Coconut Curried Greens (30 minutes!)

Amazing! My family doesn’t love collard greens but they were on sale in our local market, so I had a bunch. So glad I found this recipe, the dish was so yummy, my people devoured it right from the pan :))))
Thank you!

O. M. G. Minimalist baker has hands down been my go-to since I started eating vegan, and up until now I have been shamefully remiss in submitting any reviews – lol. Most of the dishes I’ve made from Dana’s recipes have been amazing – no exaggeration- and this one, which received hearty approval from the carnivores I served it to last night, is no exception, and possibly one of the best I’ve made. I served it with Coconut Green Curry, brown rice and crispy tofu, with toasted coconut and cilantro garnishes. Leftovers today were soooo good! Dana, I’ve been saying this for awhile, but I think your recipes are truly inspired. Thank you for making this new way of eating so unbelievably scrumptious! Oh, I did add more curry and salt, and a bit of cayenne and smoked paprika, but that’s also one of the things I love about these recipes, is that there are always suggestions for how to promote the various flavors. ❤️

I made this with a few modifications because I was cooking for one and did not want leftovers. I only used collard greens (1 bunch) and added all the curry spices at once vs. half/half. It was delicious and hearty! I would definitely make it again.

I make these all the time! Probably my favourite recipe from here!

Wow. I just made this tonight and am blown away. I paired with black eyed peas and quinoa and it was so GOOD. Although, I don’t think I’ve ever made a Minimalist Baker recipe that I didn’t love. I will absolutely be saving this one for future.

This is a great recipe. We used Swiss chard and lacinato kale. I chopped up the chard stems and sauteed them with the shallots and probably doubled the ginger, but I made the recipe otherwise as written. It served 2 as a light supper over brown rice. Delicious, fast and easy.

This is DELICIOUS, period. I used only kale and no collards as I had none on hand, plus I added some chickpeas I had in the fridge. The dish is divine! Superb, quick and vegan….cannot go wrong here!

Just made this, and it turned out fantastic. So flavorful and filling. I modified quite a bit, as I was looking for a recipe in which to use my garden Swiss chard, collards and cauliflower. I really wanted something different than just sautéing the veggies with garlic. I also made the curry as instructed in the link, it made all the difference rather than using my (perhaps stale) prepared curry powder in the cupboard. I used half collards and half Swiss chard, and added about 2 cups of cauliflower florets midway and topped the pan with a lid to steam it. Also, I used half vegetable broth and half lite coconut milk to keep it from being too rich for my taste. So good-thanks for posting this recipe!

I cook something vegan from Minimalist Baker at least once a week and sometimes even two or three times. It’s about time I left some reviews! This was terrific. I ate three-fourths of it on my own (!) with brown rice, for dinner. That little bit of coconut milk at the end does the trick.

I used spring/new onions and a smaller amount of full fat coconut milk but otherwise followed the recipe to a tee.

Thanks for all the healthy and tasty recipes. I always direct people here when they tell me they want to eat more plant-based foods.

I made this just as written, other than I had no kale, so I used only collard greens fresh from the garden. Absolutely delicious! I could eat this every day!

Only had kale and normal white sugar, but it worked just fine – the flavours were so so good. Can’t wait to make this again and again!

This recipe is perfect! I don’t usually like sautéed greens, but this one is great.

Outstanding! I was hungry for Indian food but didn’t want to go out for carry out due to Covid 19.

This definitely satisfied my craving. I substituted the coconut sugar with regular, the shallots with red onion and the only greens I used were kale. I also made curried shrimp and served it all over basmati rice, with a lime wedge and perfectly ripe mango on the side.

Thank you so much for this recipe. You ARE a life saver. ?

I bookmarked this recipe awhile ago but didn’t get around to making it. Recently saw it on Erin Ireland’s stories so reminded me To buy collards and came back to it. It is soooo good! I used reg white sugar because I don’t have coconut sugar. Had a half block of tofu to use and some leftover rice in the fridge so threw it all in the pan to make it a meal. Definitely coming back to this again. Thank you!

