Winter and in general colder times of the month could be affecting our moods due to lack of sunlight. Therefore I try to eat foods with lots of different colours and cook with more spices during fall and winter.
It helps to uplift the mood and supports the immune system! We end up eating lots of East Indian-inspired dishes.
This Vegetable coconut curry is our weekly staple during this time of the year; I know for sure Milan (my man) loves it as he asks for it all the time.
This dish is a perfect balance of protein, healthy fats and fiber. Using mushrooms in this dish gives a meaty texture. I like to serve it over jasmine rice, brown rice or coconut cauliflower rice with a side of greens
WHY I LOVE THIS EAST-INDIAN INSPIRED DISH
This vegetable coconut curry:
- Is packed with spices which are full of antioxidants that help support our immune system, while containing anti-inflammatory properties
- Is easy on digestion because it contains ginger and lots of spices
- Is protein rich, containing lots of yummy beans such as chickpeas
- Is packed with veggies, therefor fiber rich
- Contains healthy fats such as coconut oil and coconut milk
- Can be made in a larger batches, frozen, and used whenever you want
If you try this recipe let me know! Leave me a comment, star it, and make sure to tag your beautiful photo on Instagram #LoveNourishInspire. I’d love to see your amazing creations. Xo
Vegetable Coconut Curry with Mushrooms (GF + Vegan)
- 1 Tbsp coconut oil
- 1 medium onion - diced
- 3 cloves of garlic - minced
- 2 inches fresh ginger - grated
- 1 cup sliced carrots
- 2 cups cauliflower florets
- 1 cup shiitake mushrooms
- 1 cup trumpet mushrooms - sliced vertically see photos for detail
- ½ cup filtered water
- 1 14- ounce can garbanzo beans - drained and rinsed *
- 1 14- ounce can black eyed peas - drained and rinsed
- 1 cup frozen green peas - thawed
- 1 tsp turmeric powder
- 1 tsp curry powder
- ½ tsp hot curry powder - sub for regular curry powder if you don’t like spicy
- ½ tsp cumin powder
- 1 tsp salt
- 1 14- ounce can full fat coconut milk
- Chili flake, parsley and sprouts enough to garnish
Heat the coconut oil in a medium pot. Sauté the onions on medium-high heat for 3 minutes until they soften.
Add the garlic and ginger and sauté for another minute. Add the diced carrots, cauliflower florets, shiitake mushrooms, trumpet mushrooms and water. Turn the heat to medium and cook for 8 minutes, mixing occasionally.
Add the garbanzo beans, blacked eyed peas and green peas along with the spices (turmeric, curry powder, cumin, and salt), and stir.
Pour over the coconut milk. Turn the heat back to high and bring to a boil covered.
Once boiling, reduce the heat and simmer covered for 8 minutes.
Serve hot over your favourite rice. Garnish with chili flakes, cilantro and sprouts.
Leftovers can be refrigerated for up to 6 days or frozen for up to a month. Reheat before serving.
*You may cook your own beans if you don’t want to use canned beans