Mushroom-Spinach Curry

(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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