Curried Cherry Tomatoes with Pine Nuts

This dish is rich in protein, not just from the pine nuts but from the Portobello mushrooms too!  I created this recipe the day before I went shopping, so there was very little in the fridge.  The wonderful thing about having a variety of spices on hand is it allows you to get creative.

2 Portobello mushrooms, sliced into 1/4 inch pieces (those nice big ones!)
1/2 medium onion, chopped
1 medium-size red pepper, chopped
1/2 cup pine nuts
2 cups halved cherry tomatoes
1 1/2 tablespoons minced, fresh ginger
1/2-1 cup organic currants
2 cloves minced garlic
1/2 teaspoons dried thyme
1 teaspoon chili powder
1 teaspoon coriander
1 teaspoon curry powder
1/4 cup fresh cilantro, chopped
1/2 teaspoon salt
2 tablespoons olive oil or liquid vegetable broth

Sauté onions, garlic, pine nuts, and ginger in 1 tablespoon oil for about 2 minutes.  Add mushrooms and remaining oil.  Saute 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.

Serving Suggestion:

• Serve with your favorite pasta and a side salad with a lemon tahini dressing.  Lots of flavour in this meal!