Gingery Beans and Greens Red Curry

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Gingery Beans and Greens Red Curry

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  • Show Name

So Many Warming Foods

  • Show Name

So Many Warming Foods

  • Show Date
February 4, 2023
  • Show Date
February 4, 2023
  • Cook

Dilip Barman

  • Cook

Dilip Barman

Description

I am always inventing dishes. I’ve known my wife almost 19 years and have never repeated a dinner for her – it’s all been vegan and for the past 11 years or so, since I became a PCRM Food for Life instructor, almost all whole food plant-based with no added fat. I recently made this recipe with ginger, curry sauce, and greens (and vegetables).

Ginger is a nice warming ingredient. It has many great properties such as aiding with digestion, helping with nausea, being anti-inflammatory, and helping with pain (for me Dr. Neal Barnard’s book Foods that Fight Pain book put a special focus on this and the many ways ginger is an excellent health-promoting food). It warms the body by increasing blood circulation.

I also like curry sauces which bring heat to dishes. I sometimes make these sauces from scratch with mortar and pestle but I find it so easy to find vegan curry sauces in the market (I carefully read ingredients as some sauces have fish sauce which of course I don’t want) that that is what I usually use.

  • Ingredients

Ingredients – First Set

  • 3/4 cup yellow or sweet onion cut into 3/8” pieces (about a third or bit less of a medium sweet onion)

  • 8 ounces white or cremini mushrooms cut into halves, maybe ¾” thick

  • 1-2T red curry paste

  • (optional) 1 cup broccoli stalk cut into ¼” or smaller cubes

  • ½ cup water

Ingredients – Second Set

  • ✓ 3 cups cooked chickpeas
  • ✓ Approx. 2 cups cooked sweet potato cut into 1” pieces (approx.. 2-3 medium sweet potatoes)
  • ✓ (optional) 1 cup cooked Yukon Gold potato (app 1 medium)
  • ✓ 1-2T ginger cut into thin 3/4” long matchsticks
  • ✓ 1 cup frozen greens like chopped spinach, kale, or chard; you can use fresh if you prefer
  • ✓ 1 cup bell pepper cut into 3/8” cubes
  • ✓ (optional) 2 cups broccoli florets
  • ✓ ½ t salt
  • ✓ Juice of ½ lime
  • ✓ (optional) Jalapeno cut into ½” pieces to taste (try 1t)
  • Instructions
  1. Put the first set of ingredients into a large stock pan and cook for about 5 minutes on medium-high heat, lowering to medium as steam is generated, until mushrooms cook down a bit.
  2. Add the second set of ingredients and simmer on low-medium heat, covered, about 5-7 minutes until greens are hot and cooked down a bit (if using fresh greens you can cook for a few minutes less).

Serve, garnished with a slice of lime or Meyer lemon if you wish, along with a favorite grain or by itself in a bowl perhaps accompanied with a salad. Serves about 4.

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