As I was rummaging through my refrigerator this morning, I realized that I had a vegetable emergency on my hands. There were way too many vegetables and no plans to use them. Vegetable curry was the answer.
I sauteed black mustard seeds in some oil along with a tablespoon of turmeric.
When the seeds began to pop, I added 2 cups of quartered cherry tomatoes and cooked them for about 3 minutes.
Next, I added 1/3 cup of green curry paste and 1-1/2 tsp of salt..
Stirred it to combine and let it simmer a bit.
The I added 1 Pound of green beens, about 8 medium potatoes cubed and 5 sliced carrots.
Add enough water to barely cover it. Add several chicken bouillon cubes. Bring it to a boil then turn it down to a simmer, cover and cook for 20 minutes until the potatoes are tender.
Add 4-5 cups of chopped kale.
Stir it in and cover and cook over a simmer for 10 more minutes.
Stir in 1 can of coconut milk and cook it at a simmer a bit and taste it and adjust the seasoning.