Mushroom Butter Nut Squash Coconut Curry

This doesn't look like much, but the flavors EXPLODE in your mouth.  It's so good!

Saute:
2 T ghee or light olive oil
2 T garlic/ginger paste (see instructions here or see video below)
3 cups or more sliced mushrooms (I used white button mushrooms & baby portabellas)
Cook until the mushrooms start to release liquid.
Add:
3 small sliced zucchini
Cook until they start to get soft.

Add:
1 T Red Curry Paste

1/2 can coconut milk (If using light coconut milk, use a full can and omit water.)

1/2 cup or more water 

2 cups shredded cabbage

2 cups fresh spinach

2 cups steamed butternut squash, cubed

Cook until the spinach is wilted and all ingredients are heated through.  

This makes a filling meal on it's own (due to the squash), but it can be served over brown rice to add more fiber to the meal.

Spicy Chickpea Curry Stew

Spicy Chickpea Curry Stew

1/2 medium onion, chopped

1 cup sliced mushrooms

1/4 cup or more yellow curry paste (more if desired, but be careful, it's spicy!)

1 T olive oil

Cook in the bottom of a large stock pot until onions and mushrooms are cooked. 

Add:

2 cans of coconut milk

1 can of water (use can from coconut milk)

2 sliced zucchini

1 small head of chopped cauliflower

4 cups cabbage/coleslaw mix

1 can garbanzo beans

Cashews, chopped

Cook until the cauliflower is soft.  Spoon over brown rice, sprinkle with chopped cashews and enjoy!

This is what it looked like before it cooked down (after adding the veggies and beans).