Easy Turmeric Curry

Name: Easy Turmeric Curry
Prep time: 15 min
Yield: 3 servings
Ingredients: 2 large handfulls of mushrooms (preferably shimeji or oyster); 1 small eggplant; 1 cup chopped pumpkin; 1/2 cup cooked chickpeas; 2 tbsp olive oil or ghee; 1 large onion thinly sliced; 1 inch piece of ginger; 1 inch piece of turmeric (optional); 1 long red chilli, thinly sliced; 4 garlic cloves, thinly sliced; 1 tsp ground turmeric; 1 can coconut milk; 2 cups cooked quinoa; 1 lime; 6 tbsp coconut yoghurt; 1/2 cup toasted coconut flakes; fresh corrianger and leafy greens (optional)

A quick curry that helps reduce inflammation.

Total time: 15 min
Servings: 3

gluten free
refined sugar free
dairy free
soy free
vegetarian
vegan

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Instructions

1
Whiz up mushrooms in your food processor by pulsing until it resembles minced meat, 2-3 times
2
Add to non stick pan on high heat with ghee and eggplant
3
Cook until golden, add pumpkin, and chickpeas, then sliced onion
4
Reduce heat to medium
5
Add ginger, chile, garlic, and turmeric and cook, stirring often and reducing heat if bottom of pan gets very dark, until vegetables are softened and fragrant
6
Add coconut milk and ¼ cup water and bring to a simmer
7
Cook, stirring occasionally, until slightly thickened, about 5 minutes
8
Season with salt and pepper
9
Serve with quinoa or rice if you prefer, coconut yoghurt, toasted coconut flakes, chopped coriander and some leafy greens