Name: Curry Coconut Stew with Collard Greens, Potatoes & Chickpeas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 3 tablespoons olive oil; 1 medium yellow onion, finely diced; 6 cloves of garlic, finely minced; 2 tablespoons curry powder; 1 teaspoon ground cumin; ¼ teaspoon ground coriander; Kosher salt & fresh ground black pepper, to taste; 2 medium russet potatoes, peeled & cut into 2-inch cubes (or sweet potatoes as sub); 2 (15-ounce) cans garbanzo beans (chickpeas), rinsed & drained; 2 cups roughly chopped collard greens, packed; 2 (14-ounce) cans full-fat coconut milk; ½ cup vegetable broth; 1 teaspoon ginger paste (or fresh grated ginger); Cooked white rice (or rice of choice), for serving- optional; Fresh chopped parsley, for garnish- optional

Description

This Curry Coconut Stew with Collard Greens, Potatoes & Chickpeas recipe is incredibly wholesome and delicious. Collard greens braised in coconut milk and curry spice until velvety and tender with potatoes and chickpeas for extra heartiness. This creamy, vegan-friendly stew is made in 1-pot and is like a warm, comforting hug.

Ingredients

3 tablespoons olive oil
1 medium yellow onion, finely diced
6 cloves of garlic, finely minced
2 tablespoons curry powder
1 teaspoon ground cumin
¼ teaspoon ground coriander
Kosher salt & fresh ground black pepper, to taste
2 medium russet potatoes, peeled & cut into 2-inch cubes (or sweet potatoes as sub)
2 (15-ounce) cans garbanzo beans (chickpeas), rinsed & drained
2 cups roughly chopped collard greens, packed
2 (14-ounce) cans full-fat coconut milk
½ cup vegetable broth
1 teaspoon ginger paste (or fresh grated ginger)
Cooked white rice (or rice of choice), for serving- optional
Fresh chopped parsley, for garnish- optional

Instructions

In a large dutch oven or deep sauté pan, heat the olive oil over medium heat. When hot, gently swirl the pan to evenly coat the bottom. Add the onion and sauté until the onion is translucent and lightly caramelized, about 5-6 minutes. Then add the garlic and continue sautéing until the garlic is fragrant, about 1-2 minutes.
Add the curry powder, cumin, coriander, and salt/pepper- to taste and use a wooden utensil to stir the spices to combine. Let the spices warm up and lightly toast for about 1-2 minutes.
Then add the potatoes, garbanzo beans/chickpeas, collard greens, coconut milk, broth, and ginger. Stir all ingredients well to fully combine. Let the mixture simmer for 30-35 minutes or until the potatoes are fork-tender and the greens are silky and tender as well. Reduce the heat to medium-low if needed.
Give the dish a taste test and adjust with more salt/pepper to preference. Then serve immediately in bowls with a topping of your rice of choice, as desired, with a garnish of fresh chopped parsley- optional. Enjoy!

Notes

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