Chickpea and Mushroom Mustard Curry

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.