Ingredients:

    1 medium potato, cubed finely
    coconut oil, as desired (leaving out oil will make this a low fat dish)
    1/2 onion, chopped
    2 cloves garlic, minced
    1 cup dry quinoa
    2 1/2 teaspoons ground coriander
    2 teaspoons cumin
    sea salt, to taste
    2 stalks fresh kale, chopped
    1 large carrot, diced
    1 large zucchini, diced
    1/2 cup unsweetened coconut
    1 can coconut milk
    1/2 teaspoon turmeric
 
Directions:

1. Saute' onion and garlic in a little water (or coconut oil) until browns in pan, then add a little more to loosen "brown" gravy. Add potatoes, carrots, and zuccini and kale, browning in pan. Cover and cook for 10 minutes or until potatoes and carrot are soft, adding a small amount of water as needed. Add coconut milk and coconut. Set aside.

2. Cook quinoa with water according to package directions. When done, add spices, and coconut mix.

3. Add in all of the spices except turmeric. Cook spices for a minute or so. Add into the pot of cooked quinoa.