One way to make a curry healthier is to add more vegetables to it. Today I wanted to show you a great way to make a curry using a vegetable that doesn’t get enough love for all the nutrients it provides.
If you’re like me you might have passed by collard greens hundreds of times in the grocery store and not bought them. It took me awhile to try them but after reading about how good they are for you I just had to give them a go, and the rest as they say is history. Now they’ve become a standard on my shopping list, and hopefully yours too once you try out this curry.
Collard greens are a cruciferous vegetable, in the same family as broccoli, spinach, cauliflower, and cabbage. They have Vitamin K in them, which is sometimes hard to find, and have antioxidants in them that have promising signs at fighting cancer.
The rest of this curry is pretty standard, with lemongrass and coconut milk coming together for authentic flavor. the only real oddball in this curry is the collard greens, but trust me, they totally work with the other flavors. They’ll form the base of the soup, with cauliflower chipping in to make it even more substantial.
And one of my favorite parts of this curry is the cauliflower florets, which do a great job of soaking up the broth and give a burst of flavor when you bite into them. Cauliflower is also a cruciferous vegetable, which means you’re doubling down on the nutrients you’re getting and coming out a winner. From my experience, cruciferous vegetables are not the easiest thing to get more of each day, but when you make them this tasty it’s a lot easier.
Turmeric is a spice worth mentioning here. You don’t find it too much in some cuisines, but in others it’s used all the time. It’s one of those healing spices that keeps showing off what it can do for the body. Find it fresh and it will look like a fresh knob of ginger, or find it in powdered form in the spice aisle. Speaking of ginger, there’s fresh grated ginger in this curry that really makes it pop.
It’s easy enough to get everything prepped for this dish and get some other things done in the kitchen while it sits and simmers until it’s ready. That makes it a great go-to whenever you’re short on a meal idea and need something quick but delicious.
- 2 lb. collard greens, chopped
- 2 cups cauliflower florets
- 1 can (14 oz) coconut milk
- 1 small chili, finely chopped
- 1 small onion, finely chopped
- 1 tsp turmeric
- 1 tsp dried lemon grass
- 2 garlic cloves, minced
- 1 2'' ginger piece, peeled and grated
- 2 tbsp olive oil
- In a large pot heat the olive oil over medium heat.
- Add the onions and cook for 5 minutes. Add the chili, garlic, turmeric, lemongrass and ginger and cook for 1 minutes. Add the collards and cauliflower and mix well to coat. Add the coconut milk and 2 cups of water and cook for 30 minutes.
- Season to taste with salt and pepper and serve.
What can you substitute for the collard greens, cannot get it where I am.
Kale. It cooks easier also!!
I thought curry dishes always had curry in them.
My friend from India always uses turmeric for curry dishes … just plain, fresh, ground turmeric – not curry powder. I’m making this dish tonight with Asian mustard greens instead of collard and will comment on how it goes!