for 10 minutes, until onion starts to carmelize.
2Add the garlic and ginger. Sauté for a minute. Add curry powder, salt, vegetable broth, brown sugar, and tomato paste, and stir.
3Add 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.
4Mix salsa ingredients in a small bowl and let marinate while you make the rest of the recipe.
5Add 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.)
6Turn 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.