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Curried Mustard Greens & Garbanzo Beans with Sweet Potatoes

From The Wednesday Market

<p>This is a complete vegetarian meal that is easy to prepare, colorful, and full of flavor. The pungent taste of mustard greens and the sweetness of the sweet potatoes is a wonderful combination giving you a great way to enjoy the many health benefits from the nutritious ingredients in this recipe. The sweet potatoes are creamy tasting without the use of milk or cream while the mustard greens are sauteed using healthy saute cooking method, requiring no additional oil.</p>
Source: (Entered by Brenda Fayard)
Serves: serves 4

2 medium sweet potatoes, peeled & sliced thin
1 medium onion, cut in half and sliced thin
3 medium cloves garlic, sliced
1 Tbs. + 1/4 cup vegetable broth
1/2 tsp. curry powder
1/4 tsp. turmeric
1 bunch mustard greens, stems removed, chopped
1 15 oz. can diced tomatoes
1 15 oz. garbanzo beans, drained
3 Tbs. extra virgin olive oil
salt & white pepper to taste

Step by Step Instructions
  1. Bring water to a boil in a steamer with a tight fitting lid. Peel and slice sweet potatoes in fairly thin slices so they will steam quickly (about 5-10 minutes).
  2. While steaming potatoes, slice onion and garlic. Heat 1 TBS broth in 12 inch skillet. healthy sauté onion in broth over medium heat for about 4-5 minutes stirring frequently, until translucent. Add 1/4 cup broth, garlic, curry powder, turmeric, and mustard greens. Stir occasionally until mustard greens are wilted, about 5 minutes. Add garbanzo beans, diced tomatoes, salt and pepper. Cook for another 5 minutes.
  3. Mash sweet potatoes with olive oil, salt and pepper. If you need to thin potatoes more you can add a little broth. Serve mustard greens with mashed sweet potatoes.
  4. Cooking Tip: When sweet potatoes are steamed, they pick up some moisture from the water. You should only need a little olive oil when mashing them. Mash well with the oil before adding any more liquid, otherwise they may be soggy.