Parsnip Collard Green & Chickpea Curry
Our collard greens are getting much sweeter as the temperature drops here at the farm. I’m loving quickly sautéing them with scallions, turnips, and sesame oil for a simple side salad. However, this hearty curry really hits the spot on a chilly night. I don’t know about you all but collard greens get a lot of love in our household this time of year. We can’t get enough of this super green!
This curry is farm fresh at its best. We dug up our parsnips a few weeks ago and they are absolutely divine. We didn’t end up with the yield we had planned on due to poor germination and unfortunately, we didn’t have enough for our CSA members (we made it up to them with LOTS of potatoes!) However, we harvested enough parsnips to enjoy as a family and get us through our fall cravings. Next season we will hopefully have a better crop. Fingers crossed!
This stew is full of nourishing ingredients and is relatively quick to prepare. It’s definitely not a fancy meal but it sure hits the spot on a brisk fall evening. If you are in need of a comforting meal this is just what the doctor (or farmer!) ordered. Grab a spoon and dig in!
Parsnip, Collard Green & Chickpea Curry Bowls
Prep Time: 15 minutes Cook Time: 30 minutes Serves: 4-6
- 2 Tablespoons coconut oil
- 1 yellow onion, diced
- 1 1/2 -2 1/2 Tablespoons of good quality curry powder (more or less depending on spice preference)
- 3 cloves of garlic, minced
- 1 Tablespoon fresh ginger, peeled and minced
- 1 small jalapeño, diced (remove seeds for less heat)
- 4 cups diced parsnips
- 1 (28 oz) can diced tomatoes, with their juices
- 2-3 cups vegetable stock
- 1 bunch collard greens, tough stems removed and finely chopped
- 1 cup cooked chickpeas (if from the can rinsed and drained)
- Salt and pepper to taste
- Fresh lime juice for serving
- Minced parsley for serving
- Heat the coconut oil in a large dutch oven over medium-high heat. Add the onion and sauté until tender and fragrant. About 5-8 minutes, stirring often. Add the curry powder, garlic ginger, jalapeño and parsnips. Cook, stirring often, until the vegetables soften up a bit. About 5 minutes.
- Stir in the tomatoes and 2 cups of vegetable stock. Season with plenty of salt and pepper. Bring to a boil. Reduce the heat and simmer until the parsnips are fork tender. About 20 minutes. Add the collard greens and chickpeas and cook for about 5 more minutes or just until the greens have wilted. Add more vegetable stock if need be.
- Taste test and adjust seasonings if necessary. Serve with minced parsley, fresh lime juice and crusty bread.
Notes*Use this recipe as a guide. *Adjust measurements and ingredients as necessary. *Always taste test as you go. *Have fun in the kitchen!