Vegetables Coconut Curry

Ingredients

• 1 tbsp olive oil
• 1 large Lion's Mane Mushroom ((or other mushrooms), sliced)
• 5 collard greens leaves ( de-stemmed, sliced thinly, like strings)
• 1 red bell pepper (cored and sliced)
• 1-2 small baby bok choi (separate the greens from the bulb, and slice all)
• 1 small sweet potato, steamed (cubed)
• fresh cilantro
• splash of lime or lemon juice
• 1/3 cup store bought vegan coconut curry, or (Lemon Curry by Brooklyndelhi.com)
• 1/3 cup coconut milk with Thai curry paste, or (Red or Green Curry Paste)
• 1/3 cup coconut milk
• 1 tsp turmeric powder
• 1/2 tsp cumin powder
• 1/2 tsp coriander
• freshly grated black pepper
• 1 small piece of fresh ginger
• 2 tbsp onion
• 1/2 lemon juice

Instructions

1. 1

   If you make your own coconut curry sauce, blend all the ingredients in a high power blender and let sit for the flavors to mix while you prepare the vegetables

2. 2

   Warm up the 1 tbsp olive oil in the pan at medium temperature

3. 3

   clean the mushroom with a cloth (never wash mushrooms under water. They will absorb the water and become mush and spongy), slice and saute in the olive oil until it begins to soften and begins to turn brown

4. 4

   Add the collard greens and saute at reduced heat to low-medium, to unable them to sweat and turn bright green (1-2 min)

5. 5

   Add the Bok choy bulb slices and red bell pepper and saute 2 more minutes until softer

6. 6

   Add the sweet potato cubes to warm them up and the bok choy greens

7. 7

   Lastly add the coconut sauce and stir for another 2 minutes

8. 8

   Serve with cilantro and a splash of lime juice.