Leafy Green Curry with Mushrooms

As much as I love the Christmas season I’m not too keen on the weather that comes with it! Having a delicious hot meal in the evening can make all the difference to your mood, especially if you are beginning to feel drained by everything that goes hand in hand with the festive season. This Leafy Green Curry with Mushrooms is just the thing to fill you with nutrition and satisfy your appetite at the end of your day. To make enough for two people you’ll need the following ingredients:

leafy_green_curry_with_mushrooms_the_flexi_foodie2

1 tsp of coconut oil

½ a tsp of turmeric

1 tsp of cumin seeds

¼ of a cup of fresh basil

2 large tomatoes, finely chopped

1 tbsp of fresh grated ginger

1 cup of mushrooms

2 cups of fresh spinach, finely chopped

1 cup of kale, finely chopped

1 clove of garlic, finely chopped

1 red chill, finely chopped

2 cups of fresh broccoli

leafy_green_curry_with_mushrooms_the_flexi_foodie5So to begin, heat the oil in a medium sized frying pan and once hot, add the cumin seeds and leave for just 30 seconds before including the chopped tomato too.

leafy_green_curry_with_mushrooms_the_flexi_foodie3Next, grate the ginger into the pan and add the chopped chilli. Lower the heat and chop your mushrooms into thin slices.

leafy_green_curry_with_mushrooms_the_flexi_foodie5If the pan begins to get dry at this point then feel free to add a splash of water. Once the mushrooms are sliced, stir together for four or five minutes before adding the kale, spinach and broccoli into the pan.

leafy_green_curry_with_mushrooms_the_flexi_foodie7Let this cook for a few more minutes and then include the chopped garlic. At this stage you can add a little bit more water if necessary as well as salt and pepper to taste if you require. Your curry is now ready to serve!