Parsnip, Collard Greens & Chickpea Curry

Serves 4-6.

2 Tablespoons coconut oil
1 Red Dog yellow onion, diced
1 1/2 -2 1/2 Tablespoons curry powder (more or less depending on spice preference)
3 cloves garlic, minced
1 Tablespoon fresh ginger, peeled and minced
1 small jalapeño, diced (remove seeds for less heat)
4 cups Red Dog parsnips, diced
1 (28 oz) can diced tomatoes, with their juices
2-3 cups vegetable stock
1 bunch Red Dog collard greens, tough stems removed and finely chopped
1 cup cooked chickpeas (if from the can rinsed and drained)
Salt and pepper to taste
Fresh lime juice for serving
Minced parsley for serving
Crusty bread for serving

Heat the coconut oil in a large dutch oven over medium-high heat. Add the onion and sauté until tender and fragrant. About 5-8 minutes, stirring often. Add the curry powder, garlic ginger, jalapeño and parsnips. Cook, stirring often, until the vegetables soften up a bit, about 5 minutes.

Stir in the tomatoes and 2 cups of vegetable stock. Season with plenty of salt and pepper. Bring to a boil. Reduce the heat and simmer until the parsnips are fork tender. About 20 minutes. Add the collard greens and chickpeas and cook for about 5 more minutes or just until the greens have wilted. Add more vegetable stock if need be.

Taste test and adjust seasonings if necessary. Serve with minced parsley, fresh lime juice and crusty bread.