Hi Dana,

I made this without the kale, because I didn’t have enough to harvest and I had loads of freshly harvested collards. It was delicious, although I made some substitutions. I made the curry powder without the powdered mustard as I didn’t have any and cut the cayenne pepper to half. I didn’t have coconut sugar so I added evaporated cane sugar instead. It was a little sweet for our health, still taste good. We had it for lunch with some Irish soda bread. Yum!

I wanted another recipe for collards and will be coming back to this again. Thank you. You’ve been my go to internet recipe guru since I found your vegan Parmesan cheese a while back.

The best greens I’ve ever had…and I make greens almost daily. Even my boyfriend who won’t touch kale ate it up! Made it to serve with the curried lentil sweet potato bowl and it was fantastic!
Definitely bookmarking this one.

One of the best recipes for collard greens and kale that I have come across.

I loved this recipe. This is the second time I am doing. Very nice way to make kale taste delicious. I did it with only kale because this was what I had now.

So glad i’ve made this recipe! It became a foundation of a few meals a week for me- i add different veggies to the greens( love with broccoli c with cauliflower) and lately started adding nutritional yeast- yuum! Thank you, this recipe gets my toddler ask for seconds.

Another awesome recipe! Even my husband whose favorite food group is bacon LOVED this dish. Served with your chana masala recipe.

We had turnip greens not collard and made the fish per recipe. It was perfect as it is! Best greens I’ve ever had!

Such a seemingly simple recipe FULL of FLAVOR! I have sauteed kale a few different ways but the coconut flavor complements the rich curry flavor swimmingly. It was so fast, so easy and so yummy! Great way to use collard greens and extra coconut milk!

Made the recipe exactly. Delicious! Will be making this again and again!

I left out the sugar as I’m not a fan of my meals tasting sweet and it was Absolutely Delicious!!!! Thank you for a new idea in cooking greens!

This was amazing! We have so many collards and broccoli greens in our vegetable garden, and I always feel like they’re too bitter. This was perfect :)

this recipe is amazing! thanks for sharing. I sub’ed ghee for the coconut oil ;)

I made this today and it was yummy!

I used swiss chard stems instead of collards and swiss chard leaves instead of kale. Also added paneer and extra coconut milk. So good! Froze it and it defrosted great.

rave: this was so simple and good. To make it a meal instead of a side, I cooked red lentils (they cook up so fast) in another pot while I was making the coconut collards, and doubled the onion, garlic, ginger, curry, and used a whole can of coconut mile – because I knew I’d be adding the lentils and would need this to retain the flavor. Yum! I also threw in some cashews for fun.
my only complaint is that there are so many comments and ratings from people who never made the dish – it makes it hard to get a sense of how it really is, instead of how people will think it will. I appreciate the guidance you give to commenters and hopefully people will read that.
Thanks!

I’m very naturally aligned with your cooking approach. I’ve been looking to expand my plant-based repertoire (eating a LOT of quinoa, broccoli, black beans, and walnuts with some soy sauce and hot sauce this winter) and just went to the store about bought stuff in prep for making coconut curry collard greens since I love Indian food. I choose collards because they have the best calcium/phosphorous ratio out there and have a lot of magnesium like all dark leafy greens. So I just googled and there you were as the first response. I’d already been subscribed to your mailing list from first looking for better minimalist plant based recipes a few months ago and was surprised to find you again from a totally random recipe search based on my own desires. Haven’t made it yet, but I know it will be good. But first it’s time for another round of madras curry sauce nachos since I have vegan cheese this time. Best tasting nachos I ever made last time but they fell apart, now they shall achieve ultimate nacho status with the “cheese” binder. Last time I used a lot of parsley but forgot to get that this time, some diced collards will be a nice fresh addition but definitely saving most of them for this recipe. Hmm, maybe even combine the two recipes, coconut curry greens on nachos with other stuff! Nom NOM!!!!. Nachos are the best, you can throw almost anything on them. Even better would be to make my own chips, especially with glass gem or painted mountain corn from the garden. That’d be almost ridiculous :) Thanks for the wonderful info you give out. I’m seriously considering buying your book, it’s nice to have something to look at that doesn’t require power. Peace, Ben

I will admit that I made this tonight and ate the whole pan and had to make more for lunches this week. So, the second time I made it with purple cabbage and it was still F*cking delicious.

