Potato Curry

olive oil
1 onion, chopped
4 cloves garlic, minced
1 Tbsp. freshly grated ginger
1/2 tsp. mustard seeds
5 or 6 large red potatoes
1/4 head cauliflower, cut into florets
1 can garbanzo beans
1/2 lb. greens, chopped (spinach, kale, or collards all work)
Water
Enough chicken or vegetable bouillon cubes to accommodate the water
3 Tbsp. Green Curry paste
1 tsp. curry powder
Salt and pepper to taste



Cut the potatoes into quarters and slice thin.

Saute the onion in olive oil until tender. Add the garlic and ginger and saute just until fragrant. Add mustard seeds and cook 10 seconds longer. Mustard seeds taste really bitter when overcooked so make sure you have the potatoes and water ready to add right away.

Add the potatoes and cauliflower and just enough water to cover. Add the appropriate number of bouillon cubes for however much water you used.

Add remaining ingredients, except cilantro, and simmer until potatoes are very tender and most of the liquid is absorbed.

Taste and adjust seasonings.