Coconut Curry

Autumn evenings lend themselves to something like this curry-liciousness. Plant-based. Dairy-free. Gluten-free. Immune-boosting with zinc (chickpeas), selenium (mushrooms + spinach) and vitamin A (spinach and yellow bell pepper). Super satisfying and easy breezy with serious yum factor, too. I’m #obsessed with romanesco - my new better-than-cauliflower, and highlight it this recipe.


1” fresh ginger root, grated or julienned 

1 clove garlic, finely chopped 

1 package (5 to 6 medium to large) shiitake mushrooms, sliced

1 can (15 oz) garbanzo beans

1  (15 oz) can full fat coconut milk

1 cup romanesco florets or 1/2 cup English peas, preferably fresh, though frozen work, too

20 shakes of curry powder  

1 cup vegetable broth, water, or an additional cup of coconut milk

Handful of baby greens (spinach, chard, kale)

Chopped fresh cilantro for garnish

Sliced lemon or lime for garnish

Optional: Aleppo pepper 

Optional:  Sautéed cauliflower rice


1. In a large skillet or medium pot, add the ginger an garlic, coconut milk, shiitakes, garbanzo beans, sliced water chestnuts, peas or romanesco, curry powder.  Heat over medium-high heat and then lower to a simmer.

2. Before serving, add the greens and allow them to wilt.  

3. To Serve: Divide the vegetables and sauce amongst the bowls. If you would like, serve over sautéed cauliflower rice. Garnish with cilantro and Aleppo pepper (optional).