This dish is for all the mushroom lovers out there. It is creamy and comforting and quick to whip together. As with the lentil chilli, use onions and garlic if you like.
I use turmeric in nearly all dishes for its anti-inflammatory properties.
Serves 2-4 people
1 tbsp coconut oil
1 chilli, chopped
thumb sized amount of ginger, chopped
1/8 tsp asafoetida (optional)
1/4 tsp turmeric
3 cups chopped mushrooms
2 cups chopped brussel sprouts or broccoli
1.5 tbsp tamari or good quality soya sauce
1 cup roasted cashews (I roast in the oven for 10 minutes)
2 cups milk (I used nut milk)
juice of half a lemon
1 tsp salt (I use pink Himalayan salt)
1/4 tsp freshly ground pepper
2 cups brown rice pasta or whatever pasta you have available
Cook the pasta.
While the pasta is cooking fry the asafoetida in the hot oil for a few seconds.
Add the chilli and ginger and fry for a few minutes.
Add the turmeric and fry for a few seconds.
Add the mushrooms and brussel sprouts and cook for about 15 minutes. Add a dribble of water if the mushrooms stick to the pan.
Add the sauce ingredients into a blender and blend until smooth.
When the mushrooms and vegetables have cooked, mix in the sauce and pasta and cook for 5 minutes on a low heat.