Ingredients

• 1 Tbsp Olive Oil or Ghee (clarified browned butter)
• 1 each large onion, medium dice
• 6 each green cardamom pods, each (or 1 tsp ground) lightly crushed
• 1-2 stick Cinnamon
• 2 tsp Turmeric*
• 1 Tbsp Garam Masala*
• 1 Tbsp Fenugreek*
• 1 tsp Fennel Seeds
• ½ tsp Nutmeg
• 1-2 tsp Cayenne
• 3 cups Vegetable Stock*
• 1 pound Collard Greens*, rough chopped
• 1 each potato, large waxy medium dice
• 1 ½ head Cauliflower*, cut into bite sized florets
• 3 cup yellow lentils, (canned) , drained and rinsed
• 2 cup Coconut Milk* (canned)
• 3 Tbsp Hemp Seeds*, ground
• ¼ cup Cilantro, minced
• to taste Salt & Pepper
• 1 cup Greek Yogurt* (for topping)
• for the, rice
• 2¼ cups Water
• ½ cup Basil, rough chopped
• 2 Tbsp Vegetable Oil (optional)
• cup long grain rice, rinsed and dried
• to taste Salt & Pepper

Cooking Instructions

1. Heat the ghee in a large pot over med-high heat. Add the onions and sauté the onion until it starts to turn a nice golden brown. Add in the spices from the cardamom pods to the cayenne pepper. Stir in the coconut milk and stock and bring to a simmer for about 15 minutes.

2. Add in the collard greens, ground hemp seeds, potatoes, cauliflower and chickpeas; simmer for about 10-15 minutes. Add some salt and pepper. Simmer the mixture until all the vegetables are nice and tender, adjust seasoning and stir in the cilantro.

*Indicates ingredients containing protein

For the Rice

1. Place the water & basil into a blender & blend on high for a few minutes.

2. Heat the oil in a sauce pan over med-high heat. Add in the rice and sauté for 2-3 minutes. (If not using oil, skip to step #3)

3. Add in the basil water, bring to a simmer, cover (reducing heat to maintain a simmer) and continue to cook for about 15 minutes until the rice is tender. Remove from the heat and fluff before serving.

To Serve

Add curry on top of rice; top with Greek yogurt and lime. Also may add Chutney or Chapati.