Ingredients:

• 1 Small baked potato
• 1 small onion ( chopped)
• 1 and 1/2 cups of water ( separated)
• 1 Tablespoon Curry powder
• 1 Teaspoon Cumin
• 3 cups roughly chopped Spinach
• 3 Kale leaves roughly chopped
• 1 and 1/2 cups of Mixed greens (Mustard and Turnip)
• 1/2 cup of cooked pinto beans
• 1/2 tablespoon Nutritional Yeast
•  1 teaspoon of Braggs liquid aminos
• 1 chili pepper or hot pepper of choice.

Optional vegetables:

• 1 cup of sliced carrots
• 1/2 cup of corn

Method:

Base

1. Skin baked potato.
2. Mix baked potato in a 4-quart sauce pot with 1/2 cup of water, liquid aminos, nutritional yeast, and half of the onion. Allow the based to cook for 10 minutes.
3. Additionally, start your rice to eat with your curry.

Vegetables

1. Add all the leafy greens to the pot and cover with the rest of the water.
2. Add spice once the greens have softened to half the height when added and mix till greens are fully coated.
3. Let simmer for 5 minutes.
4. Add optional vegetable, beans, and hot pepper.
5. Allow simmering until rice is done and liquid is reduced.