• 1 pound WP Rawl Farms® Mustard Greens
• 4 yukon gold potatoes, cubed
• 1 tablespoon coconut oil
• 1 yellow onion, diced
• 4 cloves garlic, minced
• 1 tablespoon minced ginger
• 4 dried chilies
• 1 1/2 teaspoon garam masala
• 1/2 teaspoon ground coriander
• 1/2 teaspoon dried or fresh mint
• 1 teaspoon salt
• Pepper to taste
• 15oz can of coconut milk
• 1/4 cup fresh squeezed lemon juice

1. Steam potatoes until tender then set aside.
2. Heat the oil in a large pot over medium heat. Add the onion and saute until soft and light golden, about 10 minutes.
3. Add the garlic, ginger, dried chilies and methi and cook 1-2 minutes. Stir in the garam masala, coriander, mint, salt and pepper.
4. Add the mustard greens in batches, adding more as it wilts, and once the greens have all been added, cook them until they are very tender and wilted.
5. Turn off the the heat and add the cooked greens to a blender or food processor along with the coconut milk. Process until the greens are finely chopped, then add back into the pot with the potatoes. Turn the heat on medium-low and let simmer for 5-10 minutes until the potatoes are very soft.
6. Add the lemon juice, then taste to adjust salt. Garnish with cilantro.

Recipe courtesy of The Curious Chickpea.