I made this twice. I followed the directions exactly the first time and, as I suspected, the curry tasted a bit harsh. The second time, I bloomed the spices with the onions so the flavors would come out a bit more and not be so harsh.

oh, my goodness! I made this for dinner tonight. I quadrupled the recipe, because I didn’t know what to do with the other three quarters of a can of coconut. I used only kale, and it nearly cooked down to nothing. It is awesome! I love coconut anyway, and I love greens. Who would have thought that kale, coconut milk, and coconut sugar would be so stinkin good!

well once again, I follow the recipe. But there was no large kale or collard greens at my store or farmer’s market; I went to a place called Price Rite and bought to 1lb bag of each. By the time I was rid of the stalks, it was about 1 and 1/2 lb combined. The Kale was not baby and it took about 20 minutes to cook and the collard took just as long. I am assuming it was a double batch so I added a 3/4 can of light coconut milk with a little water. It worked. The spices were good, but I added garam masala and some chili powder. It is to die for.

This was yummy!! I made it tonight! And I got enough for lunch tomorrow! Will make again!

Thank you for this recipe!!! I just ate this and had to stop myself from eating ALL of it. I only had tuscan kale on hand, but any hearty green would work. My toddler liked it too. I will be making this one again and again.

Yumm! Just made it, just ate the whole thing by myself. :) Thank you for all the delicious recipes!

Best greens I have EVER had!!! So much yummy umami flavor from greens-unbelievable! Thank you for coming up with such healthy, tasty recipes. My diet has become way more plant-based mostly because of you! My body and heart thank you ?

I love the smell of coconut milk in my food, thanks for sharing. A’l try it out….

Made this for dinner last night for my hubby and myself. I had mixed greens and spinach on hand so used them. I had to use vegetable broth since I forgot that I had already used my coconut milk for another recipe. This was amazing! We loved it and can’t wait to try it with coconut milk since that is my favorite flavor with curry. Thank you for sharing this recipe, it will be a regular addition to our weekly menu.

fantastic! I used all the bits of greens I had in the fridge (asian greens, baby bok choy, swiss chard and a head of kale), some on their last legs, and it still turned out wonderfully. Super delicious! Thanks!

Made this last night, with silverbeet and kale as it was all I could find in the shop greens-wise. I will without a doubt be putting this one in the “Favourites” file.
It might be gilding the lily, but I’m thinking maybe adding chickpeas, your new tofu cubes recipe or paneer next time for a one-dish meal?

SOOOOO GOOD! Amazing flavor combination- what a great way to get in a whole ton of greens.

Honestly this turned out way better than I was even expecting. We ate it with yellow jasmine rice. Amazing recipe!!!!!

OMG! Another winner! We had this for dinner this evening and it was SO GOOD! I chopped up 3 small onions before I looked at the menu again and saw that it was “supposed” to be shallots so I just dropped those but added the garlic and everything else as listed. It was out of this world. THANK YOU Dana!

I made this tonight and loooove it!!! I think I ate half of the end product BY Itself, as an impromptu snack, it was so yummy. I used full fat coconut milk, as I love the creaminess of it, and I was not at all disappointed. Definitely to be repeated, and I kinda hope my partner doesn’t eat any of it so I can have the rest tomorrow!

Love at first read. Had this for dinner tonight and my husband & I died and went to heaven! Yes, please! Unbelievable! Best ever.

I am eating this right now! At first glance I knew I would make this recipe tonight. It’s winter on the Canadian prairies so our organic veg choices are a tad limited. I used broccoli and spinach. I came across a Cha’s Organics coconut milk flavoured with lemongrass and ginger that I had not seen before and decided to give it a go. I also added a quarter cup cooked organic french lentils to make it my full meal for supper. You totally made this blustery Monday much warmer. Stoked to eat the leftovers for lunch tomorrow. Thank you. I just recently discovered this site and my cookbook arrives tomorrow from Amazon.