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Beans and Greens Curry

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Prep Time 15 minutes
Cook Time 20 minutes
Servings 6

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.