Mushroom chana masala madness!

 I'm writing in between bouts of extreme laziness that involves watching episodes of MI-5 on Netflix. I've stopped watching just long enough to post this delicious recipe, slightly modified from the original blog where I found it here: http://evolvevegan.blogspot.com/2012/01/mushroom-chana-masala-with-cheesy-rice.html

Mushroom Chana Masala
2 tsp coconut oil
1/2 large yellow onion, diced
8 oz. crimini mushrooms (or baby bellas) washed and sliced
2 cloves garlic, minced
1 small head of broccoli, chopped
1/2 cup peas (frozen)
1 can chickpeas
2 Tbsp coconut milk
1/4 cup veggie broth
1 tsp paprika
1 tsp dried basil
1 tsp turmeric
2 tsp garam masala
1/2 tsp salt

Start by sauteing diced onion in coconut oil until it begins to turn translucent.

Add sliced mushrooms and saute for an additional 4 minutes.

Add garlic, broccoli, chickpeas, and peas and saute everything for 3-4 more minutes.

Then add in the coconut milk, veggie broth and spices and allow the mixture to simmer for 5-10 minutes.

Serve over couscous, rice, or quinoa! You can add some nutritional yeast to the rice/couscous/quinoa to get a 'cheesy rice', should you so desire. I have actually just had it plain or with couscous, but I think all the listed options are enjoyable.

And I used much more than a few tablespoons of coconut oil because my pan did NOT want to cooperate. Try it, experiment, and love it!