Try this delicious recipe from the South African Mushroom Farmers’ Association. Visit their website for more recipes.
Serves 4
INGREDIENTS
2 Tbsp olive oil
1 large red bell pepper, diced
1 red onion, sliced into petals
2 cloves garlic, minced
1 Tbsp fresh ginger, grated
1 tsp hot curry powder
1 tsp garam masala
½ tsp ground turmeric
200g kale, roughly chopped
1 x 400g tin coconut milk
2 Tbsp smooth peanut butter, no sugar added
1 x 400g tin chickpeas, rinsed and drained
400g white button mushrooms, sliced
Juice of 1 large lime
2 cups cooked quinoa, for serving
Lime wedges, for serving
Fresh coriander, for serving
METHOD
- Heat oil in a large buffet casserole over medium-high heat.
- Add red pepper and onion. Cook briefly until the onion has just softened.
- Add garlic, ginger, curry powder, garam masala, turmeric, salt and pepper. Cook until fragrant.
- Add the kale and cook until just wilted.
- Pour in the coconut milk and add the peanut butter.
- Stir and bring to a simmer.
- Add the chickpeas and mushrooms. Stir well.
- Simmer for a few minutes until the sauce thickens slightly and the mushrooms are cooked but retain some texture and bite.
- Remove from the heat and squeeze over fresh lime juice.
- Serve in bowls over freshly cooked quinoa with extra lime wedges and plenty of fresh coriander.