Vadouvan Chickpea & Collard Green Stew with Purple Potatoes & Red Quinoa

Vadouvan Chickpea & Collard Green Stew

with Purple Potatoes & Red Quinoa

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  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 700 Cals/serving

In this recipe, we’re headed south—twice! First, to Southern India, where vadouvan hails from. It’s a spice mix similar to curry powder, but with a French-inspired dash of grated shallot. Next, we’re taking you to the American South. After sauteeing the vadouvan with aromatics, you’ll build a hearty stew with purple potatoes and collard greens. We think you’ll love this exciting blend of Southern cuisines.

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fresh
ingredients
Vadouvan Chickpea & Collard Green Stew with Purple Potatoes & Red Quinoa
Title
  • 1 15-Ounce Can Chickpeas
  • 6 oz Purple Potatoes
  • 2 cloves Garlic
  • 1 bunch Collard Greens
  • 1 bunch Mint
  • 1 Tomato
  • 1 Yellow Onion
  • 1 Lime
  • 2 Tbsps Vadouvan Curry
  • ¾ cup Red Quinoa
  • ¼ cup Plain Nonfat Greek Yogurt
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a small pot of salted water to boiling on high. Medium dice the potatoes. Drain and rinse the chickpeas. Peel and mince the garlic. Cut out and discard the stems of the collard greens; roughly chop the leaves. Medium dice the tomato. Peel and small dice the onion. Pick the mint leaves off the stems; discard the stems. Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of lime zest. Quarter the lime.

Cook the quinoa:
2 Cook the quinoa:

Once the water is boiling, add the quinoa. Cook 18 to 20 minutes, or until tender. Drain thoroughly and return to the pot. Add the lime zest and a drizzle of olive oil. Stir to combine and season with salt and pepper to taste. Set aside.

Cook the aromatics:
3 Cook the aromatics:

While the quinoa cooks, in a large pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the onion, garlic and vadouvan curry powder; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the vegetables have softened and the curry is toasted and fragrant.

Add the tomatoes:
4 Add the tomatoes:

Add the tomato to the pan of aromatics; season with salt and pepper. Cook, stirring frequently, 2 to 4 minutes, or until the tomato has softened.

Add the vegetables:
5 Add the vegetables:

Add the potatoes, chickpeas, collard greens and 2½ cups of water to the pot of aromatics and tomatoes; season with salt and pepper. Bring the mixture to a boil. Once boiling, reduce the heat to medium-low. Cook, stirring occasionally, 12 to 14 minutes, or until the potatoes are tender and the liquid is reduced in volume. Remove from heat and stir in the juice of all 4 lime wedges; season with salt and pepper to taste.

Finish & plate your dish:
6 Finish & plate your dish:

In a small bowl, combine the Greek yogurt with a drizzle of olive oil. Stir to combine and season with salt and pepper to taste. To plate your dish, divide the quinoa and stew between 2 bowls. Top with a dollop of the seasoned yogurt. Garnish with the mint (roughly chopping the leaves just before adding). Enjoy!

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Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a small pot of salted water to boiling on high. Medium dice the potatoes. Drain and rinse the chickpeas. Peel and mince the garlic. Cut out and discard the stems of the collard greens; roughly chop the leaves. Medium dice the tomato. Peel and small dice the onion. Pick the mint leaves off the stems; discard the stems. Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of lime zest. Quarter the lime.

2 Cook the quinoa:

Once the water is boiling, add the quinoa. Cook 18 to 20 minutes, or until tender. Drain thoroughly and return to the pot. Add the lime zest and a drizzle of olive oil. Stir to combine and season with salt and pepper to taste. Set aside.

Cook the quinoa:
Cook the aromatics:
3 Cook the aromatics:

While the quinoa cooks, in a large pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the onion, garlic and vadouvan curry powder; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the vegetables have softened and the curry is toasted and fragrant.

4 Add the tomatoes:

Add the tomato to the pan of aromatics; season with salt and pepper. Cook, stirring frequently, 2 to 4 minutes, or until the tomato has softened.

Add the tomatoes:
Add the vegetables:
5 Add the vegetables:

Add the potatoes, chickpeas, collard greens and 2½ cups of water to the pot of aromatics and tomatoes; season with salt and pepper. Bring the mixture to a boil. Once boiling, reduce the heat to medium-low. Cook, stirring occasionally, 12 to 14 minutes, or until the potatoes are tender and the liquid is reduced in volume. Remove from heat and stir in the juice of all 4 lime wedges; season with salt and pepper to taste.

6 Finish & plate your dish:

In a small bowl, combine the Greek yogurt with a drizzle of olive oil. Stir to combine and season with salt and pepper to taste. To plate your dish, divide the quinoa and stew between 2 bowls. Top with a dollop of the seasoned yogurt. Garnish with the mint (roughly chopping the leaves just before adding). Enjoy!

Finish & plate your dish: