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In a large non-stick cooking pot, heat 1 teaspoon of oil on medium. Sauté the mushrooms for about 5 minutes, or until they’re quite juicy and reduced in size. Remove to a plate and set aside.
Add 2 tablespoons of oil to the same pot and reduce the heat to low. Add all the spices and let them bloom in the oil for about two minutes. Add a little water if they’re looking dry.
Raise the heat to medium and add the onion and pepper. Saute for about 2-3 minutes. Add the garlic and ginger and sauté for another two minutes. Reduce the heat and add a little water if needed.
Add the carrots, water and salt and raise the heat to high; bring to a boil. Reduce the heat to low, cover and let simmer for about 20 minutes, or until the carrots are tender
Remove from heat and use an immersion blender to puree the carrot mixture into a creamy sauce. You can also use a food processor and do it in two shifts. If using a food processor, when you’re done return the sauce to the pot.
Heat the sauce on medium-low and stir in the peanut butter, greens and mushrooms. Heat through until the greens start to wilt.
Serve alone or with your favorite rice, quinoa or Indian flatbreads.
This recipe has the following nutrient totals:
Protein 4.78 g
Carbohydrates 22.5 g
Iron 0.56 mg
Fiber 6.80 g
Calcium 50.9 mg
(plus many more nutrients)
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