CURRIED MUSTARD GREENS & GARBANZO BEANS WITH SWEET POTATOES

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CURRIED MUSTARD GREENS & GARBANZO BEANS WITH SWEET

POTATOES

Makes 4 servings

 

2 medium sweet potatoes peeled and sliced thin

1 medium onion cut in half and sliced thin

2 medium cloves garlic, sliced

½ cup + 1 Tbsp vegetable broth

½ tsp curry powder

¼ tsp turmeric

2 cups chopped and rinsed mustard greens

1 15 oz can sodium free diced tomatoes

1 15 oz can garbanzo beans, drained

2 Tbsp extra virgin olive oil

salt and white pepper to taste

 

 

Steam peeled and sliced sweet potatoes for

approximately 5–8 minutes.

 

While steaming potatoes, slice onion and garlic.

 

Heat 1 Tbsp broth in 12 inch skillet. Sauté onion in

broth over medium heat for about 4–5 minutes stirring

frequently, until translucent.

 

Add garlic, curry powder, turmeric, and mustard

greens.

 

Cook, stirring occasionally until mustard greens are

wilted, about 5 minutes.

 

Add garbanzo beans, diced tomatoes, salt and pepper.

Cook for another 5 minutes.

 

Mash sweet potatoes with olive oil, salt and pepper.

 

If you need to thin potatoes, add a little more broth.

 

 

Serve mustard greens with mashed sweet potatoes.

 

 

 

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