½ to ¾ pound of Lion’s Mane torn into 1” pieces

3 tsp yellow Curry Powder

1 tsp sea salt

½ tsp fresh ground pepper

2 tablespoons Olive Oil

½ medium onion, chopped

½ cup chopped celery

1 (14 ounce) can coconut milk (full fat)

1 (2”) piece of chopped fresh ginger

4 garlic cloves – chopped

¼ cup chopped cashews (optional)

5 ounces fresh spinach

Brown or White Rice

Sauté the onion in olive oil for 3 minutes.  Add the Lion’s Mane, garlic, ginger, celery and continue to sauté until nicely browned and tender.  Add salt, pepper, and curry powder, coat evenly.  Add the coconut milk, and stir until smooth.  When the mixture is hot, add the spinach and stir gently.  Add Cashews if desired.

Service on a bed of rice.

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