Indonesian Spiced Collard Greens Curry
Indulge in the vibrant flavors of Indonesian cuisine with this delectable Indonesian Spiced Collard Greens Curry. Rich in aromatic spices, creamy coconut milk, and fresh greens, this dish brings together the perfect balance of heat and fragrance. The highlights are the sweet shallots, fragrant garlic, and zesty lemongrass that create a beautifully layered curry. Perfect as a side dish or a vegetarian main course, this curry is not only delicious but also packed with nutrients. Serve it with steamed rice or flatbread for a wholesome meal that showcases the essence of Southeast Asian cooking.
6
Servings
92
Calories
12
Ingredients
Ingredients
Ground turmeric
1 1/2 teaspoons (none)
Shallots
7 (roughly chopped)
Garlic cloves
4 (roughly chopped)
Thai chiles
2 (minced)
Ginger
1 piece (3 inches) (peeled and thinly sliced)
Fresh lemongrass
2 stalks (trim tips and roots; remove tough outer layer)
Peanut oil
3 tablespoons (none)
Sugar
2 teaspoons (none)
Salt
1 teaspoon, plus more to taste (none)
Unsweetened coconut milk
1 (14-ounce) can (none)
Collard greens
2 lbs (stemmed and cut crosswise into 1/2 inch wide strips)
Fresh ground black pepper
to taste (none)
Instructions
1
In a small food processor, combine the ground turmeric, shallots, garlic cloves, minced Thai chiles, and sliced ginger. Add up to 4 tablespoons of water and blend until smooth. Set the spice paste aside.
2
Prepare the lemongrass by trimming the tips and root ends. Remove the tough, outer layers and gently smash the stalks with a meat mallet to flatten them. Knot the stalks to infuse more flavor during cooking.
3
In a large 6-quart pot, heat the peanut oil over medium-low heat. Add the prepared spice paste and the tied lemongrass. Sauté the mixture, stirring frequently, until it becomes very fragrant, about 10 to 12 minutes.
4
Stir in the sugar, salt, and coconut milk. Increase the heat to medium and bring the mixture to a gentle simmer.
5
Once simmering, add the collard greens to the pot. Stir well to ensure the greens are coated with the sauce. Cook for about 40 minutes, or until the collard greens are just tender, stirring occasionally to prevent sticking.
6
Remove the lemongrass from the pot and taste the curry. Adjust salt and add fresh ground black pepper to taste. Serve the curry warm, paired with steamed rice or flatbread.
Nutrition Information
7.5g
Fat
5g
Carbs
1.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Indonesian Spiced Collard Greens Curry?
This dish is a vibrant and aromatic curry inspired by Indonesian cuisine, featuring tender collard greens simmered in a spiced coconut milk base.
What are the primary flavors in this curry?
The curry is characterized by sweet shallots, fragrant garlic, zesty lemongrass, and the earthy heat of ginger and Thai chiles.
Is this recipe suitable for vegetarians?
Yes, this Indonesian Spiced Collard Greens Curry is a vegetarian-friendly dish.
How many servings does this recipe yield?
This recipe is designed to serve 6 people.
How many calories are in one serving?
Each serving contains approximately 92 calories.
What is the fat content per serving?
There are 7.5g of fat per serving.
What are the total carbohydrates per serving?
Each serving contains about 5g of carbohydrates.
How much protein is in this curry?
There is approximately 1.5g of protein per serving.
How do I prepare the spice paste?
Blend ground turmeric, shallots, garlic, Thai chiles, and ginger in a food processor with up to 4 tablespoons of water until smooth.
How should the lemongrass be prepared?
Trim the tips and roots, remove the tough outer layers, smash the stalks to flatten them, and tie them into knots.
What type of oil is recommended for sautéing the spice paste?
The recipe calls for 3 tablespoons of peanut oil.
How long should I sauté the spice paste and lemongrass?
Sauté the mixture over medium-low heat for 10 to 12 minutes until it becomes very fragrant.
What type of coconut milk should I use?
Use one 14-ounce can of unsweetened coconut milk.
How long do the collard greens take to cook?
The collard greens should simmer in the sauce for about 40 minutes or until they are just tender.
How should the collard greens be cut?
The greens should be stemmed and then cut crosswise into 1/2-inch wide strips.
What size pot is recommended for this recipe?
A large 6-quart pot is ideal for preparing this curry.
Should the lemongrass stay in the dish when serving?
No, you should remove the lemongrass stalks from the pot before serving.
What are some suggested side dishes?
This curry pairs perfectly with steamed rice or flatbread.
How many shallots are needed?
The recipe requires 7 roughly chopped shallots.
How many garlic cloves are used?
You will need 4 garlic cloves, roughly chopped.
How many Thai chiles are included in the spice paste?
The recipe uses 2 minced Thai chiles for a bit of heat.
How much ginger is required?
One 3-inch piece of ginger, peeled and thinly sliced, is needed.
Is there any sugar in this recipe?
Yes, 2 teaspoons of sugar are added to balance the flavors.
How do I adjust the seasoning?
Taste the curry after cooking and add more salt or fresh ground black pepper as needed.
Can I make this dish spicy?
Yes, the Thai chiles provide heat, which you can adjust based on your preference.
What is the preparation for the ground turmeric?
The 1 1/2 teaspoons of ground turmeric require no specific preparation before being added to the food processor.
Is this recipe considered healthy?
Yes, it is described as a nutrient-packed dish featuring fresh greens and aromatic spices.
What is the heat level for cooking the greens?
The greens should be cooked at a gentle simmer over medium heat.
How much salt is used?
The recipe starts with 1 teaspoon of salt, with more added to taste at the end.
Does this curry use fresh or dried lemongrass?
This recipe specifically calls for 2 stalks of fresh lemongrass for the best flavor.