Served over brown rice with steamed kale. Get in me! Or not. We can just be friends. That's cool, too...
Last night I was inspired by an unused spice in my spice cabinet—ground mustard seeds, aka mustard powder. I had never cooked with it before, so I started poking around in my fridge and pantry and this is what I came up with.
Chickpea and Mushroom Mustard Curry
Serves: 3/ Prep time: 10 minutes/ Cook time: 20-25 minutes
What You Will Need:
1 Tbsp E.V.O.O
1 Tbsp Earth Balance
3 Tbsp tomato paste
1 Tbsp apple cider vinegar
1 onion, diced
1 clove garlic, minced
2 cups mixed mushrooms—I used oyster, shitake and cremini
1 1/2 cups cooked chickpeas
2 cups veggies, roughly chopped—I used carrots, peas and green beans but improvise as you wish.
1 Tbsp curry powder
1 Tbsp cumin
¼ Tsp mustard powder
½ Tsp black pepper
½ Tsp cayenne pepper
Dash salt
To Make:
Step One
Add olive oil and Earth Balance to a medium sized saucepan, turn on medium heat.
Step Two
Once Earth Balance is melted, add onion and sauté until translucent. Add onion, cook stirring for 2-3 minutes until fragrant.
Step Three
Add chopped veggies and tomato paste, cook 3-4 minutes, stirring occasionally.
Step Four
Add chickpeas , mushrooms, cider vinegar and all spices. Cook 3-4 minutes. Turn down heat, cover and let cook for 10-12 minutes, stirring occasionally to prevent burning.
Serve over brown rice or whole grain of choice.
Note: I’m cooking again! As in, actually being inspired to prepare a meal–not juice it or assemble it. Perhaps that means I am over my quarter-life crisis, which for some reason I have associated with Summer and Fall of 2011, when I stopped wanting to spend time in my kitchen, the majority of my calories came from Ketel One and peanut butter and I had a habit of oversharing.
