© 2014 Dover Vineyards

Collard (or any Green) Curry

 

1 lb collards, cut into 1" strips- or mustard greens, kale, or Swiss Chard

1 8 oz can chickpeas

1 bell pepper, sliced

7 button mushrooms, quartered

2 large tomatoes, chopped and peeled

1 small onion, chopped

4 cloves of garlic, minced

3 TBS curry powder, or curry paste (or use 1 tsp of cumin and coriander, with 1/2 tsp cayenne pepper and powdered ginger)

1 8 oz can coconut milk

1 cube veggie bullion

1/4 cup vegetable oil

salt to taste

 

Saute the onion in the oil. Add the garlic, mushrooms and the curry powder or paste, stirring. When the onions are starting to look translucent and the spices have been toasted, add in the tomatoes, and then the collards, and let it cook for 5 minutes, or until the collards have wilted and are starting to mix in with the rest of the vegetables. Add in the can of chick peas, the can of coconut milk, and the veggie bullion cube. Cut the pepper into strips and add to the curry mixture. Allow to cook for 2 minutes until the flavors have mixed together, then salt to taste. Serve with rice