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Curried Mustard Greens & Garbanzo Beans with Sweet Potatoes

 

Curried Mustard Greens & Garbanzo Beans with Sweet Potatoes recipe
55

Yield

4

servings

Prep

8

min

Cook

12

min

Ready

20

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

Ingredients

2 medium sweet potatoes, or yams
peeled and sliced thin
1 medium onions
cut in half and sliced thin
3 medium garlic cloves
sliced
*
1 tablespoon vegetarian chicken broth, non-fat, low-sodium
*
¼ cup vegetarian chicken broth, non-fat, low-sodium
divided
*
½ teaspoon curry powder
¼ teaspoon turmeric
*
1 bunch mustard greens
rinse, remove stems and chop
*
15 ounces tomatoes, canned
diced
15 ounces chickpeas (garbanzo beans)
drained
3 tablespoons olive oil, extra-virgin
salt
to taste
*
white pepper
to taste
*

Directions

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, 5 to 10 minutes.

While steaming potatoes, slice onion and garlic.

Heat 1 tablespoon broth in 12 inch skillet. Healthy Sauté onion in broth over medium heat for about 4 to 5 minutes stirring frequently, until translucent.

Add ¼ cup broth, garlic, curry powder, turmeric, and mustard greens. Cook stirring occasionally until mustard greens are wilted, about 5 minutes.

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

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 320g (11.3 oz)
Amount per Serving
Calories 30234% of calories from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 519mg 22%
Total Carbohydrate 15g 15%
Dietary Fiber 9g 34%
Sugars g
Protein 16g
Vitamin A 222% Vitamin C 47%
Calcium 10% Iron 18%
* based on a 2,000 calorie diet How is this calculated?

 

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