Choi or other greens, of course. To make a more substantial dish add a couple of cups of cubed tofu or cooked meat when adding the greens. This is a soupy dish–serve it over rice or with pita or other flatbread.

3 large onions, peeled and quartered
1 – 28 oz can of tomatoes, or equivalent canned tomatoes
2 T oil, such as sesame, safflower, sunflower
2 T curry powder, or to taste
2 c diced (1/2-inch) potatoes
salt and pepper, to taste
4 or more cups chopped choi
2 c cubed tofu or cooked meat, optional
1 1/2 c coconut milk (1 can)
chopped fresh parsely or cilantro, for garnish, optional

1. Put onions and tomatoes with their liquid into a food processor. Purée. Heat the oil in a deep skillet or saucepan. When hot, add the curry powder and cook, stirring, for a minute or so until the spices are fragrant. Add the onion and tomato purée, the potatoes, and some salt and pepper to taste.  Bring to a gentle boil and cook, stirring occasionally, until the potatoes are tender.

2. Add the greens and the optional tofu/meat. Stir to combine. Cook to wilt the greens. Add coconut milk and bring just to a simmer. When the greens are done to your liking, it’s ready. Serve, garnished with fresh chopped herb, if using.