North Indian chickpea curry with collard greens and black rice
Gluten Free, Vegetarian, Dairy Free, Soy Free
30 – 40 Minutes
Our staff nutritionist, Kaley Todd, is a serious collard greens devotee. She loves how they not only promote heart and bone health, but they also have high levels of both antioxidants and anti-inflammatory nutrients. Above all, she finds them incredibly delicious. Here, they add oomph to this simple coconut-milk curry, spiced with garam masala. A mix of cloves, cinnamon, and cumin, the blend is beloved throughout Asia, but it’s a signature flavor of Northern Indian cooking.
- ¾ cup Lotus Foods forbidden black rice
- 1 yellow onion
- 1 bunch collard greens
- 1 cup chickpeas
- ¼ cup shredded coconut
- Peeled fresh garlic
- Fresh ginger
- 1 teaspoon garam masala
- 1 cup coconut milk
- ¼ cup cashews
- 1 lime
Cook the rice
- Rinse the black rice.
While the water comes to a boil and the rice cooks, prepare the curry.
Prep the curry ingredients; toast the coconut
- Peel and finely chop the onion.
- Strip the collard greens leaves from their stems; finely chop the leaves.
- Rinse the chickpeas.
Cook the onion
While the onion cooks, prep the garlic and ginger.
Prep the garlic and ginger; finish the curry
- Finely chop, press, or grate enough garlic to measure 1 teaspoon.
- Grate or peel and finely chop the ginger.
While the greens cook, make the garnishes.
Prep the garnishes
- Coarsely chop the cashews.
- Cut the lime into wedges.
Nutrition per serving: Calories: 740, Protein: 24 g, Total Fat: 27 g, Monounsaturated Fat: 8 g, Polyunsaturated Fat: 3 g, Saturated Fat: 13 g, Cholesterol: 0 mg, Carbohydrates: 111 g, Fiber: 22 g, Added Sugar: 0 g, Sodium: 590 mg
Contains: tree nuts