Ingredients:
·
2 Tablespoons olive oil
·
1 large onion, finely diced
·
2 cloves of minced garlic (or 1 tbsp. of garlic powder)
Spices:
·
1/2 teaspoon fresh Ginger, finger grated
·
1 Tablespoon Curry powder
·
1/2 teaspoon. Garam Marsala (optional)
·
1 Tablespoon ground turmeric
·
1/2 tsp Cayenne Pepper ( reduce if you like it milder)
·
1/2 cup vegetable broth
·
½ cup coconut creamer or milk (add as needed)
·
½ tsp of black pepper
·
½ tsp of sea salt
·
½ tsp of honey
·
Sea Salt and Pepper to taste
Vegetables:
· 1 pound of mushrooms clean & chopped
·
1 tomato chopped
·
2 cups of spinach or kale
·
Indian Basmati/Lentil Rice for serving
Directions:
1. In a large pot, heat the oil
over medium-high heat. Add the onion and stir/cook, until golden brown, about 2
minutes. Reduce heat to medium, add the garlic and ginger; cook, stirring, for
1 minute. Add the curry, turmeric, and cayenne; stir for 30 seconds.
2. Add the mushrooms and tomatoes.
Cook until the vegetables are slightly tender just a few minutes doesn’t take
long.
3. Add the broth, coconut milk,
cinnamon, and bring to a boil. Reduce the heat to medium low or low and simmer
for a few minutes.
4. Add 2 heaping handfuls of
spinach or kale and stir in cook for a 1 minute until the spinach turns bright
green and take it right off the heat. Serve over rice. (for Indian basmati/lentil
rice simply boil basmati rice and lentils in veggie stock or add a veggie broth
cube when finish and garnish with parsley or oregano.)
