Vegan Mushroom with Vegetable Curry

Sometimes I need something to put a spark in my food repertoire.  A curried dish like this one never fails.  I made the recipe simple and the blend of flavors straight forward without additional spices other than the curry powder.  I also used coconut milk for added richness. See note for added richness.  Enjoy this one pot wonder with plain rice or Naan bread. 

Mushroom with Vegetable Curry

• 1/2 cup vegetable broth
• 1 onion, sliced
• 2 garlic cloves, minced
• 1 inch ginger, minced
• 1 tbsp curry powder
• 8 oz button mushrooms, sliced
• 2 tsp soy sauce
• Salt to taste
• 1 can full fat coconut milk (note 1 and note 2)
• 1 tbsp cornstarch in 2 tbsp water (optional.  see note 1 and note 2)
• 6 leaves napa cabbage, sliced
• 2 cups baby spinach

Add the broth in saute pan and allow to boil. Add the onion, garlic and ginger. Boil till the spices are cooked. Add the curry powder and mushrooms and continue to gently boil. Add more broth if necessary. Add the cornstarch in water. Add coconut milk and allow to boil gently.  Add soy sauce and salt. When the flavors blend upon tasting,  add the napa and spinach and just heat through. They should not be overheated or they turn limp.

Notes:
1)  If you prefer you can just use the cream and discard the liquid from the can of coconut milk for thicker sauce.  If you do you can skip the cornstarch used.

2) You can use non dairy milk just increase the amount of cornstarch for more thickness.