Ingredients

• 3 cups - Methi leaves, chopped.
• 1 - Bell pepper
• 1 - Medium onion, finely diced
• 3 cloves - Garlic, grated or crushed
• 1 tbsp - Finely grated ginger
• 1 - 8-oz package of button mushrooms, sliced
• 1 - Chipotle chilli, minced, with 2 tsp of the adobo sauce (Use as per your taste)
• 1 cup - Crushed tomatoes
• 1 tbsp - Canola oil
• 1/4 cup - Coconut milk
• Salt to taste

How to Make Methi Mushroom Curry

• Clean the methi, which is usually quite gritty, by swirling it in a large pot of water 3-4 time.
• The grit will all fall to the bottom of the pot.
• Cut off the thick stems and roots and chop the leaves and more tender stems fairly fine.
• Heat the oil in a skillet, add onions and bell peppers and saute until they start to turn golden brown.
• Add the ginger and garlic and saute for a minute, then add the tomatoes and the methi.
• Let the mixture cook down until the tomato starts to express the oil and is a few shades darker.
• Add the chipotle chilli and the mushrooms and 1 cup of water.
• Cook covered for about 10 minutes or until the methi is quite tender.
• Add the coconut milk and salt to taste, turn off the heat.
• Recipe courtesy: Holy Cow Vegan.