Sweet Potato and Vegetable Curry with 8 Medicinal Mushrooms

Japanese Sweet Potato and Vegetable Curry with Mushroom Immunity 8 Extract Blend (Vegan, Gluten Free, Paleo)

Ingredients:

• 1 Japanese sweet potato or garnet yam peeled and cubed
• 1 lb (450 g) mixed veggies of choice (we used green beans and broccoli florets)
• 1/2 yellow onion chopped
• 4 garlic cloves minced
• 2 tsp coconut oil (or oil of choice)
• 1 can garbanzo beans
• 5-6 tsp of curry powder (more or less to taste)
• 1 can full-fat coconut milk
• 1 tsp Mushroom Immunity 8 Extract Blend
• 2 tbsp tamari
• 1 tsp of red pepper flakes (optional)
• 1-2 tbsp maple syrup (depending on desired sweetness)
• Salt to taste

Directions:

1. Preheat oven to 350 degrees or 175 Celsius. In a mixing bowl toss yams in 1 tsp of oil and then evenly spread on a baking sheet. Add salt and pepper if desired. Bake for 30 minutes or until soft
2. In a large pot heat up oil over medium heat before adding onions. Cook for about 3 minutes, then add the garlic and 1 tablespoon of curry. Cook for 1 additional minute
3. Add chickpeas and 1 tbsp of curry powder and red pepper flakes if you chose to use them. Cook for an addition 2 minutes
4. Add coconut milk, remaining curry powder, Mushroom Immunity blend, maple syrup, tamari, and salt to taste. Whisk ingredients together well and bring to a simmer
5. Add vegetables and stir in until completely coated with sauce. Cover pot and cook until vegetables are tender (about 10 minutes). Remove from heat when done.
6. Remove sweet potato from oven and mix into curry before serving
7. Serve on top or alongside your favourite rice or quinoa
8. Enjoy your delicious Japanese sweet potato and vegetable curry with medicinal mushrooms!

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