4-6 Servings
Total time: 1 hour
Adapted from Veg Kitchen
Pungent mustard greens are paired with and with the addition of mellow potatoes and cauliflower, the result is a gorgeous and satisfying curried stew. If you're not a fan of mustard greens, or just want to use a more familiar type of leafy green veggie, try spinach or kale.
(Recipe from Wild About Greens. Photo by Hannah Kaminsky, from her original review of this this book)
Ingredients
1 ½ tablespoons coconut, olive OR avocado oil
1 large onion quartered and thinly sliced
2 to 3 cloves garlic minced
3 medium-large potatoes diced
3 medium carrots sliced
15- ounce can light coconut milk
½ medium head cauliflowercut into bite-sized pieces
1 small fresh hot chili seeded and minced, optional
1 to 2 teaspoons grated fresh ginger to taste
2 to 3 teaspoons good quality curry powder to taste
½ teaspoon turmeric powder
½/.25# to 1 bunch/.5# mustard greens depending on size and how much you like them! Shred or cut into bite-sized pieces or ribbons. Larger thicker older leaves will need more cutting.
Instructions
Heat the oil in a large soup pot. Add the onion and sauté over medium heat until translucent.
Add the garlic and continue to sauté until the onion is golden.
Add the potatoes, carrots, and 2 cups water, and bring to a simmer. Cover and simmer gently for 10 to 15 minutes, or until the potatoes are about half tender.
Add the coconut milk, cauliflower, optional chili, ginger, curry powder, and turmeric. Continue to simmer gently for 10 minutes, covered, then stir in the mustard greens. Simmer for 10 minutes longer, or until the they and the vegetables are tender but still retain their colors.
Mash some of the potatoes against the side of the pot with a wooden spoon to thicken the base. Add the spinach and cover; let it wilt down, stir it in, then season with salt and pepper. Serve at once.
