Vegetable Curry with Basmati Rice

2 medium onions

6 cloves of Garlic 

4 Tablespoons of Vegetable Oil

Pinch of Red Chili Flake

4 Tablespoons Sweet Curry Powder

2 Cans of Full Fat Coconut Milk

1# Collard Greens

6 Small White Potatoes Cubed

2 Zucchini Cubed

2 Yellow Squash Cubed

4 Roma Tomatoes Cubed

1/2 # Snow Peas Cut on the Bias (reserve for last)

Peel and slice the onions and garlic.  Heat a large soup pot over a medium heat and add the oil, garlic, onions and chili flake.  Season with Salt and Pepper and cook until the onions soften but don't allow them to color.  

Add the Curry Powder and allow it to fry slightly with the vegetables for a few minutes.  Add the coconut milk and 2 cans of water.  Stir to incorporate and bring the mixture to a bare boil.  Add in all your vegetables, (with the exception of the snow peas) season again with Salt and Pepper and bring back to a bare boil. 

Once it looks like it's about to boil, turn the heat down to medium low and simmer the curry for about 1 to 1 1/2 hours.  Just before you're ready to serve the curry, add the snow peas.  Serve in a bowl over cooked Basmati Rice.