courtesy of Love & Lemons

We choose this recipe because it utilizes several of the items in this week's bin and it's fairly easy to assemble. Feel free to add anything else you think sounds good.

Ingredients
2 tablespoons coconut oil
1 medium yellow onion, chopped
1 large clove of garlic, minced
2-3 small yellow potatoes, chopped into small cubes
1 tablespoon mustard seeds
2-3 teaspoons curry powder
2 teaspoons grated ginger
about 1/4 cup water
1 small head of cauliflower, broken into small floretes
1/2 cup coconut milk, (light or full fat)
1/2 cup peas (frozen is fine)
a few handful of chopped kale or spinach
juice of 1 lime
cilantro
optional - a few pinches of cayenne
optional - 1 cup cubed tofu - bake or pan sear before you begin


Method

1. Heat oil in a large skillet over medium heat. Add the chopped onion, a few pinches of salt and pepper, and cook until translucent. Add the mustard seeds, curry powder and stir.
2. Add the garlic, ginger, potatoes and another few pinches of salt. Stir and let the potatoes cook for a few minutes without touching them.
3. Add water to the pan, cover, and reduce heat to low. Let the potatoes steam until the water is evaporated and they’re tender (10-15 minutes or so). Uncover and stir in the cauliflower florets. Let the cauliflower cook until tender but not mushy, stirring occasionally. (about 5-8 minutes)
4. Add coconut milk, peas, a handful of kale or spinach, a squeeze of lime and let everything simmer together (uncovered) for another few minutes. Stir in cilantro and taste and adjust seasonings. (optional step - Add tofu back into the pan until it’s warmed through). Serve with basmati rice or naan.