Heat oil in
large soup pan. Sauté onion and garlic until onion is translucent. Add
potatoes and stock, cover and simmer until potatoes are tender (about 7
minutes). Stir in curry, salt, and pepper, mixing well. Add arrowroot
and simmer until sauce begins to thicken. Add turnip greens and kale,
and cook until greens are bright green and tender.
greens comes easy when they are served up spicy with this pungent,
fragrant sauce. Serve with broiled fish and steamed whole grain basmati