Vegetarian ginger curry

It's been a while since I did a food post, so here's what I had for dinner tonight: homemade ginger curry (vegan and gluten-free).


Heat about 1 tablespoon of vegetable oil in a wok, add chunks of chopped onion and pressed garlic, then stir fry. Add sliced carrots, pieces of bell pepper (I used red), slices of yellow squash and zucchini, chopped shiitake and brown button mushrooms, about 1 tsp. of grated fresh ginger, baby spinach leaves, and pineapple chunks. These happened to be the vegetables I had on hand, but you can add or leave out whatever you like. Stir fry everything for about 10 minutes, add ginger curry powder or another curry powder of choice (mine is from 1001 Gewürze), coconut milk and some pineapple juice. If you don't have ginger curry powder and still want a ginger flavor, just add ginger powder to taste. Add a sprinkle of freshly ground sea salt. Make sure everything is well blended. Do not overcook, but make sure the carrots are still a little crunchy. Serve over rice (I used Trader Joe's frozen brown rice, which is ready to eat after microwaving for 3 minutes). Enjoy!