Submitted by: Regina Galbick
Prep Time: 15 Minutes
Cook Time: 10 Minutes
So flavorful it makes my mouth water just thinking about it.
In a large pot, heat the coconut oil and sauté onions until soft.
In a bowl, combine pepper, coriander, onion, shallots, garlic and chili. Mash together well. Blend in a food processor if helpful. It doesn't need to be as thin as a paste, but it should be combined. This will be the stroganoff "paste."
Transfer the paste to the pot and cook about 3 minutes (or until fragrant).
Add the mushrooms and sauté for 10 minutes, or until they are soft and have reduced in size.
Pour in the coconut cream, water, zucchini, and carrot.
Bring to a boil, then simmer for 25 - 30 minutes, until carrot pieces are cooked.
Add the nutmeg and turmeric.
Serve over cauliflower mash and top with fresh parsley. Enjoy!