For some reason, I have been craving curry lately. My craving has not been for curried meat like curried chicken or goat but curried vegetables. You can curry almost anything and the beauty of curry is that everyone has their own way of cooking it and it all tastes good. My mother likes to “burn” or fry her curry before adding the main ingredient, my Aunt Jean likes to use it as a marinade, while my uncle Herbie likes to add the curry powder after the main ingredient. To take it a step further, you can always add a little coconut milk or do like my Aunt Ruth does and throw in some lemons.
I really wanted curried pumpkin but alas, my local farmers market was all out. That is what I get for shopping for pumpkin a week before Halloween (yes this post is late lol)! Instead of getting butternut squash like I always do when pumpkin is not available, I went for a leafy green vegetable instead.
I am a huge fan of leafy greens, growing up they were a part of most meals. I especially enjoy greens that have a bitter or peppery taste. Enter mustard greens! Now I must admit that I rarely curry my greens but since mustard greens have a slight peppery taste I thought why not give it a shot!
1 bunch mustard greens, washed and chopped
3 cloves garlic, minced
2 medium tomatoes, chopped
½ medium onion, chopped
½ tsp grated fresh ginger
2½ tsp curry powder
½ tsp salt
¼ tsp chilli powder
½ cup coconut milk
1 cup water
1 tbls oil
Heat oil in a large pot, lower heat to medium
Add onions and sauté until translucent
Add garlic and sauté for 2 minutes
Add ginger sauté for 1 minute
Add curry powder, chilli powder and salt, stir and sauté for 2 more minutes
Add tomatoes and cook for 3 – 5 minutes until wilted
Add the greens and stir to mix all the ingredients
When leaves wilt, add coconut milk and water
Allow to cook for 30 – 45 minutes until greens have softened and most of the liquid is gone
Note: It is not necessary to cook the greens until they are soft. If you prefer your greens with more texture, add less water and cook for a shorter period of time. Also, feel free to substitute the mustard greens with spinach, kale or swiss chard. Just use less or no water depending on how long the vegetable needs to cook.
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