Vegetable Coconut Curry

*makes 1 large or two small servings*

1/2 cup almond coconut milk, I used Blue Diamond 60 cal
1 Vidalia onion, thinly sliced and diced
2 mushrooms, cubed
1 tsp hot sauce, I used some leftover from Aladdin's Restaurant
1/2 cup almond coconut milk
1/4 tsp Sweet Curry powder, I used Penzey's Spices brand
1/4 tsp ginger
1/2 tsp sea salt
1-2 stalks celery, sliced in diagonal strips
approximately 15 baby carrots, quartered into long slices
1 Tb all purpose flour
1 small to medium collard green leaf, destemmed, rolled, and sliced into thin diagonal strips
sesame seeds to sprinkle as garnish

Put 1/2 cup of almond coconut milk in a frying pan and turn it up to medium heat.
Dice the onion and mix it into the milk.

Add mushrooms and hot sauce.

Cook (bubbly mini boil) until onions are translucent, then turn down to low-medium heat.
Add the other 1/2 cup of almond coconut milk, curry, ginger, and salt.
Mix in celery and carrots and cook until tender. Not mushy, but not super crunchy. Red bell peppers would be good here, too, but I didn't have any on hand.

Stir in flour.
Cut collard green leaf, add that to the pan, and turn off the heat.

This would probably be good served over rice, but I served mine over a massaged kale salad.
Check this out! :) This is how the kale and dressing looked before massage:

and this was one minute later!:

I used a modified version of the creamy citrus tahini at this link:
http://kblog.lunchboxbunch.com/2010/03/mediterranean-couscous-salad-tahini.html
for the dressing. I make enough for a week and have been aiming to have a massaged kale salad every day. Yummy! :)

Okay, now back to studying cardiology meds...