Curried Collard Greens, Kale, Lentils, and Sweet Potatoes

From all-creatures.org
Vegan - Vegetarian Recipe Book

How Mary and Frank and Friends Eat

Curried Collard Greens, Kale, Lentils, and Sweet Potatoes - "We are dedicated to cruelty free living through a vegetarian - vegan lifestyle."   "Let no animal die that we may live!"

Curried Collard Greens, Kale, Lentils, and Sweet Potatoes

Ingredients

1-1/2 lbs. Collard Greens
1-1/2 lbs. Kale
1 lb. Carrots
2 lbs. Onions
3 lbs. Sweet Potatoes
1 lb. Lentils cooked in 5 cups Water
2 - 28-oz. cans Crushed Tomatoes
1 to 1-1/2 cups Raisins
1 tbsp. Cumin, ground
1 tbsp. Paprika
1 tbsp. Turmeric, ground
1-1/2 tsp. Cinnamon, ground
Cayenne Pepper or Hot Sauce, to taste
3 cups Brown Basmati Rice cooked in 6 cups Water
(To enlarge the photo of the curried collard greens, kale, lentils and sweet potatoes, click on the photo or link)

Preparation

This recipe will make 8 to 10 servings, and is great for leftovers.  It can be prepared in a large pot on the stovetop or in a wok.  This is also a good recipe for working people to cook on a day off, and store the leftovers in the refrigerator for already prepared meals on working days.

We begin by placing the lentil and rice pots on the stove top with water and turning the heat to high.

Clean and wash the lentils and add to the pot, even before the water boils.  When the water boils, lower the heat to simmer, cover the pot, and cook until all the water is absorbed.

When the water in the rice pot begins to boil, add the rice, lower the heat to simmer, cover the pot, and cook until all the water is absorbed.

While the lentils and rice are cooking, wash and clean the veggies, and peel the carrots and onions.  The skin may be left on the sweet potatoes once the roots and bad spots have been removed.

Shred or chop the collards, kale, and onions, and slice the carrots.  A food processor is wonderful for this task.  Cut the sweet potatoes into small cubes.  Place all the veggies in the large pot or wok with the seasonings.

If cooking in a pot, add a cup of water and cook on medium heat until (mixing occasionally) all the veggies are tender (lower the heat to simmer if you get any sticking on the bottom of the pot).

If cooking in a wok, stir-fry in a little water until the veggies are tender.

When the veggies are cooked, add the crushed tomatoes and lentils, mix well and cook for another few minutes to blend the flavors.

Serve over a bed of rice, and enjoy!

Leftovers can be served on a plate and warmed in the microwave oven.

Ingredients Information


Carrots

Cinnamon, ground

Collard Greens

Cumin, ground

Kale

Lentils

Onions, Yellow

Paprika

Pepper - Hot Red, ground (Cayenne)

Pepper Sauce - Hot Red

Potatoes, Sweet

Raisins, Thompson Seedless

Rice, Brown Basmati

Tomatoes, Crushed

Turmeric, ground

Utensils and Equipment Information


Food Processor

Knives

Measuring Cups, Dry

Measuring Cup, Liquid

Measuring Spoons

Peeler, Vegetable

Pot, Glass

Pot, Large Stainless Steel

Spoon, Large Mixing

Wok, Stainless Steel