Curried Garbanzo Beans with Collard Greens and Tomatoes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 medium onion, medium dice4 garlic cloves, pressed or minced1 tsp crushed red pepper (or to taste)3 Tbsp Sun Brand Madras Curry Powder (or to taste)2 tsp ground allspice1 - 10 oz can Rotel Original Diced Tomatoes and Green Chilies1 C Pacific Vegetable Broth, low sodium3 C collard greens, chopped2 5-inch sweet potatoes, peeled and cubed1 - 15 oz can 365 Garbanzo Beans, no salt added, drained and rinsed1 - 13.66 fl oz can Thai Kitchen Lite Coconut Milk
1. Heat oil over medium heat in large sauce pan. Add onion, and saute until tender and transluscent. Add garlic and cook until fragrant. Don't let it brown (it will be bitter).
2. Add crushed red pepper, curry powder, and allspice. Stir until fragrant. Add some of the juice from the Rotel tomatoes if the mixture is too dry.
3. Add the canned tomatoes and the vegetable broth. Stir well to combine the spices into the full mixture. Bring to a gentle boil.
4. Add the collard greens. Return mixture to boil; then immediately reduce to simmer. Cover and let cook for 15 - 20 minute, until collards are tender.
5. While the collards are cooking, place the sweet potatoes in another saucepan. Add water to cover at least 2 inches above the sweet potatoes. Bring to a boil; reduce to simmer. Cover. Cook until done. Drain and set aside.
6. When the collards are tender, taste the broth. Add salt to taste.
7. Add the can of coconut milk. Shake the can well before opening. If coconut solids remain on the lid, scrape them into the mixture. Stir well. OR Add the plant milk and coconut extract. OR Omit this step if you are trying to avoid plant milk. The dish will still be delicious.
8. Add the drained and rinsed garbanzo beans and the drained sweet potatoes. Stir gently to combine mixture. Cover.
9. Cook over medium low heat for 15 minutes. Do not bring to a boil. Coconut milk separates when it is boiled.
10. Taste the broth again, and add salt if needed.
11. Serve over brown rice if desired.
Serving Size: Makes around 6 1-cup servings
2. Add crushed red pepper, curry powder, and allspice. Stir until fragrant. Add some of the juice from the Rotel tomatoes if the mixture is too dry.
3. Add the canned tomatoes and the vegetable broth. Stir well to combine the spices into the full mixture. Bring to a gentle boil.
4. Add the collard greens. Return mixture to boil; then immediately reduce to simmer. Cover and let cook for 15 - 20 minute, until collards are tender.
5. While the collards are cooking, place the sweet potatoes in another saucepan. Add water to cover at least 2 inches above the sweet potatoes. Bring to a boil; reduce to simmer. Cover. Cook until done. Drain and set aside.
6. When the collards are tender, taste the broth. Add salt to taste.
7. Add the can of coconut milk. Shake the can well before opening. If coconut solids remain on the lid, scrape them into the mixture. Stir well. OR Add the plant milk and coconut extract. OR Omit this step if you are trying to avoid plant milk. The dish will still be delicious.
8. Add the drained and rinsed garbanzo beans and the drained sweet potatoes. Stir gently to combine mixture. Cover.
9. Cook over medium low heat for 15 minutes. Do not bring to a boil. Coconut milk separates when it is boiled.
10. Taste the broth again, and add salt if needed.
11. Serve over brown rice if desired.
Serving Size: Makes around 6 1-cup servings
Nutritional Info Amount Per Serving
- Calories: 191.3
- Total Fat: 7.7 g
- Cholesterol: 0.0 mg
- Sodium: 304.6 mg
- Total Carbs: 26.9 g
- Dietary Fiber: 6.2 g
- Protein: 4.7 g
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