Collard Green Potato Curry
When you need a hearty dinner that takes just 30 minutes, try this collard green potato curry. It's a vegetarian spin that's creamy thanks to coconut and filling thanks to soft potatoes cooked in a flavorful curry base.
Servings: 4 servings
Ingredients
- 2 Tbsp olive oil 30 mL
- 1 medium white onion
- 3 cloves garlic minced
- 1 Tbsp fresh grated ginger
- 3 potatoes peeled and chopped
- 2 tsp curry powder
- 1 tsp each coriander, cumin, salt
- 1 13-oz can coconut milk
- ½ can water about ¾ cup
- 4 oz chopped collard greens about 4 cups, 113 g
- To serve: rice, cilantro
Instructions
- Rice: If serving with rice, begin cooking that first.
- Flavor Base: Heat oil in a large saute pan or wok over medium heat. Add onion, garlic, and ginger, cooking until onion is soft and translucent, about 3 minutes.
- Potatoes: Add chopped potatoes, the spices/seasonings, and coconut milk. Fill the can that has coconut milk about half full with water, then add that too. Cover and bring to a gentle simmer until potatoes are fork-tender, about 10 minutes.
- Greens: Stir in chopped collard greens, cooking just until collards have wilted down and are bright green, about 1 minutes. Serve warm with rice and fresh cilantro.
Notes
Storage: This will last for up to 3 days in the fridge in an airtight container. Reheat it on the stovetop or in the microwave.
Nutrition
Serving: 1serving | Calories: 412kcal | Carbohydrates: 36.6g | Protein: 6.1g | Fat: 29.6g | Saturated Fat: 20.6g | Cholesterol: 0mg | Sodium: 612mg | Potassium: 975mg | Fiber: 7.9g | Sugar: 6.2g | Calcium: 77mg | Iron: 3mg
