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This is a must try dish!  Enjoy this delicious and nutritious Coconut Curried Greens with Chickpeas that will leave you feeling refreshed and healthy.  #veganmom #veganrecipe #veganfood

The best part of participating in a CSA is that it forces, er teaches you how to use vegetables you might have otherwise avoided. This is also kind of the worst part. And yet here I am proudly sharing a recipe including mustard greens, a vegetable I wouldn’t have touched a few months ago. This recipe for Coconut Curried Greens incorporates the mustard greens in such a way that you barely know they’re there. And when you do realize you’re eating mustard greens, you’re actually not upset about it because this dish tastes delicious.

I got the idea for this recipe from another Coconut Curried Greens recipe on Minimalist Baker. I swapped a few ingredients and changed a bit to make it more like a greens-based curry. I also added chickpeas for some bonus protein. I serve it over rice, but you could eat it as is and you’d still love it.

If your cooked greens game needs a little spicing up or you have some mustard greens hanging around your fridge, try these Coconut Curried Greens and let me know what you think!

Coconut Curried Greens with Chickpeas

Serves 4

Ingredients~

1 Tbs coconut oil

1 bunch mustard greens

1 bunch collard greens

1 can of chickpeas

1/2 onion, chopped

2 cloves garlic, minced

1 chunk of ginger (about 1 or 2 inches, depending on how spicy you want it), minced

1 or 2 tsp curry powder

1 can of coconut milk (full fat because you only live once)*

salt/pepper to taste

optional topping: slivered almonds

Directions~

Heat oil in a large cast iron pan or saucepan. Add the onions and cook until translucent. Add the ginger and garlic, stirring well and only cooking for about a minute. Don’t let it burn!

Add in the chickpeas and cook for about 5 minutes, until they’re warm and maybe a little browned. You might need a little water to keep things from sticking to the bottom of the pan. Use as much as needed.

Next, add the greens and the curry powder. Stir well, incorporating them into the chickpea mixture. Once they’re bright green and a little wilty, add the coconut milk.

Cook for about 2 minutes until the coconut milk is heated up.

When the greens are ready, separate into 4 bowls with as much liquid as possible (over rice, if you want a more filling meal — your call). Add some slivered almonds for bonus crunch.

Enjoy!

 

*If you want your curry to have more liquid, add another can of coconut milk OR use a little vegetable broth. The veg broth will thin out the coconut flavor, but it will have significantly less fat. So depends on your needs there. Both options are equally delicious.

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