Veggie Curry and Lentil Rice

Ingredients:

·         2 Tablespoons olive oil

·         1 large onion, finely diced

·         2 cloves of minced garlic (or 1 tbsp. of garlic powder)

Spices:

·         1/2 teaspoon fresh Ginger, finger grated

·         1 Tablespoon Curry powder

·         1/2 teaspoon. Garam Marsala (optional)

·         1 Tablespoon ground turmeric

·         1/2 tsp Cayenne Pepper ( reduce if you like it milder)

·         1/2 cup vegetable broth

·         ½ cup coconut creamer or milk (add as needed)

·         ½ tsp of black pepper

·         ½ tsp of sea salt

·         ½ tsp of honey

·         Sea Salt and Pepper to taste

Vegetables:

·       1 pound of mushrooms clean & chopped

·         1 tomato chopped

·         2 cups of spinach or kale

·         Indian Basmati/Lentil Rice for serving

Directions:

1.      In a large pot, heat the oil over medium-high heat. Add the onion and stir/cook, until golden brown, about 2 minutes. Reduce heat to medium, add the garlic and ginger; cook, stirring, for 1 minute. Add the curry, turmeric, and cayenne; stir for 30 seconds.

2.      Add the mushrooms and tomatoes. Cook until the vegetables are slightly tender just a few minutes doesn’t take long.

3.      Add the broth, coconut milk, cinnamon, and bring to a boil. Reduce the heat to medium low or low and simmer for a few minutes.

4.      Add 2 heaping handfuls of spinach or kale and stir in cook for a 1 minute until the spinach turns bright green and take it right off the heat. Serve over rice. (for Indian basmati/lentil rice simply boil basmati rice and lentils in veggie stock or add a veggie broth cube when finish and garnish with parsley or oregano.)