4 cups greens (I used spinach)

5 small Yukon gold potatoes, chopped

2 garlic cloves, minced

1 small yellow onion, minced

1-inch knob of ginger, grated

1 tablespoon of curry powder

1/4 cup crushed tomatoes or fresh tomatoes (I used marinara

sauce)

1 tablespoon avocado oil

1 can coconut milk unsweetened

1/2 lemon

Fresh cilantro Boil potatoes in salted water until tender. Sauté onion, garlic and ginger in coco oil in a large pot. Add curry powder. Sauté until onion are soft. Then add crushed tomatoes and stir. Add spinach and a little water and sauté until soft. In a large food processor, transfer steamed greens and blend until forms a paste. Turn heat back on and add greens to onion mixture and sauté. Add 1/4 cup water. Then add coconut milk. Season with salt. Add cooked potatoes and simmer for 5 minutes (any longer and the greens will start to brown). Add a squeeze of lemon juice and top w cilantro. Serve with quinoa!