Coconut Bok Choy with quinoa

Ingredients
1 Bok Choy
1 red onion
1 tomato
handful of spinach
handful of cabbage
1 tsp black mustard seeds
1 tsp cumin seeds (jira)
1 tsp cumin powser
1 tsp corriander powder
1 tsp cayenne pepper powder
sliver of fresh ginger
1 can of coconut milk
2 tsps coconut oil
sprinkle of Himalayan salt (to taste)
Fresh cilantro
 

Recipe

Chop all veggies. Saute onions in melted coconut oil and add freshly ground up cumin seeds and mustard seeds. Then add in the tomato and stir for a couple of minutes. Proceed to add the cabbage and bok choy stems and stir for a couple minutes. Add the cumin powder, corriander powder and cayenne powder. Add a little bit of water if it dries out. Then add the bok choy leaves and stir in. After it's all mixed in, pour in the coconut milk and mix well. Cover and simmer for a few minutes. Then add some fresh spinach leaved and keep them on top of the food without mixing in, and close lid so they can steam for just a couple minutes. When they appear to be a little wilted, turn the fire off and mix all together. Then add some fresh cilantro on the top, and it's ready to serve! Cook up some quinoa, and pour the sauce over it.