Ingredients

• Ingredients Scale 1x2x3x 1 tablespoon sesame or coconut oil (or 1/4 cup water for water saute) 1 small onion, chopped 2 cloves garlic, chopped 1-inch knob of ginger, peeled and grated or minced 4 ears of corn, cut off the cob 3 celery stalks (leaves ok too), diced 1 red bell pepper, diced 5 – 8 oz. mushrooms (shiitakes or cremeni), sliced 3 – 4 teaspoons yellow curry powder 1 teaspoon red pepper flakes, or to taste 1 can (15 oz) coconut milk, full or low fat 2 cups unsweetened almond milk (or plant milk of choice) 1 cup water or vegetable broth, plus more as needed juice of 1 lime large handful spinach, chopped if needed salt + pepper, to taste

Preparation

• Instructions Prep: Have all the veggies chopped, diced, and ready to go. Saute: Heat oil in a large pot over medium-high heat and saute onions until translucent, about 5 minutes. Add the garlic and ginger, saute 1 minute more. Add the corn, celery, bell pepper, and mushrooms, cook 3 – 4 minutes. Simmer: Pour in the coconut milk, unsweetened non-dairy milk, water, curry powder, red pepper flakes, salt & pepper to taste, and cook on medium heat for 10 minutes or until heated through. Add spinach + lime: Add lime juice and spinach, and cook until wilted to your liking. Test for flavors adding more spices if desired. Serve with lime wedges and cilantro if you like. Serves 4 – 6 Store: Leftovers can be stored in the refrigerator for up to 5 – 6 days. For longer storage, freeze for up to 2 – 3 months. Let thaw before reheating.