Curried Greens Recipes

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AMAZING COCONUT CURRIED GREENS



Amazing Coconut Curried Greens image

Amazing coconut curried greens made with 10 ingredients in 30 minutes. An incredibly flavorful, healthy side dish for any Indian-inspired meal.

Provided by Minimalist Baker

Categories     Side

Time 25m

Number Of Ingredients 11

2 Tbsp coconut oil
2 medium shallot ((sliced))
3 cloves garlic* ((minced))
1 tsp minced ginger
1 large bundle collard greens ((large stems removed, chopped))
2 tsp curry powder
2 tsp coconut sugar ((plus more to taste))
Sea salt ((to taste // ~1/2 tsp as original recipe is written))
1 large bundle kale ((green or purple // large stems removed // chopped))
1/2 cup light coconut milk
Toasted coconut flakes

Steps:

  • Heat a large metal or cast iron skillet over medium heat. Once hot, add coconut oil, shallot, garlic and ginger. Sauté for 2-4 minutes, or until shallot is tender and fragrant.
  • Add collard greens, half of the curry powder (1 tsp as original recipe is written), coconut sugar, and a healthy pinch sea salt. Stir to combine and reduce heat slightly to medium-low. Cook for 4-5 minutes, stirring occasionally, or until greens appear tender but not mushy.
  • Add kale, another pinch of sea salt, remaining curry powder (1 tsp as original recipe is written), and the coconut milk. Stir to combine and cover once more to steam for 2-4 minutes, or until kale appears tender.
  • Taste and adjust flavor as needed, adding more salt to taste, coconut sugar for sweetness, or curry powder for intense curry flavor.
  • Serve immediately as is or with toasted coconut flakes. This would pair incredibly well with my 30-minute Coconut Curry, Coconut Red Curry with Chickpeas, Thai Yellow Coconut Curry with Mango, Coconut Curry Ramen, Spicy Red Lentil Curry, 1-Pot Kale Sweet Potato Curry, Green Chickpea Curry with Couscous, and Easy Chana Masala.
  • Best when fresh, though leftovers keep in the refrigerator for 2-3 days.

Nutrition Facts : ServingSize 1 serving, Calories 132 kcal, Carbohydrate 12.3 g, Protein 4 g, Fat 9.1 g, SaturatedFat 6.8 g, Sodium 327 mg, Fiber 4.3 g, Sugar 3.8 g

GREEN CURRIED VEGETABLES



Green Curried Vegetables image

Provided by Food Network Kitchen

Categories     main-dish

Yield 4 servings

Number Of Ingredients 32

2 carrots, peeled and sliced
2 potatoes, peeled and diced
1 cup broccoli florets
1 cup cauliflower florets
1 small zucchini, sliced
1 teaspoon cumin
1 teaspoon ground coriander
1 bunch cilantro, rinsed and coarsely chopped, about 1 cup
Fresh ginger, 1-inch coarsely chopped
1 jalapeno, seeded
2 cloves garlic
1/2 cup chopped onion
1 tablespoon lime juice
1/2 cup chicken stock
1 cup unsweetened coconut milk
Salt and pepper
2 carrots, peeled and sliced
2 potatoes, peeled and diced
1 cup broccoli florets
1 cup cauliflower florets
1 small zucchini, sliced
1 teaspoon cumin
1 teaspoon ground coriander
1 bunch cilantro, rinsed and coarsely chopped, about 1 cup
Fresh ginger, 1-inch coarsely chopped
1 jalapeno, seeded
2 cloves garlic
1/2 cup chopped onion
1 tablespoon lime juice
1/2 cup chicken stock
1 cup unsweetened coconut milk
Salt and pepper

Steps:

