Provider Farm

From our fields, for your family

Curried beans and Kale

This is my go to dish for a delicious, healthy and fast dinner. Seriously, it is so quick and really delicious! I think it is the whole cumin seeds. The recipe calls for chick peas but it really is the most delicious with black eyed peas. Any mix of greens works great in it. Serve it up with rice.
  • 2 tbs. oil, butter or ghee
  • 1 1/2 c. chopped onions
  • 4 garlic cloves, minced
  • 1/2 tsp. cumin seeds
  • 1 1/2 tbs. curry powder
  • 1 tsp. ground ginger
  • 1 tsp. ground coriander
  • 1 1/2 c. broth
  • 3 cups cooked chick peas or black eyed peas
  • 1 chopped tomatoes
  • 1/2 tsp. salt
  • 3 c. chopped greens (any combination of kale, collards, mustard, swiss chard)

Heat oil in pan and add onions, garlic and cumin. Cook until softened. Add the greens and cook stirring until softened.
Stir in curry, ginger, and coriander until absorbed. Stir in the broth and bring to a boil. Add the chickpeas and tomatoes and salt. Simmer uncovered for 25 minutes.

1,000 Vegetarian Recipes by Carol Gelles