GREEN CURRY with MUSHROOMS, BELL PEPPER + PEAS
Serves two or three.
3 garlic cloves
1 tablespoon chunk ginger
1 heaping tablespoon coconut oil
2 tablespoons green curry paste
1 teaspoon turmeric powder
1/2 teaspoon ground black pepper
2 cups mushrooms
1 bell pepper
1 cup peas
1 can (400 ml) coconut milk
2 cups cooked brown rice
2 tablespoons kimchi (optional but yay for probiotics)
To make the curry: mince the onion, garlic and ginger. Roughly chop the mushrooms and bell pepper. Heat the coconut oil in a pot on medium heat and add the chopped onion, garlic and ginger. Once the onions are translucent add the curry paste and mix it into oil. Add the turmeric and black pepper, then the mushrooms and bell pepper, mixing it all up so the veggies are coated in the spices and oil. Add the coconut milk and let the curry simmer until it’s thickened up and the veggies are tender. Throw in the peas and as soon as they are cooked, take the curry off the heat and enjoy it with some rice! This would be delicious topped with some roasted peanuts and cilantro as well. Just saying.