With green onions and mustard greens, this curry recipe is a warming dish for those cooler spring or early fall days. Augmented from a recipe from allrecipes.com.
Curried Mustard Greens with Kidney Beans
Ingredients
- 1 tablespoon butter or ghee
- 3/4 cups green onions chopped
- 1 tablespoon minced fresh ginger root
- hot and/or sweet red pepper flakes to taste
- 2 cups kidney beans cooked, drained, and rinsed
- 2 cups canned tomatoes
- 2 teaspoons curry powder
- 1/2 cup coconut milk or half and half cream
- 1 large bag mixed mustard greens coarsely chopped
- salt to taste
Instructions
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If you are using dry kidney beans, preparation starts well in advance with soaking/sprouting them in salt water and then cooking. A quicker version is to use canned beans, well rinsed.
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Heat the butter or ghee in a skillet over medium-high heat, and cook the onions until lightly brown.
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Stir in ginger, and season with red pepper.
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Mix in cooked kidney beans, tomato sauce, and curry powder.
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Stir in the coconut milk and greens, and continue cooking until greens are wilted and all ingredients are heated through.
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Add salt to taste.