There’s something magical in curry. Something that touches a part of your soul and spreads a deep warmth around it. Even just smelling curry, hanging heavy in air, still one or two days after you’ve made it, wraps you up in a wonderful hug. It’s just so satisfying.
In need of some of magic, I decided to curry collards. Because the leaves are so hearty, collard greens can withstand any long cooking and still have a presence, unlike spinach, quickly and quietly shrinking when warmed. To turn this into more of a meal rather than a side, I added some chickpeas.
What came out of this recipe was much more magical than I imagined. In it’s simplicity, this dish’s rich, curried flavors just checked all the boxes inside of me: deep, warming, spicy, complex, simple, just plain good. I even ate it cold after I finished photographing it and couldn’t stop. That’s when you know you’ve got something good.
Want more collard green dishes from this series? You can find them here:
Nutrition DL: Collard Greens
Spicy Sauteed Collard Greens
Togarashi Collard Chips
This recipe is part of a series called Nutrition DL. Nutrition DL gives you the download on seasonal fruits, vegetables, or pantry staples. Once you learn about the basics of the featured ingredient, I share a four recipes over four weeks to inspire and feed you with this great seasonal food. Check out other foods I’ve covered here.
Ingredients
- 1 tbsp unrefined virgin coconut oil
- 1/2 onion, diced
- 2-3 garlic cloves, minced
- 1-2 tsp grated ginger
- 2 tsp curry powder
- 1/2 tsp turmeric
- 1 tsp cayenne (adjust to your preference)
- 1/2 tsp chipotle (optional)
- 1 can full-fat coconut milk
- 2-3 tsp honey or maple syrup
- juice from 1/2 lemon
- salt, to taste
- 1 bunch of collards, de-stemmed and cut into bite-sized strips
- 2 cups (or one can) cooked garbanzo beans
- brown rice or cauliflower rice
Instructions
In a sauté pan, heat coconut oil on medium heat. Add onion, garlic, and ginger and cook until onion translucent. Add spices, stir, and cook for 30 seconds before adding coconut milk, honey and lemon juice.
Bring to a boil and then simmer for 10-15 minutes. Add salt if needed, then add in collard greens. Stir in and cook until wilted, about 5-8 minutes.
Add chickpeas and let simmer for another 5-10 minutes. The curry will thicken up over time (especially if you can save some for leftovers). Adjust any seasonings and serve over brown rice.
Notes
Coconut Curry Sauce adapted from Edible Perspective
