Cook Time: 30 minutes
Makes about 2 servings
The ingredients
About 3 cups of oyster mushrooms pulled into segments
1 cup of red onions chopped
1 minced garlic clove
1-1/2 tsp of curry powder
1/2 cup of veggie stock or water
3 tbs of coconut oil
1 tsp of grated ginger
2 cups of coconut milk (I know it's not the best but I use canned when making this recipe. It tends to be much thicker in consistency. However you can use fresh coconut milk and add in Irish moss until the desired thickness is achieved)
3 cups of leafy green vegetables (I used a blend of kale & Swiss Chard)
Instructions
Place a large skillet over medium heat and add in the oil and curry powder. Stir while cooking for 2-3 minutes.
Next add in the onion, garlic, ginger and mushrooms and cook while stirring occasionally for 6-7 minutes.
Next carefully stir in the veggie stock or water and add in the leafy greens, Stir for about 2-3 minutes or until the greens begin to wilt.
Next pour in the coconut milk. Cook while stirring for an additional 3-4 minutes.
Add salt to taste
