What you’ll need:

• Mini Portobello Mushrooms (chopped) – 2 cups
• Red Onion finely chopped – 1 medium
• Bell Peppers chopped (I used 1 Red, 1 Yellow, 1 Orange) – 3
• Oil – 2 tbsp
• Cumin Seeds – 1 tsp
• Hemp Seeds – 1/2 cup
• Tomato – 2
• Ginger – 1 inch piece
• Garlic – 4
• Turmeric Powder – 1 tsp
• Kitchen King Masala – 2 to 3 tsp
• Salt to taste
• Cilantro chopped

Method:

1. In a large deep pan, add the Oil and when warm add the Cumin Seeds. After a minute, add the chopped Red Onion. Saute until translucent.

2. Add the chopped Bell Peppers. Saute for 3 to 4 minutes. Add the chopped  Mushrooms and saute until fully cooked.

3. In the meantime. puree the following – Hemp Seeds, Tomatoes, Ginger, Garlic, Turmeric powder, Kitchen King Masala, Salt.

4. Add to the cooked vegetables. Mix and cook for 4 to 5 minutes on medium low. Garnish with chopped Cilantro.

The hemp seeds give the creaminess to the gravy and the dish tastes great with hot steamed rice or with roti. Enjoy!

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