2 vegetarian curries

i made these on different nights in the past week or so, and i think they're both worth remembering. source: synthesis of internet searches.

rajma with mustard greens
4-6 servings
chop and wash

• 1 lb. mustard greens

boil 2qts of water, lightly salted, in a large pot with lid, dump the greens in and cook 7 minutes, drain and set aside.
sautee

• 1 Tbsp ghee
• 3 shallots, or half an onion, chopped
• 1 Tbsp fresh ginger, minced
• 1 or 2 green chilies
  

stir in the greens along with

• 3 cups cooked kidney beans, drained
• 28 oz tomatoes, pureed
• 3 tsp curry powder
• 1/2 tsp cayenne

simmer 10-15min, then add

• 1/2 c. yogurt, milk, or cream

tempeh in coconut milk
2-3 servings
this was, how shall i say, not the most visually attractive curry, you might consider adding something pretty like red bell pepper with the spices.
sautee

• 1 Tbsp oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 Tbsp fresh ginger, minced
• 1 green chili pepper, minced
  

when onion is starting to get translucent add

• 2 tsp ground coriander
• 1/2 tsp cayenne

stir to distribute, when it's fragrant add

• 1 can coconut milk
• 8 oz. tempeh, chopped into bite size pieces
• 1 bay leaf

simmer until the sauce thickens, about 15 min.