Parsnip, Collard Green & Chickpea Curry
By Dishing Up the Dirt
A nourishing, farm-fresh meal at it’s very best.
Ingredients
- 2 Tablespoons coconut oil
- 1 yellow onion, diced
- 1 1/2 -2 1/2 Tablespoons of good quality curry powder (more or less depending on spice preference)
- 3 cloves of garlic, minced
- 1 Tablespoon fresh ginger, peeled and minced
- 1 small jalapeño, diced (remove seeds for less heat)
- 4 cups diced parsnips
- 1 (28 oz) can diced tomatoes, with their juices
- 2-3 cups vegetable stock
- 1 bunch collard greens, tough stems removed and finely chopped
- 1 cup cooked chickpeas (if from the can rinsed and drained)
- Salt and pepper to taste
- Fresh lime juice for serving
- Minced parsley for serving
Overview
Prep Time
15 minutes
Cook Time
30 minutes
Serves
4-6
Instructions
Step 1
Heat the coconut oil in a large dutch oven over medium-high heat. Add the onion and sauté until tender and fragrant. About 5-8 minutes, stirring often. Add the curry powder, garlic ginger, jalapeño and parsnips. Cook, stirring often, until the vegetables soften up a bit. About 5 minutes.
Step 2
Stir in the tomatoes and 2 cups of vegetable stock. Season with plenty of salt and pepper. Bring to a boil. Reduce the heat and simmer until the parsnips are fork tender. About 20 minutes. Add the collard greens and chickpeas and cook for about 5 more minutes or just until the greens have wilted. Add more vegetable stock if need be.
Step 3
Taste test and adjust seasonings if necessary. Serve with minced parsley, fresh lime juice and crusty bread.
Notes
- Use this recipe as a guide.
- Adjust measurements and ingredients as necessary.
- Always taste test as you go.
Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram.
Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.
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