• Ingredients:
  • 1 cup white rice
  • 2 cups water
  • 8oz package of whole FunGuy white button mushrooms
  • 1 mini pumpkin (about 1 lb)
  • 1 red onion
  • 4 cloves garlic
  • 1 inch ginger root
  • ½ bunch fresh cilantro
  • 6 tablespoons olive oil, divided into 3
  • 2 cinnamon sticks
  • 4 cloves
  • 2 red chilies (optional)
  • ½ teaspoon cumin seeds
  • 2 tablespoons curry powder, divided
  • 1 teaspoon turmeric
  • ½ teaspoon coarse salt
  • ¼ teaspoon ground black pepper
  • ¼ cup vegetable broth, divided
  • 2 cups canned chickpeas, drained and rinsed
  • 13.5oz can of coconut milk
  • 2 cups spinach leaves
  • salt to taste
  • 1 lime

If you’re looking to curry favor with the entire family this weekend, why not do it the FunGuy way with a flavorful vegan curry! 

Curries may appear to be complicated dishes to stir up, but the most complex part of this one is in the mix of spices and flavors. Sure there are a few steps to get to the delicious end result, but we promise it’s well worth the effort!

DIRECTIONS:

  1. Combine the water and rice in a pot and bring it to a boil over high heat. Reduce the heat to low and cover with a lid. Allow the rice to cook 15 minutes, or until it seems most of the water has evaporated. Remove from heat, leaving the lid on and allow the rice to steam another 10 minutes. Fluff with a fork. 
  2. While the rice cooks, prepare the vegetables for the curry. 
  3. Brush off any debris from the FunGuy mushrooms with a damp cloth. Trim the stems of the mushrooms and discard before cutting the mushrooms into quarters and set them aside. Remove the stem and cut the bottom off of the pumpkin before cutting the outer skin off. Cut the pumpkin in half and scrape out the seeds and discard. Slice the pumpkin thinly before cutting them down to 1 inch pieces and set aside. Peel the onion and garlic and thinly slice the onion and mince the garlic. Peel the ginger root and grate it. Trim the ends of the cilantro stems and mince them and roughly chop the leaves, but keep each separate. 
  4. Heat 2 tablespoons of the olive oil in a deep saute pan over medium-high heat. Add the cinnamon sticks, cloves, cumin seeds, and chilies allowing them to toast in the oil for 1 minute before adding the onion, garlic, and ginger to the pan. Allow the onion and garlic to saute for 3 minutes. Remove the chilies and discard for a milder curry. 
  5. Add the quartered mushrooms and cilantro stems to the pan along with half of the curry powder and turmeric and stir to coat the mushrooms with the spices and oil. Stir in 2 more tablespoons of the olive oil so the mushrooms can fry lightly for about 4 minutes as they cook. Stir in half of the broth and gently scrap any bits of mushroom, onion, and garlic from the bottom of the pan. Transfer the cooked mushrooms to a bowl and cover. 
  6. If needed, add the rest of the oil to the pan before adding the pumpkin pieces, and sauteing for 7-8 minutes. Add more broth to the pan to help keep the pumpkin from sticking.  Toss the chickpeas and the mushrooms back into the pan, add the rest of the curry powder, coarse salt, and black pepper stir well. 
  7. Add half of the cilantro leaves and pour in the coconut milk, stirring well. Bring the mixture to a simmer, place a lid ajar on the pan to let some steam escape, and lower the heat to medium-low. Allow it to cook approximately 15 minutes. Turn off the heat. 
  8. To serve, spoon rice onto into a bowl and add the mushroom, pumpkin, and chickpea curry to the bowl. Cut the lime in quarters and squeeze the juice on top of the curry and top with the rest of the cilantro leaves. 
  9. Serve immediately. 

Have a Fun meal!