Sometimes experiments in the kitchen reap big rewards. This is the case with this featured recipe - Portobello Chickpea Curry. It has a rich, decadent taste - creamy and comforting at the same time. The Portobello mushrooms give it an almost meaty flavor, and the garbanzo beans make it so filling. Try this recipe over brown Jasmine rice or even over an open-faced baked potato or sweet potato. You will not be sorry you did!
Portobello Mushroom Curry
1 can lite or full-fat canned coconut milk
1 tbsp. almond butter or peanut butter
1 tsp. cumin
1/2 tsp. salt and pepper, or to taste
1 tbsp. lime juice
1 onion, sliced thinly
3 garlic cloves, diced finely
1-1/2" piece fresh ginger, 1-inch thickness, grated
3 Portobello mushrooms, sliced
2 cups spinach or collard greens, sliced or chopped
Jasmine rice or baked potatoes cut in half
Heat a large non-stick skillet over medium heat. Add small amount of water or vegetable broth to pan. Once the pan is warm, add garlic, onion, and ginger. Cook for about 3 minutes or until soft. Add Portobello mushrooms and cook for 3 additional minutes. Add cumin, curry powder, salt, and pepper.
Add coconut milk, almond or peanut butter, and lime juice. Simmer for 15 minutes. Add spinach or collard greens and cook for 2 additional minutes.
Remove from heat and serve over rice or baked potato.