Curried Greens With Carrots and Potatoes

The secret to a perfect texture is to remove the lid and reduce the water in cooking so the mixture just begins to stick, resist stirring, and don't leave the room and get absorbed in something else when it's getting close to done!

4 - 6 servings, prep time 1/2 hr: You'll need a heavy weight, wide bottomed eight quart pot or dutch oven for this recipe.

Ingredients:

• 1 lb chard or kale, washed thoroughly, drained well and chopped coarsely
• 2 medium-small potatoes peeled and sliced in 1-2 inch strips about 1/2 inch thick
• 3 medium carrots peeled sliced in 1-2 inch strips about 1/2 inch thick
• 3 T oil or ghee
• 1 tsp cumin or 1/2 tsp cumin seeds
• 1/2 tsp ground ginger, or 1 Tbsp minced fresh
• 1/2 tsp ground fenugreek or fenugreek seeds
• 1/2 tsp ground turmeric
• tiny pinch of hing (asoefetida)
• 1/4 - 1/2 tsp salt
• 2 Tblsp olive oil or other vegetable oil
• 1/2 tsp salt
• 1/4 cup water

Directions:

1. Heat the oil on low in the 8 quart pan
2. Prep the veggies
3. Turn the heat up to medium-high, fry the spices in the oil until fragrant, about 1 minute
4. Add the carrots and potatoes and sauté on medium/high for about 5 minutes
5. Stir in the greens and continue sautéing for 5 minutes until the greens are wilted
6. Add water and salt and cover with lid
7. Turn heat to medium/low and cook until tender, about 15 minutes
8. Cook uncovered to reduce any excess water
9. Optional: Add 1/2 c. tofu or panir in the last five minutes of cooking

Serving Suggestions:

1. Serve with rice, pasta, couscous or quinoa.
2. Serve with other Indian dishes such as dahl soup or curried kidney beans