Coconut Milk Braised Mustard Greens with Winter Squash

 

Ingredients:

• 2 tablespoons unsalted butter
• 1 small shallot finely chopped
• 2 cloves of garlic peeled and finely grated
• 1 1" piece of ginger peeled and finely grated
• 1 lb Mustard Greens, chopped
• 1-1/2 cups (13.5-ounce can) of unsweetened full-fat coconut milk
• 1 tablespoon soy sauce
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon crushed red pepper flakes
• 1 small butternut squash (or, other winter squash) peeled and diced into 1/2" pieces
• Kosher salt and freshly ground pepper
• 3 scallions, white and light green parts only thinly sliced
• 1/4 cup cilantro, leaves and stems finely chopped

Preparation:

1. Set a large skillet with high sides or Dutch oven over medium heat. Add butter. When melted, add shallot and cook for about 2 minutes, until soft and fragrant. Add garlic and ginger—stir and cook for about 2 minutes more.
2. Add mustard greens to the skillet and stir constantly for about a minute, until they begin to wilt. Add coconut milk, soy sauce, spices, squash, and ¼ teaspoon salt and pepper. Stir and bring to a simmer. Reduce heat to low and cook for about 15 minutes until greens and squash are fork-tender.
3. Taste and season with salt and pepper if needed. Top with scallions and cilantro to serve.

ashcuoco.com

Sweet Potato Leaves Parippu Kootu

 

Ingredients:

To cook the dal:

• 1/2 cup Moong dal deskinned and split green gram
• 2 cups water

For the greens:

• 2 bunches of sweet potato leaves
• salt to taste
• 1/4 tsp turmeric powder
• 1/4 tsp roasted cumin powder

For the gravy mix:

• 2 tbsp roasted chickpeas or lentils
• 3 - 4 tbsp grated coconut
• 1 small dry red chilies
• 1/4 tsp cumin seeds
• 1/4 tsp mustard seeds

For the tempering:

• 1 tbsp coconut oil
• 1/2 tsp mustard seeds
• 2-3 dry red chilies
• 1/4 tsp cumin seeds
• 1-2 cloves garlic ( crushed)
• 5-6 curry leaves

Preparation:

1. Wash the mung beans and set them aside.
2. Wash clean and chop the tender sweet potato leaves.
3. In a small cooking pot bring the two cups of water to a boil and add the mung beans.
4. Stir occasionally and let the mung beans cook.
5. When they are nearly ready they will hold shape but will crush when squished between your fingers. At this time add the prepared sweet potato leaves, salt, turmeric, and roasted cumin powder. Cover and cook for 5 minutes.
6. While it is cooking assemble the ingredients for the gravy and bring them to a fine powder or, add a few tbsp of water and grind them smooth.
7. Add this to the cooking dal, leaf mix, and simmer with stirring for 5 - 10 minutes.
8. In a small pan heat the coconut oil.
9. Add the mustard seeds and when they splutter add the cumin, red chilies, crushed garlic (optional), and curry leaves.
10. Allow this to roast and add this mix to the simmering kootu.
11. Remove from heat and the kootu is ready to serve.

mildlyindian.com

Curry Coconut Braised Collard Greens with Potatoes and Chick Peas

 

Ingredients:

• 3 tablespoons extra virgin olive oil
• 2 large russet potatoes, skin peeled and cut into 2-inch cubes
• 1 (15.5 ounce) canned garbanzo beans, rinsed
• 4 garlic cloves, finely minced
• 1 small white onion, chopped
• 1/2 pound Collard Greens, roughly chopped
• 2 (14 ounce) cans of full-fat coconut milk
• 3 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• fresh cracked black pepper
• *Optional for serving: 2 cups cooked white rice

Preparation:

1. In a large dutch oven or pot, heat olive oil over medium-low heat; add onion and garlic and sauté until onions become translucent and garlic is fragrant about 2-3 minutes. 
2. Add in curry, cumin, and black pepper seasonings and stir to combine. Toss in potatoes and let cook for 3 minutes.
3. Then add in garbanzo beans/chickpeas, coconut milk, and salt. Mix to combine all ingredients together and let cook for 20 minutes or until potatoes are tender and cooked through.
4. Lastly, add in collard greens, stir and let simmer until all greens wilt down about 5-10 minutes.
5. Let cool for a few minutes and serve alongside white rice or your choice of side, if desired. Enjoy!

https://www.butterbeready.com

Japanese Turnip Curry

 

Ingredients:

• 2 cups cubed Japanese turnips
• 1 potato, peeled and cubed
• 1 tomato, diced
• 1 cup water
• ¼ teaspoon ground turmeric

Spice Paste:

