Turmeric Mixed Mushroom Curry

Serving Size: 6 | Prep time: 10 | Cooking Time: 25 minutes

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Ingredients

• Green beans (12 oz bag) or 1.5 to 2 cups.

• 1 tbs coconut oil

• 1 head garlic minced

• 1 bag of mixed mushrooms (10 oz bag) or heaping 1 cup.

• 1 zucchini chopped

• 1/2 tsp turmeric

• 1/2 tsp coriander

• 1/2 tsp ginger

• 1/4 tsp red chili or depending on spice level

• 1 tsp + 1 tsp salt

• 1 can of coconut milk (13.5 oz) or 2 cups cashew cream

Directions

1. In a deep bottomed pan, boil water and salt. While waiting for water to boil, chop green and other veggies. When water is boiling, add the chopped green beans. After about 5 minute or when tender, remove from water. You can choose to not steam the beans, just boil with the sauce longer.

2. Wash the pot in water so it’s not hot anymore and wipe. Make sure it’s dry.

3. Turn on flame again and add coconut oil. When hot, add garlic. Cook briefly. Then add mushrooms cook and cover for about 3 minutes.

4. Add zucchini and all the spices, and cover, 5 minutes.

5. When veggies are cooked, add the coconut milk and steamed green beans and salt.

6. Cover and simmer for about 2 minutes.

You can eat this curry with rice or noodles. In the video, I use it as gravy for mashed potatoes with a side of baked tofu.