(by Linda JohnPierre)
2 T. + 1 t. olive oil
16 oz. cremini ("Baby Bella") mushrooms, sliced or shitake mushrooms after being soaked overnight
2 t. chili powder
1 1/2 t. red curry powder
1 1/2 t. garam masala
1 t. smoked paprika
1 t. cumin
1/4 t. red pepper flakes
14 oz. can coconut milk
1 medium onion, chopped
1 medium red, yellow, or orange bell pepper, chopped
3 medium-large cloves garlic, chopped
1/2 in. piece fresh ginger root, peeled and chopped
1 lb. carrots, chopped (about 2 1/2 c.)
2 1/2 c. water
1/2 t. salt
1 T. peanut, almond, or cashew butter
3 c. fresh spinach
juice of 1/2 lime (about 2 T.)
salt and pepper to taste
In a large non-stick pot over medium heat, heat 1 t. oil.
Sauté mushrooms for about 5 minutes. Set aside.
Add 2 T. oil to the same pot, and reduce heat to low.
Add all the spices and cook about 2 minutes, adding a little water if they seem dry.
Raise heat to medium, and add onion and pepper.
Sauté 2 - 3 minutes.
Add garlic and ginger, and sauté for another 2 minutes.
Add carrots, water, and salt.
Bring to a boil, then reduce heat to low, cover and simmer about 20 minutes, or until carrots are tender.
Remove from heat, and use an immersion blender to puree the carrot mixture into a creamy sauce.
(Alternatively, use a food processor in two shifts, then return sauce to the pot.)
Over medium-low heat, stir in the nut butter, spinach, lime juice, and reserved mushrooms
Heat until spinach starts to wilt.
Serve with rice, quinoa, or Indian flatbreads.
Read Big, the story associated with this recipe.
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