Pinenut and Cherry Tomato Curry

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

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.

Serving Suggestion:

• Serve over your favourite pasta with a nice greens salad