Mushroom Kidney Bean Curry

Ingredients

Low-Fat Coconut Milk

1 1/2 tablespoons plain shredded coconut
3/4 cup soy milk

Curry

1 yellow onion, chopped
1/2 lb. mushrooms, sliced
3 garlic cloves, minced
1/2" nub fresh ginger, peeled and minced
1 jalapeño, diced small
1 tablespoon garam masala
2 teaspoons ground coriander
2 teaspoons ground cumin
1 15 oz. can diced tomatoes
1 15 oz. can kidney beans, drained and rinsed
1 teaspoon WYW Date Powder (optional)
2 cups fresh spinach
1/2 lime, juiced

To Serve:

rice or favorite starch

Featured SOS-Free Products

Date Powder

$16.95

Method

To make the Low-Fat Coconut Milk, add to a blender and blend until creamy. Set aside.

Add the onion, mushrooms, ginger, garlic, and jalapeño to a saucepan and sauté over medium-high heat for 3-5 minutes or until tender, adding a splash of water or veggie broth along the way to keep from sticking.

Add the garam masala, cumin, and coriander, and sauté for a couple more minutes, adding more liquid as needed.

Add the coconut milk to the saucepan along with the tomatoes, beans, and Date Powder and bring back to a simmer. Then add the spinach slowly and stir to wilt. Finally, add the lime juice, stir and enjoy!

We love this over any cooked starch like rice, quinoa, potatoes, etc.