Oyster mushroom curry (mild)
In a skillet, heat coconut oil over low/medium heat. Add sliced leek, bite sized pieces of oyster mushrooms (without the stem, if wished), sliced carrots, chickpeas (glass jar/rinsed with fresh water) and little bit of minced garlic. Season with turmeric, tiny bit of black pepper, grated ginger and coriander. Saute for about 10 minutes then stir in tinned coconut milk and water. Next add sliced scallions. Cook for a couple of minutes then stir in little bit of fresh lemon juice.
Serve with rice and a small salad, if wished.
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