Thursday, January 24, 2008

Curried Collard Greens with Chick Peas

INGREDIENTS

1 onion, cut into pieces
1 Tbsp crushed garlic
2 lbs collard greens, chopped
1-2 sweet potatoes, cubed
2 carrots, sliced
1 can chickpeas, drained & rinsed
1 can crushed tomatoes
1 cup raisins
1 cup walnut pieces (optional)
1 Tbsp cumin
1 Tbsp paprika
1 Tbsp turmeric
1-1/2 tsp cinnamon
1/4 tsp cayenne pepper (or to taste)

DIRECTIONS

This recipe can be prepared in a microwave oven, on the stove top, or in a large slow cooker (crock pot).

Place all ingredients in a large cooking pot. Bring to a boil and simmer until the onions become translucent and a fork will slip easily into the sweet potato pieces.

About one half hour before you are ready to eat, prepare some brown basmati rice. Serve the curry over rice with a tossed salad.

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