Vegetarian & Vegan Recipe

Curried Greens With Carrots and Potatoes

Curried Greens With Carrots and Potatoes
4 - 6 servings, prep time 1/2 hour

This recipe is loosely Indian, and one of our favorite ways to eat greens. The secret is to reduce the water in cooking so the mixture just begins to stick. You'll need a wide eight quart pot or dutch oven with a lid.

Ingredients:

• 1 lb chard or kale, washed thoroughly, drained well and chopped coarsely
• 2 medium-small potatoes peeled and sliced in 1-2 inch strips about 1/2 inch thick
• 3 medium carrots peeled sliced in 1-2 inch strips about 1/2 inch thick
• 3 T oil or ghee
• 1 tsp cumin or 1/2 tsp cumin seeds
• 1/2 tsp ground ginger, or 1 Tbsp minced fresh
• 1/2 tsp ground fenugreek or fenugreek seeds
• 1/2 tsp ground turmeric
• tiny pinch of hing (asoefetida)
• 1/4 - 1/2 tsp salt
• 2 Tblsp olive oil or other vegetable oil
• 1/2 tsp salt
• 1/4 cup water

Directions:

1. Heat the oil on low in the 8 quart pan
2. Prep the veggies
3. Turn the heat up to medium-high, fry the spices in the oil until fragrant, about 1 minute
4. Add the carrots and potatoes and saut� on medium/high for about 5 minutes
5. Stir in the greens and continue saut�ing for 5 minutes until the greens are wilted
6. Add water and salt and cover with lid
7. Turn heat to medium/low and cook until tender, about 15 minutes
8. Cook uncovered to reduce any excess water
9. Optional: Add 1/2 c. tofu or panir in the last five minutes of cooking

Serving Suggestions:

1. Serve with rice, pasta, couscous or quinoa.
2. Serve with other Indian dishes such as dahl soup or curried kidney beans

More veggie-rich recipes

• Barley Bean Vegetable Soup (vegan)
• Tasty Pasta Salad
• Tabouleh Middle Eastern Salad (vegan)
• Cream of Broccoli Soup (vegan)
• White Bean Italian Style Soup (vegan)
• Butternut Squash Stew (vegan)
• Eclectic Pasta (vegan)
• Fresh Veggie Medley (vegan)

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