Coconut Cauliflower Curry with Mustard Greens and Spinach
Pungent mustard greens are paired with mild spinach, and with the addition of mellow cauliflower, the result is a gorgeous and satisfying curried stew.
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.