Creamy Coconut Mushroom Curry

Ingredients:

1 tablespoon coconut oil

1 onion, chopped

4 cloves garlic, chopped

5 cm piece ginger, chopped

1 red chili pepper, seeded and chopped

450 g chestnut/cremini mushrooms, coarsely chopped

100 g green beans, cut into thirds

1 tablespoon GARAM MASALA

1 teaspoon ground cumin

1/2 teaspoon ground turmeric

1/2 teaspoon black mustard seeds (optional)

1 tablespoon tomato paste

400 g can coconut milk

1/2 lime (juice squeezed)

Directions:

1. Heat the coconut oil in a pan over medium heat, then add the onion. Fry for 3-4 minutes (until they start to soften), then add the garlic, ginger and chilli. Fry for another minute (until they release their aroma).

2. Then add the spices to the pan and fry for a minute, stirring constantly. Add the tomato paste and mix everything together.

3. Add the chopped mushrooms and green beans. Fry for about 5 minutes until the mushrooms soften slightly and start to release some liquid.

4. Finally add the coconut milk. Mix well and bring to the boil.

5. Simmer for 15 minutes (uncovered). The mushrooms and green beans should be soft and the curry itself should be creamy and golden brown.

6. Squeeze in a little lime juice.

Yield: 4 servings

Recipe: forkfulofplants.com