1121 Cedar St
Campbell River, BC
Phone: 250-286-6011
Toll free: 1-877-922-6011
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Store Hours
Monday – Friday
9 am –  7 pm

Saturday
9 am – 6 pm

Sunday
10 am – 5 pm

Category: recipes

This is a quick and easy meal to prepare, a real one-pot wonder.

  • Gluten free
  • Dairy free
  • Vegan
  • Grain free
  • Soy free

curry

Ingredients:

  • 10 crimimi mushrooms
  • 1 small red onion
  • 3 cloves of garlic, crushed
  • 1 thumb size nugget of fresh ginger, minced
  • 1 small cauliflower chopped
  • 1 baby bok choy chopped
  • 1 lg can of tomatoes, I used Italissima Organic Plum Tomatoes
  • 1 lg can of Eden chickpeas
  • ½ can of coconut milk (regular not Lite)
  • several handfuls of baby spinach
  • salt & pepper to taste
  • 2 rounded tsp of curry powder
  • 1-2  TBS olive oil or coconut oil

Preparation:

  1. Pre-chop veggies, garlic, & ginger.
  2. Heat oil in pan.
  3. Add in mushrooms first and sauté for a couple of minutes to sweat out some of the water. (salt)
  4. Add in onions and sauté a couple of more minutes.
  5. Add garlic & ginger, cauliflower, & bok choy.
  6. Add curry spice and heat briefly.
  7. Add tomatoes, chickpeas & coconut milk & bring to a simmer.
  8. Add in handfuls of baby spinach and simmer until flavours come together and cauliflower is tender.

Serve alone or on a bed of brown basmati rice.