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!
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