Coconut Curry Chickpeas & Collard Greens Over Jasmine Rice

Like so many other people in the current climate, we’ve been trying to eat healthier. In our house, healthier for us has meant transitioning to a plant-based diet. We are defining this for us to mean, foregoing red meat all together, no pork as well, eating chicken and turkey but very sparingly, eating more greens (at least twice a day), getting more protein from nuts, beans and soy, and including more fruits (especially berries), eating more seafood and vegetables throughout the day.

Sounds great right? We have this plan and now we try to execute it. The issue is that neither of us like to prepare for the cooking process. We enjoy quickly prepared meals. Anything that takes over an hour to prepare isn’t an option for us. That is, unless of course it’s something so delicious that we just have to be patient enough to go through a long process.

We let the collard greens cook down until they were soft. Then, we added curry & cumin, a can of low sodium chickpeas & coconut milk. While that was on a low simmer, we prepared the jasmine rice in another pot. The result was quick, simple and so tasty!

Here’s to staying healthy, not just through this pandemic but through the rest of our lives.

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