Wanigan home delivery

Peanut Curry with Sweet Potato and Collard Greens

Preparation Time: 20 minutes
Cooking Time: 30 minutes

Serves: 4


2 tsp. Canola oil
1 large onion, chopped
1 2-inch piece of ginger, peeled and grated
4 garlic cloves, minced
1/2 cup cilantro, minced
1 red bell pepper, roasted (optional)
1 Jalapeno pepper, roasted (optional)
1 Tbsp. Ground cumin
1 tsp. Whole mustard seeds
2 tsp. Ground coriander
1 tsp. Ground turmeric
1 tsp. Paprika
1/4 tsp. Cayenne pepper (or more if desired)
2 whole tomatoes, peeled, seeded and chopped
1 medium sweet potato or yam, peeled and chopped
1lb. Potatoes, peeled and cut into pieces
1/4 cup coconut milk
2 Tbsp. Smooth peanut butter
1 lb. Collard greens
2 cups cooked chickpeas


Heat the oil in a large skillet or wok over medium-high heat. When it's hot, add the onion, ginger, garlic and cilantro. Reduce heat to medium and sautee, stirring often, until the onion is soft and translucent, about 7 minutes. Add the bell pepper, jalapeno, cumin, mustard seeds, coriander, turmeric, paprika, and cayenne. Stir to blend. Stir in the tomatoes, sweet potato, and potatoes. Cover and let simmer over medium-low, until the potatoes have cooked through, about 15 minutes.

Combine the coconut milk and peanut butter, and stir until smooth. Add them to the skillet along with the collards and beans. Cook until the collards turn bright green, about 4 minutes. Cover and let curry sit for 20 minutes before serving over rice. Serves 4.

Source: Shaw, The Essential Vegetarian Cookbook.


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