Curry in a beautiful basket.

When something looking like this comes into your life...

You have to write about it. I mean, look at those beautiful little baskets! 'What's in them?' You ask??? Well, spices, of course. Beautiful, organic curry leaves and turmeric. They are also Fair Trade and come in adorable little baskets!! These little beauties are on special all month from the company that brings my organic food box and believe me, I'm taking advantage of the special. Last months special was Cocoa Camino Chocolate and yeah... I took advantage of that one too.

Well, when these lovely little baskets emerged from my food box, I just knew that I would have to cook with them immediately. Fortunately I had some fresh veggies to work with.

As I've mentioned before, I've been diggin' veggie food lately and with fresh stuff to go with, who needs the meat?

Well, actually this curry would be just as nice with something red. Anyway, meat didn't make it into this one. I made a delish curry with mushrooms, spinach and coconut milk. The mushrooms really give your teeth something to sink into and the coconut milk is sweet, smooth and makes you feel all warm inside.

Spinach and Mushroom Curry

5 cups mushrooms, halved

1 bunch (about 4 cups or so) spinach, stems removed and sliced thin

1/2 onion, diced small

4 cloves garlic, crushed

3 tbsp garam masala

3 - 4 curry leaves

2 tbsp cumin

2 tbsp turmeric

1 tsp each, coriander, ginger, cardamom

2 tsp salt (or to taste)

1 can coconut milk

In a large, heated Dutch oven saute mushrooms and onions over medium heat. Use whatever oil of choice (I like clarified butter or leftover meat fat). Once things get a little wilted add in the garlic and the spinach. As the spinach wilts, form a paste with all the spices (use a little bit of water for this). Add the paste into the vegetables, mix well. Add in the coconut milk and add extra water if needed. Turn the heat down and let it simmer gently for about a half hour. Check the taste and add salt if needed.

Serve over rice.