• 1 teaspoon canola oil
• 2 dried red chile peppers
• 2 small Thai green chiles
• 1 (1/2 inch) piece cinnamon stick
• 4 pearl onions
• 2 tablespoons unsweetened dried coconut
• 1 tablespoon coriander seeds
• 5 cashews
• 2 green cardamom pods
• 2 whole cloves
• ½ teaspoon fennel seeds
• ¼ teaspoon cumin seeds
• 2 tablespoons chopped cilantro
• 2 tablespoons chopped fresh mint
• 1 teaspoon water, or as needed
• 1 teaspoon canola oil
• ½ teaspoon fennel seeds
• 1 (1 inch) piece cinnamon stick
• 2 cloves garlic, minced
• 1 (1 inch) piece fresh ginger root, minced
• 4 fresh curry leaves
• ¼ cup peas
• 1 pinch salt, or to taste

Preparation:

1. Place turnips, potato, and diced tomato in a large saucepan. Add 1 cup water and turmeric. Bring to a boil, reduce heat, and simmer until vegetables are tender about 15 minutes.
2. Heat 1 teaspoon canola oil in a skillet over medium heat. Stir in red chiles and green chiles, 1/2-inch cinnamon stick, pearl onions, coconut, coriander, cashews, cardamom pods, cloves, 1/2 teaspoon fennel seeds, and cumin seeds. Cook, stirring constantly until spices are fragrant and coconut starts toasting about 3 minutes. Remove from heat. Transfer to a spice grinder. Add cilantro, mint, and 1 teaspoon water; grind until smooth paste forms, adding more water as needed.
3. Heat 1 teaspoon canola oil in a large skillet over medium-low heat. Stir in 1/2 teaspoon fennel seeds and 1-inch cinnamon stick; cook for 30 seconds. Add minced garlic, ginger, and curry leaves; cook and stir until garlic and ginger are fragrant, about 2 minutes more.
4. Pour cooked vegetables and spice paste into garlic-ginger mixture and bring to a boil. Add more water if curry is too thick. Mix in green peas and salt, reduce heat and simmer for 10 minutes more.

https://www.allrecipes.com/recipe/253159/vegan-japanese-turnip-curry/

Radish Green and Potato Stir Fry

 

Ingredients:

• 2 tbsp olive oil (or 1 tbsp each of olive oil and ghee)
• 2 tsp mustard seeds
• 1 sprig curry leaves (optional)
• 1 brown onion, thinly sliced
• 4 cloves garlic, finely diced
• ½ tsp red chilli powder
• ½ tsp turmeric
• ½ tsp ground fenugreek (optional)
• 1 tsp ground cumin
• 2 tsp ground coriander
• 2 potatoes (I used Nicola), scrubbed and diced into 2cm cubs
• Leaves from a bunch of radish, shredded
• sea salt, to taste
• juice of half a lemon

Preparation:

1. First, cook potatoes in salted boiling water until they’re slightly underdone (i.e. firm and still have a ‘bite’ to them). Drain and set aside.
2. In a heavy based pot, heat the oil then add the mustard seeds. Once the seeds begin to pop, add the curry leaves. Be careful, the curry leaves make the oil splatter.
3. Next, sauté the onions and garlic for a couple of minutes, before adding in all the spices. Continue to sauté for a couple of minutes, and then tip in the potatoes. Stir to coat the potatoes with the masala (spice) mixture. Place the lid on and cook for about 5 minutes or so, until the potatoes are fully cooked. You will need to stir continually, so the potatoes and spice mix don’t catch and burn. At this point you can add some salt.
4. When the potatoes are cooked, stir in the radish leaves. Sauté for a minute or so, until they wilt. Turn off the heat and squeeze in some lemon juice. Adjust for seasoning and eat it up.

https://leshkaran.com/2012/04/25/potato-radish-leaves-curry/

Thai Green Curry with Zucchini and Chicken

Ingredients:

• 1 tablespoon vegetable or peanut oil
• 2 to 4 ounces Thai green curry paste, such as Maesri
• 2 (13.5-ounce) cans coconut milk, such as Chaokoh
• 1 1/2 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
• 8 ounces cuttlefish balls, thawed if frozen (optional)
• 1 pound zucchini, cut into thick half-moons
• Fish sauce
• Granulated sugar
• Tamari or soy sauce
• Cooked rice or rice noodles, for serving

Preparation:

1. Heat the oil in a 4-quart (or larger) Dutch oven or heavy pot set over medium-high heat until shimmering. Add the curry paste. Be cautious, as it will sputter. Fry the paste for 2 minutes, stirring frequently. This will be quite pungent, so turn on the fan or vent!
2. Scoop the thickened coconut solids out of both cans of coconut milk, leaving the watery milk below, and add to the pot. Fry these solids for about 2 minutes along with the curry paste, until the oil starts to separate out, forming beads on top of the curry paste. Add the chicken and stir to combine.
3. Add the remaining coconut milk and the cuttlefish balls if desired. Reduce the heat to medium-low and simmer until the chicken is cooked through and the fish balls are warm, about 20 minutes.
4. Add the zucchini and simmer just until tender. Taste and adjust seasonings with fish sauce, sugar, and tamari soy sauce until it is balanced enough for your tastes. Serve over rice or rice noodles.

