Easy, flavorful and a fun look back on where I started with this food blog! So glad my photography skills have improved! ?
In a large dutch oven or skillet, heat the oil over medium heat, and, when hot, add the mushrooms to the pan and cook, stirring occasionally, until the mushrooms have released most of their liquid and are lightly carmelized- about 5 mins. Add the onion, garlic, ginger, thyme, curry powder, and paste, stirring until the vegetables are soft. Season with salt and add the stock, coconut milk, and brown sugar. Bring to a boil and add the potatoes, carrots, zucchini, and cashews to the pot - this is where you would add your meat or tofu-. Continue to cook until all the vegetables are tender. Add the peas, vinegar, and cilantro. Mix the water with the corn starch and add to the pan, stirring until thickened. Serve over basmati rice and top with the squeeze of fresh lime juice.
by Heather Cheney