Ingredients:
2 Portobello mushrooms
1/2 medium onion, chopped
1 medium red pepper, chopped
1/2 cup pinenuts
2 cups halved cherry tomatoes
1 1/2 tablespoons ginger, minced
1/2- 1 cup currants
2 cloves garlic, minced
1/2 teaspoon dried thyme
1 teaspoon chili powder
1 teaspoon coriander
1 teaspoon curry powder
1/4 cup fresh cilantro, diced
1/2 teaspoon salt
2 tablespoons olive oil or vegetable broth
Method:
Sauté onions, garlic, pine nuts, and ginger in 1 tablespoon oil for about 2 minutes. Add mushrooms and remaining oil. Sauté until mushrooms are tender. Stir in peppers and spices. Stir fry for 2 minutes. Add tomatoes and currants. Put lid on and cook for about 5 minutes or just before tomatoes start losing their skin.
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