Beans and Greens Curry
Ingredients
- 1 Onion diced
- 1 stalk Celery thinly sliced
- 2 Carrots thinly sliced
- 2 tbsp Plant-Based Butter
- 4 cloves Garlic minced
- 1 tbsp Ginger grated
- 1 bunch Collard Greens stems removed, chopped
- 2 cups Black-Eyed Peas cooked
- 2 tbsp Tomato Paste
- 3 tsp Curry Powder
- 1 tsp Turmeric Powder
- 2 tsp Mustard Seed ground
- 2 cubes Edward and Sons Garden Veggie Bouillon
- 4 cups Water
- Salt and Pepper to taste
- 1 Lime
Cilantro Lime Yogurt
- ½ cup Plant-Based Yogurt
- 2 tbsp Cilantro chopped
- 2 tsp Lime Juice
Instructions
- Heat plant-based butter over medium heat in a large soup pot. Add onion, celery, and carrot. Cook for about 5 minutes or until onion is translucent.
- Add garlic and ginger and cook for another minute. Add collard greens, black-eyed peas, tomato paste, curry powder, turmeric, mustard, veggie bouillon, and water and bring to a boil.
- Turn heat down and simmer for 15 minutes. Meanwhile, juice the lime and mix together 2 tsp lime juice, yogurt, and cilantro, reserving the rest of the lime juice.
- Turn off heat and add reserved lime juice. Season with salt and pepper. Serve topped with cilantro lime yogurt.