Mustard greens are known for being peppery and pungent. But here that vegetal flavor doesn’t steal the limelight because the leaves are cooked down with lots of other ingredients like fresh ginger, garlic, coriander, coconut milk, and garam masala. The spicy results are served with plain white rice and lemon wedges. The recipe is vegetarian but hearty and satisfying. You might just want to make a double batch, because the whole family will be asking for seconds. To mix up the dish, you can sub in any type of grain for the rice and any type of canned bean for the chickpeas.
1 onion, chopped
2 tablespoons fresh ginger, chopped
2 cloves garlic, chopped
1 teaspoon mustard seeds
1 teaspoon ground coriander
1 teaspoon kosher salt
1 teaspoon black pepper
1 tablespoon olive oil
2 bunches mustard greens, stemmed and sliced
2 15-oz. cans chickpeas, drained
1 cup coconut milk
2 teaspoons garam masala
Rice and lemon, for serving
Sat fat 11.64g
How to Make It
Cook onion, ginger, garlic, mustard seeds, coriander, salt, and pepper in oil in a large pot over medium; cook until tender, about 5 minutes.
Add mustard greens; cook until wilted, about 3 minutes. Add chickpeas, coconut milk, ½ cup water, and garam masala. Simmer 30 min. Serve over rice with lemon.
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