Sunday, June 5, 2016

Indian Coconut Curry with Kamboocha & Collards

I love curry and it's probably my favorite thing to make. It's so comforting, satisfying, aromatic and you can feed a lot of people with one pot! I love cooking with my friends and family, and I enjoyed making this curry with my good friend Melissa.


Indian Coconut Curry with Kamboocha & Collards
by Sarah Farsh June 5, 2016
  • 1 shallot, minced
  • 2 tbsp coconut oil
  • 1 tbsp garlic, minced
  • 1 bunch of collard greens, center stems removed, chopped in ribbons
  • 1/2 kamboocha squash (about 2 cups), cubed
  • 2 - 3 cups chickpeas (I used sprouted raw chickpeas, or you can use canned)
  • 18 oz organic light coconut milk 
  • 2 - 3 cups organic low-sodium veggie broth (more or less depending how soupy you want it)
  • 2 tbsp indian curry powder
  • 1/2 tsp turmeric
  • 1/2 tsp ground cumin
  • 1 tsp ginger (dried powder)
  • 1 tsp whole cumin seeds
  • salt/pepper to taste
In a large soup pot, heat up coconut oil and lightly sauté shallots. Add garlic, squash, coconut milk, chickpeas, veggie broth, curry powder, turmeric, cumin, ginger. Cook on medium so all ingredients stew together, about 20min or until squash is soft to fork. Reserve a small amount of collard greens to serve fresh with the hot curry, and add the rest of the collard greens to the cooked stew last. If you add the collard greens too early on, they will cook bitter. Mix curry with collard greens well, cook additional 5 minutes. Serve with rice, quinoa or straight up with fresh chopped collard greens. 


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