Gulai Sayur Collard Greens Curry Indonesian Style Recipes

GULAI SAYUR (COLLARD GREENS CURRY INDONESIAN STYLE)

Gulai Sayur (Collard Greens Curry Indonesian Style) image

Make and share this Gulai Sayur (Collard Greens Curry Indonesian Style) recipe from Food.com.

Provided by Member 610488

Categories Curries

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 teaspoons ground turmeric
7 shallots, roughly chopped
4 garlic cloves, roughly chopped
2 Thai chiles, minced
1 piece ginger, peeled thinly sliced (3 inches)
2 stalks fresh lemongrass
3 tablespoons peanut oil
2 teaspoons sugar
1 teaspoon salt, plus more to taste
1 (14 ounce) can unsweetened coconut milk
2 lbs collard greens, stemmed cut crosswise into 1/2 inch wide strips
fresh ground black pepper, to taste

Steps:

Combine turmeric, shallots, garlic, chiles, and ginger in a small food processor and puree, adding up to 4 tablespoons water, to form a smooth paste. Set aside.
Trim tip and root ends of lemongrass stalks and remove tough outer layer. Using a meat mallet, smash lemongrass to ?atten and tie into a knot.
Heat oil in a 6 quart pot over medium-low heat. Add reserved paste and lemongrass. Cook, stirring often, until very fragrant (10-12 minutes).
Add sugar, salt, and coconut milk. Bring to a simmer over medium heat. Add collard greens and cook, stirring occasionally, until just tender (40 minutes). Remove lemongrass and season with salt and pepper. Serve warm.

LEAFY GREENS CURRY WITH MUSHROOMS (VEGAN)

Leafy Greens Curry With Mushrooms (Vegan) image

I adapted this from a recipe on www.manjulaskitchen.com. I reduced the oil, and instead of peas, used leafy greens. You could change the greens as you wish. I'm trying to eat more leafy greens like swiss chard, hence the idea. I must admit though, as much as I want to, I really don't care for swiss chard on its own in this - it just plays too big a role. So I've only listed spinach, you can sub in as you choose (recommend up to 1 cup of the spinach could be subbed). The recipe was also altered by adding a few extra spices and some liquid to give it a little gravy. It makes enough for 2 as a side dish, or for 1 as a generous main. I served with roti and some tofu on the side, "Recipe #318406" today. Provided you have these spices on hand, it's a pretty quick recipe and open to subs.

Provided by magpie diner

Categories Curries

Time 40m

Yield 2 serving(s)

Number Of Ingredients 14

Ingredients

1/2 teaspoon coconut oil (sub any light oil)
1 teaspoon cumin seed, whole
1 teaspoon mustard seeds, whole
1/2 teaspoon turmeric, ground
1 tomatoes, diced
1 teaspoon fresh ginger, minced
1/4 teaspoon sea salt
2 teaspoons coriander, ground
1/2 teaspoon chili powder (or sub 1 fresh chili if you choose...this is of course entirely to taste)
1 cup mushroom, sliced
2 cups spinach, chopped (or as mentioned in description, sub about 1 cup with another leafy green)
1 garlic clove
1 tablespoon fenugreek leaves, dried (aka kasoori methi)
4 tablespoons water

Steps:

Heat the oil in a medium saute pan, to medium heat. Have your tomato chopped and ready to go.
Once your oil is hot, add in the whole cumin seeds and leave them for a minute until they just start to sizzle. Add in the mustard seeds and before long they will start to pop. Give it about 30 seconds, watching the spices don't burn and then add in the tomatoes. It will sizzle and spatter a bit so put an apron on!
Let that mingle together in the pan for a few minutes then add in the ginger, salt, coriander and chili powder. Turn the heat down a bit and leave that to marry while you chop the mushrooms. Watching the pan isn't getting to dry or burnt -- if so, add in a splash of water.
Add in the sliced mushrooms, mix well and let the mushrooms cook for about 5 minutes - giving you time to chop up the spinach.
Add in the spinach, let it wilt for a few minutes and then add the garlic, fenugreek and finally about 2 tbsp of water. Mix well, and add a few more tbsp of water if you choose. Check seasoning and you're done.

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