Description
Delight in the flavors of Spinach and Mushroom Curry, a vibrant Indian dish that combines earthy mushrooms and fresh spinach in a rich, creamy coconut sauce. This easy recipe is perfect for cozy dinners or lively gatherings, providing a warm invitation to share good food and great company. Enjoy it with naan or rice for a satisfying meal that everyone will love.
Ingredients
Scale
- 4 cups fresh spinach (washed and chopped)
- 2 cups mushrooms (sliced, button or cremini)
- 1 medium onion (finely chopped)
- 3 cloves garlic (minced)
- 1 inch ginger (grated)
- 1 cup coconut milk
- 2 tbsp vegetable oil
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- 1 tsp garam masala
- Salt to taste
Instructions
- Heat vegetable oil in a large pan over medium heat. Add chopped onion and sauté until translucent.
- Stir in minced garlic and grated ginger; cook until fragrant, about one minute.
- Add sliced mushrooms to the pan. Cook until they release moisture and turn golden brown, about five minutes.
- Sprinkle in cumin seeds, turmeric powder, and garam masala. Stir well to coat and let spices infuse for two minutes.
- Gradually add fresh spinach; stir until wilted down completely, about three minutes.
- Pour in coconut milk and bring the mixture to a gentle simmer. Cook for an additional five minutes, allowing flavors to meld.
- Serve warm with naan or rice, garnished with fresh cilantro if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 310
- Sugar: 3g
- Sodium: 350mg
- Fat: 23g
- Saturated Fat: 18g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
Keywords: - Substitute kale for spinach if you prefer a heartier texture.- For added protein, consider incorporating chickpeas or lentils.- Leftovers can be stored in an airtight container in the fridge for up to three days.