Curried Sweet Potatoes, Mustard Greens & Garbanzo Beans

I have had several requests for vegetarian dishes for Thanksgiving.  Seriously, skip the turkey and go straight for the side dishes!  Who could go hungry?  I did get a request for vegetarian gravy.  I needed to think about this possibility: deglazing a pan of roasted vegetables with a rich vegetable stock, and of course it needs to be gluten-free so bring on the ORGANIC cornstarch (to avoid the GMOs!) as a thickener… the food world is so interesting these days.

I remember one year we made an Indian dinner for a friend’s vegetarian daughter for Thanksgiving and everyone loved it.  So I am recalling a time past with this recipe in mind for my vegetarian friends who feel they must have something just for them!  We had a similar dish to this one.

Serves 4-6

3 medium sweet potatoes sliced thin (leave the skins on)1/2 cup olive oil or melted coconut oil1 sweet onion sliced chopped fine6 cloves garlic minced1/4 cup vegetable stock2 tsp curry powder1 bunch mustard greens sliced very thin and then cut in half1 15 oz can Muir Glen Fire Roasted (organic) diced tomatoes2 cups or 1 15 oz can organic garbanzo beans, rinsed and drained3 TBS extra virgin olive oilsalt and white pepper to taste

Preheat oven to 350 F.  Toss the sweet potatoes with ¼ cup melted coconut oil or olive oil and roast in oven for 30 minutes.

While roasting the potatoes, heat ¼ cup oil (olive or coconut) in large skillet. skillet.  Add onions and garlic cook over medium heat for about 5 minutes.  Add 1/4 cup broth, curry powder, and mustard greens.  Stir until mustard greens are just cooked, about 5 minutes.  Add garbanzo beans, canned diced tomatoes and cook for another 5 minutes.  Remove sweet potatoes from the oven and place on bottom of serving bowl.

Serve mustard greens and garbanzo, tomato mixture over sweet potatoes.  Sprinkle with salt & pepper.