Easy Turmeric Curry
Ingredients
2 large handfulls of Mushrooms (preferably Shimeji or Oyster)
1 small Eggplant
1 cup chopped Pumpkin
1/2 cup Cooked Chickpeas
2 tbsp Olive Oil or Ghee
1 large Onion thinly sliced
1 inch piece of Ginger
1 inch piece of Turmeric (optional)
1 long Red Chilli, thinly sliced
4 Garlic Cloves, thinly sliced
1 tsp Ground Turmeric
1 can Coconut Milk
2 cups Cooked Quinoa
1 Lime
6 tbsp Coconut Yoghurt
1/2 cup Toasted Coconut Flakes
Fresh Corrianger and Leafy Greens (optional)
Instructions
- Whiz up mushrooms in your food processor by pulsing until it resembles minced meat, 2-3 times.
- Add to non stick pan on high heat with ghee and eggplant. Cook until golden, add pumpkin, and chickpeas, then sliced onion.
- Reduce heat to medium. Add ginger, chile, garlic, and turmeric and cook, stirring often and reducing heat if bottom of pan gets very dark, until vegetables are softened and fragrant.
- Add coconut milk and ¼ cup water and bring to a simmer. Cook, stirring occasionally, until slightly thickened, about 5 minutes.
- Season with salt and pepper. Serve with quinoa or rice if you prefer, coconut yoghurt, toasted coconut flakes, chopped coriander and some leafy greens.
