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.

Anna Painter

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Levi Brown

Recipe Summary

hands-on:
10 mins
total:
40 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook onion, ginger, garlic, mustard seeds, coriander, salt, and pepper in oil in a large pot over medium; cook until tender, about 5 minutes.

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  • 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.

Nutrition Facts

407 calories; fat 20.8g; saturated fat 11.6g; protein 18.3g; carbohydrates 44.4g; fiber 17.1g; sugars 4g; cholesterolmg; iron 8.2mg; sodium 1122.7mg; calcium 342.6mg.