Easy Turmeric Curry

Ingredients

• 2 large handfulls of mushrooms (preferably shimeji or oyster)
• 1 small eggplant
• 1 cup chopped pumpkin
• 1/2 cup cooked chickpeas
• 2 tbsp olive oil or ghee
• 1 large onion thinly sliced
• 1 inch piece of ginger
• 1 inch piece of turmeric (optional)
• 1 long red chilli, thinly sliced
• 4 garlic cloves, thinly sliced
• 1 tsp ground turmeric
• 1 can coconut milk
• 2 cups cooked quinoa
• 1 lime
• 6 tbsp coconut yoghurt
• 1/2 cup toasted coconut flakes
• fresh corrianger and leafy greens (optional)

Directions

Whiz up mushrooms in your food processor by pulsing until it resembles minced meat, 2-3 times. Add to non stick pan on high heat with ghee and eggplant. Cook until golden, add pumpkin, and chickpeas, then sliced onion. Reduce heat to medium. Add ginger, chile, garlic, and turmeric and cook, stirring often and reducing heat if bottom of pan gets very dark, until vegetables are softened and fragrant. Add coconut milk and ¼ cup water and bring to a simmer. Cook, stirring occasionally, until slightly thickened, about 5 minutes. Season with salt and pepper. Serve with quinoa or rice if you prefer, coconut yoghurt, toasted coconut flakes, chopped coriander and some leafy greens.