  • Bring a large pot of water to a boil and generously season with salt. Add in carrots and potatoes and simmer 4 minutes. In a small skillet heat cumin and coriander until aroma is released. In a blender combine spices, cilantro, ginger, jalapeno, garlic, onion and lime juice. Blend until it forms and paste. Add 1 to 2 tablespoons of water if necessary. Add broccoli and cauliflower to boiling water and cook for 1 minutes. Stir in zucchini and simmer for 1 minute. Drain vegetables and return to pot. Add chicken stock, coconut milk and 2 to 3 tablespoons curry paste. Bring to a simmer and serve with basmati rice.
  • Bring a large pot of water to a boil and generously season with salt. Add in carrots and potatoes and simmer 4 minutes. In a small skillet heat cumin and coriander until aroma is released. In a blender combine spices, cilantro, ginger, jalapeno, garlic, onion and lime juice. Blend until it forms and paste. Add 1 to 2 tablespoons of water if necessary. Add broccoli and cauliflower to boiling water and cook for 1 minutes. Stir in zucchini and simmer for 1 minute. Drain vegetables and return to pot. Add chicken stock, coconut milk and 2 to 3 tablespoons curry paste. Bring to a simmer and serve with basmati rice.

COCONUT CURRY GREENS WITH LENTILS



Coconut Curry Greens with Lentils image

I love Thai-style curries. Here, I am using some traditional Thai ingredients, like red curry paste and coconut milk, as my inspiration for this spin on a red curry.

Provided by Geoffrey Zakarian

Categories     main-dish

Time 55m

Yield 8 servings

Number Of Ingredients 18

2 tablespoons unsalted butter or ghee
1/2 Spanish onion, peeled and diced 1/2-inch
1 carrot, diced 1/2-inch
Kosher salt and freshly ground black pepper
1 tablespoon minced ginger
4 cloves garlic, minced
2 tablespoons red Thai curry paste
One 13.5-ounce can coconut milk
3 cups chicken or vegetable stock
1 cup orange dal lentils (split red lentils)
3 cups roughly chopped Swiss chard
3 cups baby spinach
2 tablespoons fish sauce
Cooked long grain rice, such as basmati, for serving
1/4 cup almonds, toasted
1/4 cup fresh mint leaves
1/4 cup pomegranate seeds
Lime wedges, for serving

Steps:

  • In a large Dutch oven or pot, heat the butter or ghee over medium heat. Add the onion and carrot. Cook until slightly softened, about 5 minutes. Season with salt and pepper.
  • Add the ginger, garlic and red curry paste and cook until aromatic, about 2 minutes. Whisk in the coconut milk and stock. Add the lentils and simmer until the curry is thickened and the lentils are tender but not mushy, 12 to 15 minutes. Stir in the chard, spinach and fish sauce and cook until the greens are wilted, a few more minutes.
  • Serve over the rice and garnish with the almonds, mint, pomegranate and lime wedges.

CURRIED GREENS WITH GOLDEN ONIONS AND CASHEWS



Curried Greens with Golden Onions and Cashews image

This recipe is very adaptable. You can use whatever quantities of mustard and dandelion greens and spinach you happen to have on hand-just keep the total amount of greens the same. Active time: 50 min Start to finish: 50 min

Yield Makes 4 servings

Number Of Ingredients 13

1 large onion, cut lengthwise into 1/4-inch-thick wedges
6 tablespoons olive oil
2 teaspoons curry powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1 teaspoon mustard seeds
1/4 teaspoon cayenne
1/2 cup coarsely chopped salted roasted cashews (4 oz)
1 lb spinach, tough stems discarded (6 cups)
3/4 lb mustard greens, stems and center ribs discarded (5 cups)
3/4 lb dandelion greens, tough stems discarded (4 cups)
1/2 cup water

Steps:

  • Cook onion with salt to taste in 3 tablespoons oil in a 10-inch heavy skillet over moderate heat, stirring occasionally, until deep golden and some wedges are crisp, 15 to 20 minutes. Meanwhile, stir together spices.
  • Add cashews to onion and cook, stirring occasionally, until nuts are 1 shade darker, about 3 minutes. Stir in 1 1/2 teaspoons spice mix and cook, stirring, until fragrant, about 30 seconds. Remove skillet from heat.
  • Heat remaining 3 tablespoons oil in a 5-quart heavy pot over moderately high heat until hot but not smoking, then cook remaining spice mix, stirring, until fragrant, about 30 seconds. Immediately stir in the 3 greens and water and cook, stirring occasionally, until most of liquid is evaporated and greens are tender, 3 to 5 minutes. Season with salt.
  • Serve greens sprinkled with onion mixture.

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