Immune supporting turmeric, lentil and vegetable curry with shiitake mushrooms

This is probably one of my favourite meals! It is so grounding and nourishing and I love all of these spice flavours combine together. This recipe is so easily adaptable

-       Can’t find shiitake mushrooms – swap for regular

-       Don’t like cauliflower – swap for another sweet potato

-       Swap vegetables up for what you have at home

Here’s what you need:

Ingredients:

Curry Mix:

4-6 tsp ground turmeric (adjust for your taste/quality of turmeric powder)

1 tsp ground cinnamon

1 tsp gram masala

1 tsp ground cumin

2 tsp coriander seeds

¼ tsp cayenne pepper

1 x can of tinned tomatoes

1 x can coconut milk

1 sweet potato

½ cauliflower

2 carrots

1 bunch kale

3/4 packet of dried shiitake mushrooms

1 cup dried lentils

Method:

1.     Soak lentils for 6-12 hours in water (store in fridge while soaking).

2.     Soak shiitake mushrooms in 2 cups of water for 15 mins prior to cooking.

3.     Chop cauliflower, carrot, sweet potato and add to pot on high heat.

4.     Add coconut milk, tinned tomatoes and spices and bring to a boil.

5.     Drain the lentils and add them as well as the shiitake mushroom to the pot.

6.     Reduce heat to a simmer.

7.     Cook for 45 mins, stirring occasionally.

8.     Add kale and allow to cook for a further 5 mins.

9.     Serve with fresh parsley, Greek or coconut yoghurt and a pinch of salt to taste.

10.  Enjoy!