This dish is simple to prepare, but the flavours are warm and delish! The name garam masala literally translates as ‘warm spice mix.’ It is a genius combination: cinnamon provides sweetness, pepper provides heat, nutmeg adds a layer of complexity and coriander is the source of a lemony flavour and texture. Add the umami flavours of mushrooms with fresh raw baby spinach and you are in for a heart-warming and healthy meal.
– makes 2 large servings
4 cloves garlic, minced
1 medium yellow onion, diced
2 medium-sized portobello mushrooms, sliced
10 shiitake mushrooms, sliced
3 cups organic raw baby spinach
1 cup Marsala wine
½ cup low-sodium vegetable broth
1 handful parsley, chopped
1 Tbsp thyme
2 Tbsp nutritional yeast
1-1½ Tbsp Garam Masala
⅓ cup cashew cream*
In a medium sauce pan, water sauté minced garlic, diced onions, Marsala wine, vegetable broth for 5 minutes, stirring frequently. Add garam masala, thyme and nutritional yeast and sauté a little longer.
Add sliced shiitake mushrooms, diced portobello and baby spinach to the pan and continue to stir frequently. The baby spinach should wilt after just a few minutes. Simmer for about 10 more minutes.
In a blender, mix ⅓ cup raw cashews with ¼ cup boiling water. Blend until a smooth cream forms. Add your cashew cream to your stew and it is ready to serve.
Thank you to Talia Fuhrman ‘Love Your Body’.
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