Mushrooms and Collards Masala

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In this recipe, the mushrooms and collards are flavoured with light tomato masala sauce. The delicious masala sauce is mildly spiced with fresh ginger, garlic and Indian spices adding warmth to this healthy gluten-free vegan dish. Serve as a starter or over rice, quinoa or boiled potatoes. This vegan gluten-free recipe is paleo and keto

Ingredients

  • 3 Tbsp. Coconut oil or extra virgin olive oil, divided
  • 1 Tbsp. Minced garlic
  • 1 Tbsp. Minced ginger
  • 1 tsp. GF ground coriander
  • 1 tsp. GF ground cumin
  • 1/4 tsp. GF ground cinnamon
  • 3 medium tomatoes, diced
  • 1/3 cup GF vegetable broth or water
  • 1 Tbsp. Raw agave nectar
  • 1/4 tsp. Pure sea salt
  • Juice of 1 lime
  • 1 tsp. GF mustard seeds
  • 10 oz. mushrooms, sliced
  • 1 bunch collards, stems removed and cut into 1-inch wide strips
  • Instructions

  • Using a non-stick pan or wok, heat 1 tablespoon of coconut oil over medium heat. Add garlic, ginger, coriander, cumin, and cinnamon and cook for 30 second
  • Add tomatoes, broth, agave, sea salt and lime juice and cook for 5 minutes. Transfer to a blender and blend until smooth. Set aside
  • Using same pan heat 2 tablespoons of coconut oil over medium heat. Add mustard seeds and cook for 30 seconds
  • Add mushrooms and lightly sprinkle with sea salt. Cook for about 2 minutes stirring frequently. Add collards and cook until slightly softened, about 3 minutes, using pair of tongues to toss while cooking
  • Pour masala sauce over the veggies and cook until the sauce is heated through about 2 minutes


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