Recipe

Curried Collard Greens Sweet Potatoes And Chick Peas Over Basmati Rice Recipe

	Chefgil / All my dishes 7 months, 1 week ago This recipe can be prepared in a microwave oven, on the stove top, or in a large slow cooker (crock pot). It's dead easy and tasty enough fto satisfy hardcore meat eaters. Prep:20m Cook:60m Servings:8	Chefgil
	curry veggies easy cheap

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Ingredients

1 Onion, large, cut into chunks

1 tbsp. Garlic, crushed

2 lbs. Collard Greens, chopped, fresh or frozen

1or 2 Sweet Potatoes, cubed(depends on size and how much you like yams)

1 Bell Pepper, cut into pieces

2 carrots, sliced

1 - 15-oz. can Chick Peas

1 - 28-oz. can Tomatoes, crushed

1 cup Raisins

1 cup Walnuts, pieces (optional I prefer pine nuts, but walnuts are cheaper)

1 tbsp. Cumin, ground

1 tbsp. Paprika

1 tbsp. Turmeric, powder

1-1/2 tsp. Cinnamon, ground

1/4 tsp. Cayenne Pepper, ground (or to taste)

Directions

Wash, clean, peel, and prepare the vegetables. Cut all the pieces about 1/2 inch in size.

Place all of the veggies in the cooking pot

.Open the chick peas and drain and discard the chick pea liquid.

Add the chick peas to the veggies.

Add the tomatoes, and the remaining ingredients.

Bring the ingredients to a boil.

Simmer until the onions become translucent and a fork easily pierces the sweet potato pieces.

Prepare the basmati rice. I suggest cooking 2 cups of basmati rice in 31/2 cups of water. (The flavor of basmati blends wonderfully with curries.)

Serve the Curried Collard Greens, Sweet Potatoes, and Chick Peas over a bed of the basmati rice.

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Comments

aussie_meat_pie 7 months, 1 week ago said:
Delicious - love the sound of ingredients in this recipe...

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