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Mushroom, Broccoli And Coconut Curry


Ingredients:


2 tbs coconut oil
1 tsp cumin seeds
1 yellow onion, chopped 
2 garlic cloves, minced 
1 1/4 in fresh ginger, grated
2 red chiles, minced
1 tsp ground turmeric
1 tsp ground cumin
1 tsp curry powder
1 c mushrooms, sliced
1 head broccoli, cut into flourets 
4 large tomatoes, chopped
1 can coconut milk 
1 2/3 c water (can just fill can coconut milk with water after use) 
4 handfuls of washed spinach
2 large handfuls of washed kale, torn and large stems removed
Handful of cilantro, chopped for garnish
Sea salt and ground pepper to taste

Cooked brown rice for side

Chopped almond slivers for garnish 


Melt oil in large saucepan and add cumin seeds. Fry until seeds are fragrant and start to pop, add onions, garlic, ginger and chiles and fry for about 2 minutes. 

Add ground spices and cook for another 5 minutes. Add the mushrooms, broccoli, tomatoes, coconut milk and water and cook for 10-15 minutes, until mushrooms are soft. 

Stir in spinach and kale, until wilted. 

Serve over Bren rice and garnish with cilantro and almonds 


(Recipe from Julie Montagu's "SUPERFOODS")

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