coconut curry with potatoes, carrots, and crispy collards

This meal started the weekend off right.

Tons of carbs, spiced curry, and creamy coconut flavor infused into every bite.

And let's not forget the crispy collard greens piled high on top of everything.

Kale is not the only green that can be turned into a "chip!"

Roasted potatoes are one of my major comfort food loves.  Especially when I have the patience to let them puff up and turn golden brown on each side. 

Intimidated by the thought of making curry at home?  I promise it's not as hard as you think!  No crazy techniques, just a little onion slicing, ginger grating, and sauce stirring.  Don't forget the lemon at the end.  It's key!

You've totally got this.

When you place those creamy, puffed gems in a bath of fragrant curry sauce and top it all off with a pile of crispy collard greens, it's all over.

You win. 

Print this!

Recipe adapted from my Veggie Coconut Curry

Coconut Curry with Potatoes, Carrots, and Crispy Collards

gluten-free, vegan // yields 3-4 servings

coconut brown rice:

• 1 tablespoon unrefined coconut oil
• 1 cup short brown rice
• 1/2 cup full-fat coconut milk*, or 1 cup light coconut milk
• 1 1/2 cups water, or 1 cup water [if using light coconut milk]
• pinch of salt

*Be sure coconut milk is well combined by either whisking all contents in a bowl or vigorously shaking the can.

roasted veggies:

• 1 - 1 1/4 pounds baby potatoes, sliced about 1/4-inch thick
• 1 1/2 cups sliced carrots
• 1 bunch collard greens, de-stemmed
• ~2 tablespoons melted unrefined coconut oil
• salt, pepper

coconut curry sauce:

• 1 tablespoon unrefined coconut oil
• 3/4 cup thinly sliced yellow onion
• 1 1/2 teaspoons minced garlic
• 1 1/2 teaspoons finely grated ginger, small side of your grater or a zester/microplane
• 2 teaspoons curry powder
• 1/2 teaspoon turmeric
• pinch of cayenne pepper, optional
• 1, 13.5oz can full-fat coconut milk
• 2-3 teaspoons coconut sugar, or sucanat/honey/maple syrup
• salt + pepper
• 1/4-1/2 teaspoon lemon zest
• 1/2 lemon

1. For the brown rice: Heat oil in a pot over medium and place rice in the pot once hot. Stir frequently for 3-5 minutes until toasted [optional].
2. Place coconut milk, water, and a pinch of salt in the pot and bring to a boil.
3. Stir once, cover, and reduce heat to simmer for 50min.  Do not stir or uncover while cooking.
4. Remove from heat and let sit for 10 minutes, then uncover and fluff with a fork. 
5. For the roasted veggies: Preheat your oven to 400* F.
6. Place potatoes in a single layer on a baking sheet and toss with melted coconut oil [or other oil], season with salt + pepper, and place in the oven for about 30-40 minutes, tossing 1-2 times while cooking.  Toss carrots with melted coconut oil, salt, and pepper and place on the the potato baking sheet during the last 15 minutes of cook time for the potatoes. Remove once potatoes are golden brown on both sides and carrots are slightly tender.
7. Stack de-stemmed collard leaves and slice into thin ribbons. 
8. Place collards on a baking sheet, toss with melted coconut oil, season with salt + pepper, and place in the oven for about 20-25 minutes, tossing 1-2 time while cooking.  Remove once crisped.  
9. For the coconut curry sauce: Heat a pot over medium and add the coconut oil.
10. Once hot place the onion in the pan and cook for about 6-8 minutes until softened and translucent.
11. Add in the garlic, ginger, curry, turmeric, and cayenne [if using] and stir for about 30 seconds until fragrant.
12. Carefully pour in all contents from the coconut milk can and stir until combined.
13. Stir in 2 teaspoons coconut sugar and a scant 1/2 teaspoon salt + pepper and bring to a boil.
14. Reduce heat to simmer for 10-12 minutes until sauce starts to thicken.  Sauce will thicken more when removed from the heat.  
15. Stir in lemon zest and a big squeeze of lemon juice.
16. Taste and add more sugar, salt/pepper, or lemon zest if desired.  
17. Pour sauce onto a large platter, place potatoes + carrots over the sauce, and then top with the crispy collards.  Serve hot with coconut rice. 

notes/substitutions: This recipe has numerous components but they are all fairly simple to make.  The most difficult part is the timing aspect, so read through the instructions and make sure ingredients are prepped and ready when you start.  You could also add roasted chickpeas to this meal.  Toss with oil, s + p, and roast for about 30 minutes with the other veggies.

I'm thinking this will be an excellent start to your week.  Enjoy!

Ashley

collard greens + butter beans {2 ways}

You can currently find me running around our house like a fool preparing for house guests arriving tomorrow.

Well, I suppose I’m currently writing this post, but as soon as I’m done it’s back to the to-do list for this girl.

