Curried Greens on Turmeric Rice

We have an abundance of green leafys in the veggie patch at the moment; they look so luscious I almost don’t want to harvest them! But I do, the taste of homegrown veg really is better than anything you’ll find in the supermarket, plus I only have to walk outside to get it – a bonus when your baby hates the car…

This dish is so simple and can be whipped up in minutes using whatever greens you have and a few pantry staples. I like to serve it with Turmeric Rice and a spoon of sheep’s milk or coconut yogurt.

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Curried Greens:
1 bunch greens, shredded (silverbeet, chard, kale, even frozen spinach!)
1 onion, finely sliced
1 teaspoon garam masala
1 tin tomatoes
Salt, pepper, chilli to taste

In a large pan with a lid, fry off the onions in a little coconut oil over a medium heat. Add the garam masala and cook off until fragrant – only a few seconds or so. Next add your chopped greens, a tin of tomatoes and seasoning. Add a splash of water or stock, stir to combine and pop the lid on to steam the greens. Once they’re cooked through, you’re done! So easy…

Turmeric Rice:
2 cups jasmine rice
3 cups veggie stock – or 1 organic stock cube dissolved in 3 cups water
1 bay leaf
1/2 teaspoon turmeric
1 tablespoon ghee or butter

Heat the ghee/butter in a medium sized pot. Add in the turmeric, bay leaf and rice and cook stirring until each grain of rice is coated in turmericy buttery goodness. Add in the stock, pop the lid on, and bring rice to the boil. Once boiling, reduce the heat to a simmer and open the lid just slightly so some steam can escape while cooking. Once all the stock has been absorbed, turn the heat off and put the lid back on to allow the rice to finish steaming.