lemony chickpea curry

食材

1 onion, diced

1 carrot, sliced fairly thin

2 tbsp minced garlic

1 tbsp ginger, grated

2 bay leaves

1/4 tsp fresh cracked black pepper

1/8–1/4 cup dried shitake mushrooms, stems removed and ripped into 1cm pieces

2 tbsp Madras or yellow curry powder

1/2 tbsp salt

1/2 tbsp msg

1 can petite diced tomatoes

1 can coconut milk (Thai brands are best imo)

1/2 cup frozen peas

2/3 cup chopped greens

步驟

saute carrots for 2 minutes before adding onions. saute until onions are starting to go translucent, then add bay leaves, pepper, and mushrooms. after onions are translucent, add half can of tomatoes and saute, stirring frequently, until liquid is reduced. add the rest of the tomatoes, coconut milk, and the rest of the seasonings. add more msg, salt, and curry powder if needed. simmer for 5-10 minutes, or until carrots are all fully tender. add chickpeas and frozen veggies, and bring back to a simmer to ensure frozen veggies are up to temp. take off heat and serve with rice, naan, or sourdough toast.