Curry Veggie Salad

This weekend has been full of spice, flavor and color...  from the food that I ate, to the items I purchased and most of all the people that I shared my time.  

For the grand finale on Sunday evening I prepared a salad that was reflective of this weekend's theme. 

Curry Veggie Salad

1 red potato thinly sliced

1 zucchini thinly sliced

 1/2 onion thinly sliced

1/2 cup kale, ribboned

1 garlic clove minced
1 tablespoon curry

2 tablespoons coconut milk

Salt and pepper

Saute the veggies in EVOO but allow them to remain firm.  Add in spices and coconut milk with 2 teaspoons of water.  Remove from heat and toss.  Best served cold.