Winter Warmer Curry

1 Tbl coconut oil (or other oil)

½ tsp black or brown mustard seeds

½ medium onion, finely chopped **lessen or avoid if reducing Pitta

1 garlic clove minced **lessen or avoid if reducing Pitta

Thumb-sized piece of fresh ginger, grated or finely chopped (or 1 tsp ground ginger)

½ Tbl mild curry powder

½ tsp turmeric

½ tsp garam masala

1 cup sweet potatoes, peeled and diced (or other hearty root veggie of choice)

½ can chickpeas **lessen or avoid if reducing Vata

1 cup vegetable stock or broth

½ can coconut milk

½ cup lentils

½ bunch dark, leafy greens (kale, chard, mustard greens, etc), stalks chopped & leaves roughly chopped (keep separate)

Juice of half lemon or lime to taste

Salt and black pepper to taste

Fresh cilantro to garnish

½ cup basmati rice (optional) + 1 cup water

Instructions:

Prepare rice in a small pot with a lid. Adding 1 cup water to 1/2 cup rice and bring to a boil. Let simmer approx. 20 minutes or until rice is tender and water is mostly absorbed. Take off heat and let steam until serving.

Meanwhile, heat the oil in a large lidden skillet or pot and add mustard seeds. When the seeds begin to “pop,” add chopped onion, garlic, and ginger and cook until they begin to soften. Stirring frequently.

Add chopped greens stalks, then spices and chunks of root veggies. Give it a good stir and cook for a couple minutes.

Next, add lentils, veggie stock, and coconut milk, and give it a good stir. Bring curry mix to a boil and turn the heat down to simmer until root veggies and lentils are tender (approx. 20 minutes). Stir occasionally and add stock or water if needed.

Add chopped greens and stir them in. Simmer until greens are wilted. Add lemon or lime juice. Taste and adjust seasonings to preference. Serve hot as is or with rice.