Two very important people are headed this way.  Our good friends, Joe + Michelle.

Chris and I have known these two for over 10 years.  They were actually Chris’s roommates [along with 3 other guys] while at Ohio State.  I met Joe my freshman year, nearly a year before meeting Chris.  We had the first of many pain-inducing, sleep depriving architecture studio classes together and quickly became friends.  After some convincing from Joe, I finally decided to attend one of their massive keggers my sophomore year.  Enter Chris.

There were actually two roommates named Chris.  Both the same height.  Both with dark features.  Both dressed about the same.  And both with similar personalities.  I didn’t know there were TWO and met them both—briefly—on separate occasions.  I thought they were the same person.  Wait.  You’re not the Chris I met last time? 

Chris still doesn’t let me live that down.  Oops.

Anyway.  I met Chris at that party, but I think I was still confused on who was who.  Ha!  It wasn’t until a few weeks later when Joe was bugging me to go snowboarding.  He actually left a sticky note on my studio desk.  It read something like, “Hey. Let’s go snowboarding this weekend. Talk to dude about it.  Here’s his AIM screen name: -----“  Uhh, yeah.  Remember, AIM?  And “dude” refers to Chris, which led to further confusion because all of the roommates called one another “dude.”

So, I hit up Chris on good ol’ AIM and we started talking.  A lot.  We all went snowboarding that weekend, and I brought along cinnamon rolls for the ride.  We snowboarded all day long on a miniscule, snow-covered hill in Ohio.  After that day I had an inkling that Chris liked me, but I had just gotten out of a long-term relationship and wanted to keep things casual.  And again I say, HA!

Pretty much from then on we were inseparable.  Our first solo hangout consisted of meeting up to study at the library.  You know, real casual.  After about 30 of the longest minutes of my life trying to study and not think about this boy I liked, we both gave up.  From there, I took Chris for his very first Chipotle experience.

Our first official date was on Valentine’s Day.  What will be TEN years ago next week.  TEN years!!!

With the arrival of our friends tomorrow and this big TEN year date-day coming up next week, I just had to share this little story of how it all began.

Now to the collard greens.  I’m fairly new to this vegetable and wasn’t really sold on it until a few weeks ago.  These two recipes have been on repeat week after week, sometimes more than once a week.  Sometimes with the beans, sometimes without.  I figured it was finally time to share.

I love the sturdiness of collards and it’s been a nice change of pace from kale + spinach.

There is a stovetop version, full of garlic + lemon.

And an oven-baked method, full of crisp-garlicky greens.

Beans with both!

Print this!

Garlic Lemon Collard Greens + Butter Beans

gluten-free + vegan // serves 2-3

• 1 1/4 cup butter beans, rinsed + drained
• 1 large head collard greens
• 2 teaspoons olive oil
• 2 teaspoons minced garlic
• 1 1/2 – 2 tablespoons lemon juice
• salt + pepper

1. Thoroughly wash the collards and shake dry.
2. Slice lengthwise on both sides of the stem.  Discard the stems.
3. Stack the collards and slice widthwise into 3/4-inch strips.
4. Heat a pot over medium with the olive oil.
5. Once hot, add the garlic and stir for about 30 seconds until fragrant and light brown.
6. Stir in the collards, cover, and reduce heat to med-low/low for 5 minutes.
7. Uncover, gently stir in the beans, lemon juice, and salt + pepper and let cook another 4-5 minutes.  Stir occasionally.  Add a drizzle of oil/butter if the beans start to dry out.
8. Taste and add more lemon juice, salt, and/or pepper if desired.  Serve hot.

Crispy Collards + Butter Beans

gluten-free + vegan // serves 2-3

• 1 1/4 cup butter beans, rinsed + drained
• 1 large head collard greens
• 4 teaspoons olive oil, divided
• 1/4 teaspoon garlic granules, divided
• salt + pepper
• lemon juice, optional

1. Preheat oven to 350* and line 2 pans with parchment paper.
2. Place the drained beans on the pan and toss with 2 teaspoons oil, 1/8 teaspoon garlic, and a generous sprinkle of salt + pepper.
3. Bake for 25-30 minutes, or until crispy.  Stir once or twice while baking.
4. Thoroughly wash the collards and pat dry.
5. Slice lengthwise on both sides of the stem. Discard the stems.
6. Stack the collards and slice widthwise into 3/4-inch strips.
7. Place the collards on the other pan and stir together with 2 teaspoons of oil, 1/8 teaspoon garlic, and a generous sprinkle of salt + pepper.  Spread evenly around the pan.
8. Bake for about 20 minutes, or until crispy.  Stir once or twice while baking.
9. Serve hot with a spritz of lemon juice if desired.

I can’t make up my mind on a favorite.

The stovetop version takes less time to make and I love the lemon-garlic flavors, but the oven-baked version is so crispy and addicting!  Try them both and let me know what you think.

Time to go clean the shower.

Ashley