https://www.thekitchn.com/recipe-easiest-thai-green-coconut-chicken-curry-recipes-from-the-kitchn-15663

Indian Root Vegetable Curry

Ingredients:

• 2 tablespoons canola oil
• 1 medium onion, sliced vertically
• 4 cloves garlic, minced
• 1 tablespoon minced ginger
• 1 tablespoon ground turmeric
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon cayenne pepper, or to taste
• 2 cups vegetable broth
• 1 can (15-ounce) coconut milk, regular or light
• 3 medium carrots, peeled and cut into 1-inch pieces
• 2 medium turnips, peeled and cubed
• 1 bunch turnip greens, coarsely chopped
• Salt and freshly ground black pepper
• Brown basmati rice, for serving

Preparation:

1. Heat canola oil in a large saucepan over medium-high heat. Add the onion, reduce heat to medium and cook 4-5 minutes or until beginning to soften. Add the garlic, ginger, turmeric, cumin, coriander and cayenne. Stir briefly (approximately 30 seconds) or until fragrant.
2. Add the vegetable broth, coconut milk, carrots and turnips. Bring to a boil, reduce heat to low, cover and simmer 15-20 minutes or until vegetables are tender.
3. Add the turnip greens in handfuls if necessary, allowing each to wilt. Season to taste with salt and black pepper.
4. Serve with brown basmati rice.

https://www.fromachefskitchen.com/indian-root-vegetable-curry/

Indian Root Vegetable Curry

Ingredients:

• 2 tablespoons canola oil
• 1 medium onion, sliced vertically
• 4 cloves garlic, minced
• 1 tablespoon minced ginger
• 1 tablespoon ground turmeric
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon cayenne pepper, or to taste
• 2 cups vegetable broth
• 1 can (15-ounce) coconut milk, regular or light
• 3 medium carrots, peeled and cut into 1-inch pieces
• 2 medium turnips, peeled and cubed
• 1 bunch turnip greens, coarsely chopped
• Salt and freshly ground black pepper
• Brown basmati rice, for serving

Instructions:

1. Heat canola oil in a large saucepan over medium-high heat.  Add the onion, reduce heat to medium and cook 4-5 minutes or until beginning to soften.  Add the garlic, ginger, turmeric, cumin, coriander and cayenne.  Stir briefly (approximately 30 seconds) or until fragrant.
2. Add the vegetable broth, coconut milk, carrots and turnips.  Bring to a boil, reduce heat to low, cover and simmer 15-20 minutes or until vegetables are tender.
3. Add the turnip greens in handfuls if necessary, allowing each to wilt.  Season to taste with salt and black pepper.
4. Serve with brown basmati rice.

https://www.fromachefskitchen.com/indian-root-vegetable-curry/

Spicy Chickpea Kale and Potato Curry

Ingredients

• 1 tbsp vegetable oil
• 1 medium onion, chopped
• 3-4 garlic cloves, minced
• 2-inch fresh ginger root, minced
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp ground cinnamon
• ¼ tsp ground cayenne pepper
• ¼ tsp ground black pepper
• 796 ml (28 fl oz) canned whole tomatoes
• 540 ml (19 oz) canned chickpeas, drained and rinsed
• 3 medium white potatoes, peeled and chopped in 1½-inch chunks
• 4 cups packed kale, stems removed and chopped into small pieces
• ½ - ¾ cup water (or coconut milk for creamier texture)
• Salt, to taste

Instructions:

• In a small bowl, combine the spices (minus the salt) and set aside* (see first note). In a blender puree the whole tomatoes (with juice) and set aside. The pureed tomatoes will be around 4 cups** (see second note).
• In a large saucepan, heat the oil over medium-high heat and add onions with a small pinch of salt. Stir occasionally until onions are browned, 5-6 minutes.
• Add in the garlic and ginger and stir to combine with the onions for 15 seconds (do not allow the garlic to burn). Then stir in the spice blend until fragrant, about 30 seconds.
• Mix in the pureed tomatoes, chickpeas, and potatoes, making sure to scrape the bottom of the pan to get the brown bits. Stir in ½ - ¾ cup of water (or coconut milk) if necessary (enough to just cover the top of the chunky ingredients).
• Bring the mixture to boil and then cover and simmer for 15 minutes. Next, stir in the kale and cover for another 5 minutes, until the kale is tender*** (see third note).
• Taste for additional salt. Serve immediately with rice.

