Curried Collard Greens + Sweet Potato
Author: Jules
Recipe type: dinner, lunch
Serves: 8
- 1 sweet potato, diced
- 2 sweet onions, diced
- 3 cloves garlic, minced or pressed through garlic press
- 2 tbsp miso paste
- 1 tsp ginger powder
- 1 tsp turmeric powder
- ½ can coconut milk
- 1½ cups water
- As many collards and kale you can fit in your pot, de-stemmed and chopped
- Vegan parmesan from this recipe
- Sunflower seeds to top
- Pre-heat oven to 375 F
- Bake sweet potato for 20 minutes (on parchment paper covered pan)
- Meanwhile, oil-free sauté onions and garlic for about 10 minutes (heat frying pan to medium, add chopped onions, let sizzle for 2 minutes, then add ½ cup water to get the caramelization off the pan, add a bit more water if it's still sticking after a few minutes).
- Add miso, ginger, turmeric and coconut milk. Mix until combined.
- Add 1 cup of water and all the greens.
- Simmer for 20 minutes, stirring a couple of times.
- Add sweet potato to greens just before they're done simmering.
- Serve in your favourite bowl and top with vegan parm and sunflower seeds
Recipe by HookedOnPlants at https://hookedonplants.ca/2017/11/09/curried-collard-greens/
3.5.3226