22 Jul

Enjoy meat-free, pure vegan mushroom veg curry. This meal is full of flavor and goodness. It’s not only delicious and exotic but healthy too as this dish has lots of protein and carbs and vitamins and calcium.

1 onion chopped
1head of  broccoli cut into florets
 1 red capsicum sliced
500 grams of large meaty flat mushrooms chopped largely
1 cup chopped kale
1 cup spinach
3 cloves crushed garlic
2 tablespoons crushed ginger
Large tablesppon Tumeric
2 tablespoons of your choice curry powder
I can coconut milk
2 tablespoons of tapioca flour with a little water to mix
A drizzle of maple syrup.
Rice of your choice.
2 tablespoons of olive oil.
2 tablespoons veg stock.
Heat oil in frypan then add onion and saute till tender. Add garlic, ginger, and stir through for 1 min. Add curry powder and turmeric and stir through for 30 seconds. Add chopped mushrooms stir for a min till coated. Add capsicum, broccoli florets than the can of coconut milk. Put the lid on pan and heat. Simmer for 5 min till broccoli tender or to your liking. Take the lid off add maple syrup and vegetable stock then the tapioca with water. Let the sauce thicken if you want it thicker add a little more tapioca powder. Add the kale and spinach and mix through.
Serve with your favorite rice.
Gill Calvert