• NOTES

• *This spice blend results in a mild-medium heat in the curry. Increase the amount of spices for a more spicier flavour.
• **If you prefer not to puree the whole tomatoes, you can substitute with diced or crushed tomatoes. The resulting curry will be thicker.
• ***If you prefer a thicker sauce, remove half a cup of liquid and stir in 1 tablespoon of cornstarch until it is completely dissolved. Stir the cornstarch and liquid mixture back into the curry at medium heat until it thickens.

https://www.yayforfood.com

Green Bean, Fennel and New Potato Curry

Ingredients:

• ½ Cup White Basmati Rice
• 1¾ Cups Coconut Milk
• 6 Ounces New Potatoes
• 5 Ounces Green Beans
• 3 Cloves Garlic
• 1 Fennel Bulb
• 1 Lime
• 1 Large Bunch Cilantro
• 1 1-Inch Piece Ginger
• ¼ Cup Dried Coconut Flakes
• 1 Tablespoon Curry Spice Blend (Nigella Seeds, Madras Curry Powder, Cumin Seeds & Brown Mustard Seeds)

Instructions:

Wash and dry the fresh produce. Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter the lime. Cut the potatoes into bite-sized wedges. Cut off and discard any fennel stems. Halve the fennel bulb lengthwise; cut out and discard the core, then small dice the bulb. Snap off and discard the stem ends of the green beans; cut into 2-inch pieces. Peel and mince the garlic and ginger. Pick the cilantro leaves off the stems; discard the stems.

In a small pot, combine the rice, a big pinch of salt and 1 cup of water; heat to boiling on high. Once boiling, cover and reduce the heat to low. Simmer 14 to 16 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork. Add the lime zest and stir to combine.

While the rice simmers, heat a large, dry, high-sided pan (or pot) on medium until hot. Add the coconut flakes and toast, stirring occasionally, 3 to 5 minutes, or until golden brown and fragrant. Transfer to a plate. Wipe out the pan.

While the rice continues to simmer, in the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the potatoes and season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until browned and tender.

Add the fennel and green beans to the pan of potatoes; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened. Add the garlic, ginger and spice blend; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until fragrant.

Add the coconut milk (shaking the can before opening) and ¼ cup of water to the pan of vegetables; season with salt and pepper. Reduce the heat to medium and simmer, stirring occasionally, 6 to 8 minutes, or until slightly thickened. (Be careful not to boil the mixture, as the coconut milk may separate.) Turn off the heat and stir in the juice of 2 lime wedges; season with salt and pepper to taste. Divide the cooked rice and finished curry between 2 bowls. Garnish with the toasted coconut flakes, cilantro, and the remaining lime wedges. Enjoy!

Recipe Source

Curried Mustard Greens with Chick Peas

Many people see Mustard Greens in their share and have no idea where to start cooking. This week's newsletter recipes are dedicated to the delicious green!

Ingredients:
2 Tbsp. melted butter, ghee, coconut, or olive oil (Always use the highest quality butter, coconut oil, and olive oil you can find)
2 medium onions, chopped
½ tsp. ground cumin
4 cloves garlic, minced
1 large bunch mustard greens (about 0.65 to 0.75 lbs)
1 Tbsp. mild curry powder
½ tsp. ground ginger
¼ tsp. (or to taste) ground red pepper or red pepper flakes
½ tsp. ground coriander
½ to 1 cup vegetable or chicken stock or water or a combination.
About 15 oz. cooked chickpeas
About 14 oz. diced tomatoes, with juice
½ tsp. (or to taste) sea salt

Directions:

Heat in a large skillet:  2 Tbsp. melted butter, ghee, coconut, or olive oil.

Next add: 2 medium onions, chopped, ½ tsp. ground cumin, 4 cloves garlic, minced 

Cook, stirring, over medium heat until the onions are softened, about 5 min.

Stir in:

1 large bunch mustard greens (about 0.65 to 0.75 lbs), washed, trimmed the largest part of the stem end, and chopped.  It’s not necessary to remove all the stems.
Cook until wilted, about 5 min.

Stir in:

1 Tbsp. mild curry powder
½ tsp. ground ginger
¼ tsp. (or to taste) ground red pepper or red pepper flakes
½ tsp. ground coriander
½ to 1 cup vegetable or chicken stock or water or a combination.

Bring just to a boil.  Reduce the heat to simmer and add:

About 15 oz. cooked chickpeas
About 14 oz. diced tomatoes, with juice
½ tsp. (or to taste) sea salt
Bring back to a boil. Reduce heat to simmer and cook, stirring often, until the greens are tender, about 12 minutes.  This dish becomes even tastier if it sits in the refrigerator overnight and the flavors have time to meld and blend.  Reheat gently on the stove top, never in a microwave oven.

http://www.lickrun.org/mustard/