This curry recipe comes from past Root Radical crew member Sayyida. Chard and beet greens can also be substituted for other cooking greens.
Sayyida's Pea and Greens Coconut Curry
- 2-3 Tbsp olive oil
- 1 tsp black mustard seeds
- 4 curry leaves
- 2 bunches of green onions white and light green parts, chopped thin, though you can use all of the onions in this dish as well
- 2 tomatoes chopped
- 2-3 garlic cloves
- 1 tsp turmeric minced
- 1 tsp chile powder
- salt to taste
- 1 tsp chile paste optional; for spicier curry
- 1 cup shelled peas
- 1 bag spinach chopped
- handful chard/beet leaves chopped
- 1 can coconut milk
- 2-3 tsp lemon juice
- handful fresh cilantro chopped
Fry mustard seeds and curry leaves in olive oil on med heat for 2 min or so.
Add green onions and cook for another few minutes.
Then add garlic, tomatoes, spices and chile paste. Stir well to combine.
Add peas and cook for a few minutes then add greens and stir to get them to cook down in size.
Add coconut milk and let simmer for a few minutes.
Add lemon juice and cilantro and serve over brown rice.
Sayyida suggested combining with two salads: cabbage carrot salad (baby cabbage sliced thinly, 2 carrots grated, olive oil, lemon, honey and black pepper dressing on top), and snap/snow peas and garlic scapes chopped and mixed together with no dressing.