Vegetable Curry
Rated 5.0 stars by 1 users
Cook Time
20-25 minutes
Ingredients
1 Acorn Squash
1 Large Sweet Potato
2 Carrots
1 Onion
3 Cloves Garlic
1 teaspoon fresh ginger or ginger paste
1 Bay Leaf
2 teaspoons Dry Thyme
3 teaspoons salt (adjust to taste)
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2 teaspoons Magical
Butter Mushroom powder(Lions Mane or Turkey tail)
1 can Coconut Milk +1 Can Water
2 tablespoon Olive Oil
4 teaspoons of your favorite curry powder (red curry, Madras, etc)
Directions
Dice all vegetables into medium sized pieces. Set aside.
Mince garlic.
Heat oil in a medium sized pot and stir in 2 teaspoons of your curry powder until a little bit of smoke starts to occur.
Add onions, sauté till soft, then add in garlic and ginger. Cook for 30 seconds.
Now add all your veggies and sauté for about 2 mins to create so depth in flavor.
You can now add in your coconut milk and water. Stir.
Add your bay leaf thyme and salt.
Bring to a boil. Once come to a boil lower heat to a simmer.
Cook for about 20-25 mins on medium-low flame. Stirring occasionally.
Serve over rice. (Optional)
Garnish with potato chips and scallions. (optional)
