1large chunkat least 2 inches / 5 cm fresh ginger root, minced
1generous tsp turmeric powder
1tspyellow curry powder
1tspsea salt
1400ml can of coconut milk
2piecesof lemon grasssmashed
5kaffir lime leaves*optional but highly recommended
3medium carrotssliced
3cupsof broccolichopped
2cupsof organic mushroomswe used mix of oyster & shiitake, cut into larger pieces
1/3cupraw cashews
2large handfuls fresh kalechopped
1/2limejuice
Instructions
In a deep skillet over medium heat, add the coconut oil and shallot. Sauté for 3 min. Add in ginger, turmeric, curry powder and salt, cook for another minute (adding slash of water if too dry).
Mix in the coconut milk, lemongrass and kaffir lime leaves. Stir it up and bring to gentle boil.
Toss in the carrots and broccoli pieces. Cook for 5 min then add mushrooms and cashews. Lower the heat and simmer for about 10 minutes. Stir occasionally.
Serve over quinoa, black rice or zoodles (spiralized zucchini).
Notes
*Kaffir lime leaves are much cheaper bought frozen in oriental supermarkets and keep well in the freezer till needed.