This is is refreshing way to use our greens and sweet potatoes for a fun asian dish.  Serve over rice or as a side dish.

Ingredients:
3 medium sweet potatoes, chopped and boiled
8 oz. bok choy
1/4 medium sweet onion (or you can use some green onions from last week if you still have them)
1 cup low fat coconut milk
2 tablespoons vegetable oil or butter
1/2 teaspoon cumin
1/4 teaspoon mustard seed
3 tablespoons cashews
salt to taste

Preparation:
Sauté bok choy and onion until softened
add sweet potatoes and cook one minute
Add coconut milk, cumin and salt
Cook about six minutes uncovered (be careful that coconut milk does not curdle)
Heat oil in a separate small skillet and when oil begins to smoke add mustard seed.
After seeds stop sputtering, add cashews to the skillet.
Shake over medium heat until cashews are lightly toasted.
This is intensive, watch very carefully not to burn the cashews.
Top curried coconut milk with the mustard seed, cashews, and infused oil.

Serve atop a good quality rice.

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