Mushroom Curry

Mushroom Curry

Print Recipe
Make this versatile dish as a side or add brown rice, cauliflower rice, lentils or chickpeas for a main meal.

Ingredients

  • 1 inch knob of fresh ginger minced or grated or 1 teaspoon ground
  • 2 clove garlic minced
  • ½ medium onion chopped
  • 1 teaspoon olive oil or veggie broth
  • 1 cup mushrooms sliced
  • 2 colorful bell peppers sliced
  • 1 potato diced
  • 1 handful of leafy greens such as spinach kale, swiss chart, tatsoi, etc.
  • 1 can coconut milk
  • 1 tablespoon curry powder
  • 1 teaspoon turmeric
  • 1 tablespoon tamari
  • Salt to taste
  • Juice of 1 lime

Instructions

  • Saute minced ginger, onion, and garlic until onion is translucent, about 3-5 minutes on medium to high heat.
  • Add diced potato and bell pepper. Saute for 5-7 minutes.
  • Add mushrooms and coconut milk along with remaining spices. Cook for another 5-10 minutes on low to medium heat.
  • Add in leafy greens and cook until wilted.
  • Serve immediately or add brown rice, cauliflower rice, lentils or chickpeas to make it a meal.

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