Curried Mustard Greens and Garbanzo Beans with Sweet Potatoes

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Curried Mustard Greens and Garbanzo Beans with Sweet Potatoes

 

2 medium sweet potatoes peeled and sliced thin

1 medium onion cut in half and sliced thin

2 medium cloves garlic, sliced

1/2 cup + 1 tbsp. vegetable broth

1/2 tsp. curry powder

1/4 tsp. turmeric

2 cups chopped and rinsed mustard greens

1 15 oz. can sodium free or regular diced tomatoes

1 15 oz. can garbanzo beans, drained

2 tbsps. extra virgin olive oil

salt and white pepper to taste

 

Steam peeled and sliced sweet potatoes for approximately 5 to 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 to 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 broth 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. Serves 4.