20 May 2015

Japanese-Style Mushroom Curry

Whoa, look at them dark clouds rolling in. This rainy weather calls for a comforting dinner. How does a bowl of rich, flavourful vegan curry sound?

3 large onions, roughly chopped
10 cloves garlic, roughly chopped
3cm fresh ginger, roughly chopped
5 tablespoons curry powder
500g assorted mushrooms (we're using a mix of oyster, shitake and straw)
200g pumpkin puree
1 stalk leek, sliced
Extra virgin coconut oil
Filtered water (we're using Kangen 9.5 alkaline water) 
Sea salt + cayenne pepper

1. Blend the onions, garlic, ginger and curry powder together until they form a thick paste

2. In a pot, heat some extra virgin coconut oil. Sauté the blended curry paste until it starts to dry up.

3. Add water; stir until the paste mixes evenly.

4. Add pumpkin puree; stir until evenly mixed.

5. Add leeks and mushrooms.

6. Cook until leeks and mushrooms soften.

7. Season with sea salt and cayenne pepper.

8. Turn off heat, and dive in! Best enjoyed with steaming-hot brown rice.

Since the accent of spices is not as strong as the usual Indian / Malay curries that we’re used to here, this gravy is a whole lot more versatile and can be used in many ways! 

We usually cook up a big batch at the start of the week, and use half of it as base for all sorts of dishes, from vege-based stir-fries to pasta casseroles.  

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