Servings: 4 people
Heat oil in medium skillet on medium heat. Add onions and saute until translucent (3-4 minutes)
Add garlic and ginger and saute for another minute, stirring as needed.
Using the tip of a sharp knife, add small slits into the sides of the habanero chili. Add it along with the thyme, stock, and coconut milk. Let simmer 4-5 minutes.
Add spices and mix well. Let simmer for additional minutes (2-3).
Remove the chili. Add the greens and mix well. Allow to sauté 5 minutes then mix in the peas. Cover the skillet and let simmer 15-20 minutes. Stir occasionally. I like these greens with some crunch, so if you prefer softer let them cook a little longer.
Finish with a squeeze of fresh lime juice.
- Size of the greens will dictate cooking time for the recipe. The smaller you chop them the faster they will cook and better absorb the flavors from the curry.
- Don’t forget about the habanero cooking in the curry. If cooked too long you run the risk of it breaking down and disintegrating into your curry leaving a very fiery burn.
- Drain and wash the beans for a cleaner flavor. You can reduce sodium content and some of the metallic flavor.
Calories: 371kcal | Carbohydrates: 33g | Protein: 10g | Fat: 25g | Saturated Fat: 21g | Sodium: 957mg | Potassium: 646mg | Fiber: 10g | Sugar: 10g | Vitamin A: 640IU | Vitamin C: 10mg | Calcium: 73mg | Iron: 5mg
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