Winter Recipe: Hot and Hearty Mushroom Curry

Warm up this season with a toasty and delicious winter recipe.

Even though California isn’t known for it’s wet, windy, and winter weather, the temperatures are still lower than we’d like them to be. Because of this, the winter sweaters are pulled out of boxes and the heating systems are put to good use. This year, don’t face the winter weather without the right food in your system! Whip up this winter recipe of mushroom curry that will leave you feeling full and warm.

Ingredients

For the spices

  • 2 teaspoons chili powder
  • 1 1/2 teaspoon red curry powder
  • 1 1/2 teaspoons garam masala
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1/4 teaspoon red pepper flakes

For the curry:

  • 2 tablespoons plus 1 teaspoon olive oil
  • 16 ounces Cremini mushrooms, sliced thick
  • 1 medium onion, chopped
  • 1 medium red, yellow or orange bell pepper, chopped
  • 3 medium-large cloves garlic, chopped
  • 1/2-inch piece fresh ginger root, peeled and chopped
  • 1 pound carrots, chopped into 1 inch-ish pieces (about 2 1/2 cups)
  • 2 1/2 cups water
  • 1/2 teaspoon salt
  • 1 tablespoon peanut butter
  • 3 cups spinach greens
  • Juice of 1/2 lime (about 2 tablespoons)
  • Salt and pepper, to taste

Preparation

  • In a large non-stick cooking pot, heat 1 teaspoon of oil on medium. Sauté the mushrooms for about 5 minutes, or until they’re quite juicy and reduced in size. Remove to a plate and set aside.
  • Add 2 tablespoons of oil to the same pot and reduce the heat to low. Add all the spices and let them bloom in the oil for about two minutes. Add a little water if they’re looking dry.
  • Raise the heat to medium and add the onion and pepper. Saute for about 2-3 minutes. Add the garlic and ginger and sauté for another two minutes. Reduce the heat and add a little water if needed.
  • Add the carrots, water, and salt and raise the heat to high; bring to a boil. Reduce the heat to low, cover and let simmer for about 20 minutes, or until the carrots are tender.
  • Remove from heat and use an immersion blender to puree the carrot mixture into a creamy sauce. You can also use a food processor and do it in two shifts. If using a food processor, when you’re done return the sauce to the pot.
  • Heat the sauce on medium-low and stir in the peanut butter, greens and mushrooms. Heat through until the greens start to wilt.
  • Serve alone or with your favorite rice, quinoa or flatbread.

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