Curried Mustard Greens & Garbanzo Beans with Sweet Potatoes



4 servings

2 medium sweet potatoes, peeled and sliced thin

1 medium onion, cut in half and sliced thin

2 garlic cloves, sliced

1/2 cup + 1 tablespoon chicken or vegetable broth, low-sodium

1/2 teaspoon curry powder

1/4 teaspoon turmeric

2 cups mustard greens, chopped and rinsed

1 can (15 ounces) tomatoes, diced, sodium-free

1 can (15 ounces) garbanzo beans (chickpeas), canned, sodium-free

2 tablespoons olive oil

Salt and pepper to taste


1. Steam peeled and sliced sweet potatoes for approximately 5-8 minutes in the microwave or a steamer.

2. While steaming potatoes, slice onion and garlic.

3. Heat 1 tablespoon broth on medium heat in 12-inch skillet. Add onions and sauté for about 5 minutes until translucent.

4. Add garlic, curry powder, turmeric and mustard greens. Cook, stirring occasionally until mustard greens are wilted (approximately 5 minutes).

5. Add garbanzo beans and diced tomatoes. Cook for another 5 minutes.

6. Mash sweet potatoes with olive oil, salt and pepper to taste.

7. Serve mustard greens with mashed sweet potatoes. 

Nutrition information:


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