White Bean Curry with Collards and Sweet Potatoes

This is dish warming, hearty, easy to throw together and delicious. It has the perfect combination of protein, greens, starch, and is topped with a fresh avocado mango salsa. I packed away this little container for my friend, Erica, who gobbled it up and then harassed me via text message for more. By her reaction it's safe to say this dish was a hit.

 

1 tablespoon coconut oil

1 red onion, thinly sliced
2 jalapenos, seeded and thinly sliced
1 tablespoon fresh minced ginger
2 cloves garlic, minced
1 1/2 to 2 tablespoons mild curry powder
1/2 teaspoon garam masala
3/4 teaspoon salt
1 tablespoon agave
3 cups vegetable broth
2 tablespoons tomato paste
1 1/2 pounds sweet potatoes, peeled and cut into 1/2 inch chunks
1 pound collard greens, deribbed, leaves chopped into bite sized pieces
1 cup coconut milk
1 15 oz BPA free can of white beans (I used northern beans, but whatever you prefer will work)

For the Mango Avocado Salsa:
1 ripe avocado, diced
1 ripe mango, diced
1 tablespoon fresh lime juice

Optional:
Basmati rice, to serve curry over  

In a large stock pot over medium heat saute the onion and jalapeno in coconut oil for 5 minutes, until the onion is slightly browned. Add in the garlic and ginger and saute another 30 seconds. Add in the curry, garam masala, salt, vegetable broth, agave, tomato paste, and stir to combine. Add in the potatoes, cover pot and bring to a boil, lower to a simmer and leave the lid ajar. Simmer until the potatoes are fork tender, about 4-5 minutes.

In the meantime, toss the avocado, mango, and lime juice in a small bowl, set aside.

Once potatoes are fork tender add the collards, beans, and coconut milk. Stir to incorporate, the greens will shrink down quite a bit so don't worry if they don't all fit at once. Leave lid ajar again and bring back to a simmer. Let simmer just until collards are tender, it should only take a few minutes.

You can serve it over rice or just eat this in a bowl with a spoon. Before serving top with some mango avocado salsa.

Recipe adapted from The Post Punk Kitchen

Roasted Sweet Potato Mash

There is such a difference in flavor when you roast a sweet potato whole vs. cutting it up and roasting it. I can't explain it, both are great, but they're so different. For this mash I roasted the sweet potato in cubes, which both lends to a different flavor and saves cooking time. It's a simple mash that isn't very sweet, like most other sweet potato mashes. Give it a go, I served this with some maple roasted Brussels sprouts, what a good combo!

2 medium sweet potatoes
1/8 teaspoon red pepper flakes
Salt to taste
1 1/2 tablespoons maple syrup
1/4+ cup coconut milk from carton, not can (found in the aisle with the almond milks)
1 tablespoon plant-based butter
2 sprigs of thyme, leaves only

Preheat the oven to 375°.

Peel your sweet potatoes, then cut them into 1 inch by 1/2 inch cubes. Spray a cookie sheet with some non-stick spray (I use a coconut oil non stick). Place your sweet potatoes cubes on the cookie sheet, sprinkle with the red pepper flakes and salt and then lightly mist with more non-stick spray. Bake in the oven until they are soft enough to be flattened by a fork, about 20-30 minutes.

Transfer sweet potatoes to a food processor along with the rest of the ingredients. Process until completely smooth. You may need a little more coconut milk to get your desired consistency. Serve warm. You can even add a pinch of cinnamon over top before serving if you're feeling really festive!