Fry mustard seeds and curry leaves in olive oil on med heat for 2 min or so.
Add green onions and cook for another few minutes.
Then add garlic, tomatoes, spices and chile paste. Stir well to combine.
Add peas and cook for a few minutes then add greens and stir to get them to cook down in size.
Add coconut milk and let simmer for a few minutes.
Add lemon juice and cilantro and serve over brown rice.
Sayyida suggested combining with two salads: cabbage carrot salad (baby cabbage sliced thinly, 2 carrots grated, olive oil, lemon, honey and black pepper dressing on top), and snap/snow peas and garlic scapes chopped and mixed together with no dressing.