Recipe: Curried Mustard Greens & Roasted Cauliflower

I hope your Saturday is shaping up nicely! I’ll be doing a little garage sale-ing and hanging out with my in-laws all day, a perfectly relaxed weekend.

This dinner was too good not to post! A vegetarian Indian night at my house included curried greens, roasted cauliflower, rice, and 5-minute naan. So yum!

Curried Mustard Greens with Lentils

Ingredients

• 1 bunch mustard greens (my mustard greens were puny, so I added a bag of frozen collards too.)
• 1 tablespoon butter
• 1 medium shallot, chopped
• 1 tablespoon minced fresh ginger root
• 1 pinch red pepper flakes
• 1 cup cooked lentils (or any legume of your choice, really)
• 1 (15 ounce) can tomato sauce (don’t have tomato sauce? I mixed 2 TBSP tomato paste with 2/3 C. water and whisked to make my own. Be sure to measure to 15 oz.)
• 2 teaspoons curry powder
• 1/2 cup heavy cream

Directions

1. Bring a large pot of lightly salted water to a boil. Place greens in the pot, cover, and cook 7 minutes, or just until tender. Drain, and rinse under cold water.(If you’re using frozen greens, pour the greens into a microwave safe bowl and cover with water. Microwave on high for 2 minutes, 30 seconds. Drain and rinse.)

2. Heat the butter in a skillet over medium-high heat, and cook the shallots until lightly brown. Stir in ginger, and season with red pepper. Mix in greens, lentils, tomato sauce, and curry powder. Stir in the cream, and continue cooking until heated through.

3. Serve with rice and naan.

Roasted Cauliflower (Adapted from A Couple Cooks)

Ingredients:

• 1 head cauliflower
• 4 cloves garlic
• Olive oil
• Lemon juice
• Kosher salt
• Fresh ground pepper

Directions:

1. Preheat the oven to 450°F.
2. Clean and chop the cauliflower into bite-sized pieces. Mince 4 cloves garlic.
3. In a bowl, combine the cauliflower, garlic, 2 teaspoons kosher salt, and fresh ground pepper. Add just enough olive oil to lightly coat the cauliflower and toss.
4. Spread the cauliflower on a baking sheet and bake for around 40 minutes or until browned, turning once. I would definitely suggest putting some parchment paper down. The little bits tend to stick and burn.
5. Sprinkle with lemon juice before serving. Yum!

5-Minute Naan (Adapted from (Never Home)maker)

Ingredients:

• 1 cup flour
• 1/2 teaspoon baking powder
• 1 pinch salt
• 2/3 cup water
• extra flour for rolling

Directions:

1. Whisk together the bread flour, salt, and baking powder in a medium bowl.
2. Add the water and stir. Then knead with your hands for a minute or two. If dough is too sticky, add a bit more flour. Um, I totally didn’t do this. I literally just dropped the sticky dough into the pan and flattened it as it cooked. But you should probably follow the instructions. I set my smoke alarm off.
3. Dough should be smooth and elastic. Divide into 4 balls.
4. Roll out each ball until it is about 5 to 6 inches in diameter.
5. Spritz a frying pan with olive oil and heat over high heat. When hot, place one of the pre-naans on it. Press down a bit with your hands or a utensil. Cook until golden.
6. Then flip and cook until golden. Repeat with remaining pieces.
7. Serve!