Curried Greens Recipe | Vegetarian Times Skip to main content

Curried Greens

Eating your greens is easy when they’re prepared with this spicy, fragrant curry sauce. Serve with basmati rice for a complete meal. Calcium per serving: 163 mg.



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2 Tbs. olive oil
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1 medium onion, diced
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2 cloves garlic, minced
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1 cup diced peeled carrots
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1 cup diced peeled turnips
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1 cup vegetable stock or canned broth
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1 tsp. curry powder
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1 Tbs. arrowroot dissolved in 2 Tbs. water
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½ lb. turnip greens, stemmed and coarsely chopped
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½ lb. collard greens, stemmed and coarsely chopped


  1. In large saucepan, heat oil over medium heat. Add onion and garlic and cook, stirring often, until onion is soft, 5 minutes. Add carrots, turnips and vegetable stock. Cover and simmer until carrots and turnips are just tender, 5 to 7 minutes.
  2. Stir in curry powder, salt and pepper to taste. Add dissolved arrowroot and simmer until sauce begins to thicken. Add turnip and collard greens, and cook until greens are bright and tender, 5 minutes. Serve warm.

Nutrition Information: 

3 g
Total Fat: 
7 g
Saturated Fat: 
1 g
12 g
294 mg
4 g
4 Servings

Comments on this Recipe

This was a tasty way to use up our weekly CSA share. I used pac choi instead of collard greens, increased the curry to 1 1/2 tsp. and reduced the oil to 2 tsp. It was really good with some sauteed tofu and couscous. Yum!

This was good! I used red curry and all turnip greens, and added fresh ginger and sweet potato.