Vegetarian & Vegan Recipe: Curried Greens With Carrots and Potatoes 4 - 6 servings, prep time 1/2 hour
This vegetable curry recipe is loosely Indian, and one of our favorite ways to eat greens. It's a hearty filling dish, full of flavor, very satisfying on winter days.
The secret to a perfect texture is to remove the lid and reduce the water in cooking so the mixture just begins to stick, resist stirring, and don't leave the room and get absorbed in something else when it's getting close to done!
You'll need a heavy weight, wide bottomed eight quart pot or dutch oven for this recipe.
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:
Heat the oil on low in the 8 quart pan
Prep the veggies
Turn the heat up to medium-high, fry the spices in the oil until fragrant, about 1 minute
Add the carrots and potatoes and sauté on medium/high for about 5 minutes
Stir in the greens and continue sautéing for 5 minutes until the greens are wilted
Add water and salt and cover with lid
Turn heat to medium/low and cook until tender, about 15 minutes
Cook uncovered to reduce any excess water
Optional: Add 1/2 c. tofu or panir in the last five minutes of cooking
Do you have a great vegetarian or vegan recipe to share with the world? We can't guarantee to use all the recipes we get, but we'll gladly test your recipe - if it works and we like it, we'll publish it.
