2 tablespoons canola oil
1/2 cup of Veggie Box onion, sliced vertically
4 cloves Veggie Box garlic, minced
1 tablespoon minced ginger
1/2 tablespoon ground turmeric
1/2 tablespoon of curry powder
1 teaspoons ground cumin
2 teaspoons ground coriander
1/2 teaspoon cayenne pepper, or to taste
1 cup vegetable broth
1 can (15-ounce) coconut milk, regular or light
1 can (15-ounce) diced or crushed tomatoes
1 cup of cubed Rutabaga
Veggie Box cauliflower, cut up into pieces
Veggie Box collard greens, chopped
Salt and freshly ground black pepper
Brown basmati rice, for serving

2 tablespoons canola oil 1/2 cup of Veggie Box onion, sliced vertically 4 cloves Veggie Box garlic, minced 1 tablespoon minced ginger 1/2 tablespoon ground turmeric 1/2 tablespoon of curry powder 1 teaspoons ground cumin 2 teaspoons ground coriander 1/2 teaspoon cayenne pepper, or to taste 1 cup vegetable broth 1 can (15-ounce) coconut milk, regular or light 1 can (15-ounce) diced or crushed tomatoes 1 cup of cubed Rutabaga

Heat canola oil in a large saucepan over mediumhigh heat. Add the onion, reduce heat to medium
and cook 4-5 minutes or until beginning to soften.
Add the garlic, ginger, turmeric, curry, cumin,
coriander and cayenne. Stir briefly (approximately
30 seconds) or until fragrant. Add the rutabaga
and cauliflower and cook for a few minutes. Add
the collard greens. Add the vegetable broth,
coconut milk, and tomatoes. Bring to a boil,
reduce heat to low, cover and simmer 15 minutes
or until vegetables are tender.Season to taste
with salt and black peopper.Serve with brown
basmati rice.