Contributed by Lisa/Urban Harvest

Roots and greens often seem to get left behind when planning quick meals on the fly! Here's a simple, delicious way to work the less popular, but oh-so-nutritious veggies into your diet!

This recipe is sized for about 4 people, but because it's more of a process than a recipe, feel free to add or decrease as needed, to work with what you have available, and the number of people you are feeding!

The recipe below has been designed with the Mar 1-3, 2005 order in mind, but feel free to use whatever roots and greens you have on hand!

NOTE: To make this dish into a full meal, add cubes of grilled tofu, chicken, or prawns, and serve over brown rice, with a green salad. Yum!

Ingredients

1-2 Tbsp oil (peanut, coconut or grapeseed work well)
1 Red Onion, peeled, and minced
1 med/lg Rutabaga, peeled and cut into julienne strips
1 bunch of Kale, stems removed, and diced small

(NOTE: FOR A REALLY SIMPLE VERSION OF THIS RECIPE, YOU CAN SUBSTITUTE A READY-MADE THAI CURRY SAUCE FOR THE NEXT SET OF INGREDIENTS!)

2 cloves of Garlic, minced
1-2 Tbsp minced fresh Ginger
1 piece of Lemon Grass (optional)
1-2 Tbsp good-quality Curry Powder or smaller amount of green chili paste
Minced fresh chilis to taste (optional)
1 can of Coconut Milk (organic coconut is available in health food stores)

1 bunch of Cilantro, minced (reserve some for garnish)
Handful of Toasted Cashews for garnish

Instructions

If you are making rice, get the rice going first, as this dish doesn't take long to prepare. You may also want to grill or pan-fry tofu, chicken, and/or prawns, while you are making this recipe, to add at the final stage of cooking, before garnish.

1. Heat oil over medium heat in large wok or frying pan.
2. Saute onions until translucent - about 5-10 minutes.
3. Add the rutabaga, and saute 5-10 minutes, or until it's starting to soften.
4. Add the finely minced kale, and toss with the rest of the ingredients (or the store-bought curry sauce!).
5. Bring to a light boil, and simmer until the veggies are tender, and the flavours have blended, approx 10 min.
6. Serve over rice, and garnish with the toasted cashews and the fresh cilantro (plus the cubed chicken/tofu/prawns, if using).

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