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).