Happy Garden Veggie Curry

1/2 yellow onion, sliced

1 carrot, cut on 1/2 inch diagonals

1 sweet potato, in 1/2 inch cubes

2 large or 3 small cloves garlic

1 T finely minced ginger

3 sliced garlic scapes

1 package faux "chicken" seitan strips

1 can lite coconut milk

1-2 t good curry powder

1 good veggie bouillon cube

2 t. brown sugar

1 head bok choy, coarsely chopped

1 head tatsoi, coarsely chopped

oil for sauteeing

brown or white rice, cooked

1. Sautee onion, carron, and sweet potato in 2 T oil for about 4 minutes, until veggies begin to soften.

2. Add garlic, ginger, garlic scapes, and faux "chicken" seitan strips. Cook about 2 minutes more.

3. Add coconut milk, curry powder, bouillon cube, and brown sugar. Stir until blended togther. Simmer until potatoes are tender.

4. Add bok choy and tatsoi. Heat through, about 1 minute. Adjust spice to taste. Enjoy over rice.