Quick Vegan Mushroom and Spinach Curry

Spinach (saag) and mushroom curry is one of my favourite vegan curries to cook if I am in a rush in the kitchen and need an easy Indian fix.

This recipe comfortably cooks in around 20 minutes and the preparation takes around another 10, making this a proper curry in a hurry recipe!

Quick and Easy Mushroom Saag

You are never far from curry recipes here on my website and Indian Curries in particular.

I love them all from the mild chicken pasanda through to fiery lamb madras and especially this recipe’s meaty brethren, the chicken saag curry.

In fact, you could call this recipe a mushroom saag if you wanted!

I’m equally delighted with the less meaty offerings like vegetable karahi, saag aloo, matar paneer, palak paneer, mushroom biryani, vegan mushroom rendang or my more left-field sweet potato curry or carrot and chickpea curry.

This mushroom and spinach curry recipe features those vegetarian and vegan leanings that Indian food does so well.

As with most of my recipes, these curried mushrooms go nowhere near curry powder and rely on whole spices instead.

Do not get intimidated, this is easy and quick cooking, taking just 30 minutes!

Frequently Asked Questions

Do I have to use chestnut mushrooms?

No, you can use anything from button mushrooms to portobello mushrooms and shiitake mushrooms to king oyster mushrooms and any combination of them.

I like to keep my mushrooms quite large in this recipe, so you may wish to bear that in mind.

Can I use onions instead of shallots?

You could but they will need to be cooked a little longer. I often use shallots because they are easier to dice very finely and as a result, you can cook them very quickly.

Can I cook this in advance?

Mushrooms and spinach are two ingredients that I am personally not fond of reheating. This is because I find that mushrooms become slimy and spinach can become bitter.

How hot is this mushroom curry?

A question that is often asked that is very difficult to answer. I personally find that this curry is moderately hot, with all of the heat being up front and in your face and it does not have a long slow afterburn.

However you should be mindful that we all experience the heat of chilli very differently, one person’s mild tingle is another person’s raging inferno!

Trust your own experience to increase or decrease the chilli as required.

What is Kashmiri chilli powder?

Kashmiri chilli powder is a relatively mild chilli powder that allows you to add loads without turning the heat up to 11.

It adds a beautiful colour and wonderful flavour to a dish! You should endeavour to find some if at all possible.

Serving Suggestions

I like to serve this mushroom and spinach curry with flatbread… who am I kidding I think that all Indian-inspired curry needs to be served with flatbread.

I have served this with a tandoori-style naan bread but some rotis or chapatis would work equally well. If you are not sticking to vegan eating then don’t forget lashings of ghee!

Rice is another dish with a great affinity with curry and this is also wonderful served with something like pilau rice or even British-Indian restaurant style onion fried rice.

If you wanted something a little different how about some potatoes?

Both my aloo methi and roast Bombay potatoes are fab as a side to this dish!

Equipment Used

I only name-check brands of equipment if I think that they make a material difference to a recipe. But if you have any questions feel free to ask them in the comments section below the recipe.

• Stovetop.
• 30cm or 12″ frying pan or skillet with a lid.
• Chopping board.
• Kitchen knife.
• Stirring and serving spoons.
• Weighing scales and or measuring cups and spoons.