This was a most tasty Vegetarian side dish of Curried Vegetables we had with our Curried Salmon Burgers the other night.
Mercy...packed full of texture and flavor, a great side dish to most any meal, curry or not.
In this dish I used my garden fresh/frozen Collard Greens, but Spinach or Kale would be lovely here.
Curried Vegetables:
3/4 lb. baby red potatoes, scrubbed, skin on, sliced in half
3/4 lb. (or two small) yams, peeled and sliced the same size as the potatoes
3/4 of a small head of Organic Cauliflower, trimmed and cut into the same size chunks as potatoes
1 Bay Leaf
2 Tblsp. Grape Seed Oil
1 1/2 cup greens, frozen chopped spinach, collards, or fresh Kale
1 large or two small sliced shallots
4 minced garlic cloves
1/2 yellow pepper, roughly chopped into 1 inch pieces
1 Tblsp. finely minced fresh Ginger
2 Tsp. Curry Powder
3 Tblsp. finely minced Fresh Cilantro
160 ml. can Organic Coconut milk
salt to taste
Wash and prepare the potatoes, cauliflower and yams, adding to a pot, and toss in the Bay leaf, then add water just to cover, lid on.
Bring to a boil, and turn down to a low simmer.  Cook until tender, then drain, remove the Bay leaf and set aside.
Meanwhile, heat up a frying pan on low medium heat with the Grape Seed Oil.  Add the shallots, garlic, ginger, yellow pepper to the pan, and saute about 8 minutes.  Season with salt.
Add in the Curry powder, stirring well.  Pour in the Coconut Milk, stirring to combine, then add in the cooked potatoes, yams and cauliflower.
Bring back to a simmer, stirring, and simmer to heat through - about 5 minutes.  Remove from the heat, and add in the Fresh Cilantro, stirring to combine.  Check for seasonings, serve hot with any main meal.