(by Linda JohnPierre)
2 T. + 1 t. olive oil
16 oz. cremini ("Baby Bella") mushrooms, sliced or shitake mushrooms after being soaked overnight
2 t. chili powder
1 1/2 t. red curry powder
1 1/2 t. garam masala
1 t. smoked paprika
1 t. cumin
1/4 t. red pepper flakes
14 oz. can coconut milk
1 medium onion, chopped
1 medium red, yellow, or orange bell pepper, chopped
3 medium-large cloves garlic, chopped
1/2 in. piece fresh ginger root, peeled and chopped
1 lb. carrots, chopped (about 2 1/2 c.)
2 1/2 c. water
1/2 t. salt
1 T. peanut, almond, or cashew butter
3 c. fresh spinach
juice of 1/2 lime (about 2 T.)
salt and pepper to taste
In a large non-stick pot over medium heat, heat 1 t. oil.
Sauté mushrooms for about 5 minutes. Set aside.
Add 2 T. oil to the same pot, and reduce heat to low.
Add all the spices and cook about 2 minutes, adding a little water if they seem dry.
Raise heat to medium, and add onion and pepper.
Sauté 2 - 3 minutes.
Add garlic and ginger, and sauté for another 2 minutes.
Add carrots, water, and salt.
Bring to a boil, then reduce heat to low, cover and simmer about 20 minutes, or until carrots are tender.
Remove from heat, and use an immersion blender to puree the carrot mixture into a creamy sauce.
(Alternatively, use a food processor in two shifts, then return sauce to the pot.)
Over medium-low heat, stir in the nut butter, spinach, lime juice, and reserved mushrooms
Heat until spinach starts to wilt.
Serve with rice, quinoa, or Indian flatbreads.
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