Garlicky Greens Curry

Heat the oven to 350°F. Scrub and trim the potatoes; chop them into 1-inch pieces. Peel 4 cloves of garlic. Put the oil in a medium skillet over medium heat. When it’s hot, add the garlic and mustard seeds and sprinkle with salt and pepper. Cook, shaking the pan occasionally until they’re fragrant and the garlic begins to color, 3 to 5 minutes.

Add the curry leaves and curry powder and cook, stirring constantly until the garlic is coated and the spices are fragrant, about 1 minute more. Add 1 cup water and the potatoes and adjust the heat so the mixture bubbles gently but steadily. Cover and cook, stirring occasionally until the potatoes are tender, 15 to 20 minutes.

Rinse and trim the mustard greens; separate the ribs from the leaves; chop the ribs and cut the leaves into 1-inch ribbons. Cut around the pits of the dates, discard them, and chop the flesh. Wrap the pita in foil and put it in the oven until it’s warm, 5 to 10 minutes. Chop the cashews.

Add the mustard green ribs, dates, and coconut milk to the skillet and stir gently so the potatoes stay intact. Return the mixture to a bubble, cover, and cook until the ribs are almost tender, 2 or 3 minutes. Add the leaves, stir gently, and cover again. Cook, undisturbed, until the leaves are soft, another 3 to 5 minutes. Taste and adjust the seasoning. Serve the curry sprinkled with cashews, with the warm pita on the side.