Quick and Easy Mushroom and Spinach Curry Recipe
This spinach and mushroom curry is a simple dish that is bursting with lots of flavour and a lovely punch of chilli. Cooking in less than 30 minutes means that it is a perfect mid-week dinner!
Servings 2 Servings
Calories 388kcal
Ingredients
- 500 g Chestnut Mushrooms 3-4 Cups (choose large mushrooms)
- 3 Garlic Cloves
- 2 Small-Medium Echalion or Banana Shallots 70g
- 1 Medium Tomato 125g
- 3 Green Chilli Peppers
- 175 g Baby Spinach Leaves 4-5 Cups
- 3 tablespoon Cooking Oil
- 2 teaspoon Kashmiri Chilli Powder
- ¼ teaspoon Ground Turmeric
- 1 teaspoon Garam Masala
- 1 teaspoon Coarse Sea Salt
- 1 teaspoon Brown Mustard Seeds
- 1 teaspoon Cumin Seeds
- ½ teaspoon Fennel Seeds
- 2 tablespoon Tomato Puree
- ½ teaspoon Sugar
- 2 teaspoon Dried Fenugreek Leaves
Instructions
- Clean the mushrooms and then cut them in half.
- Mash the garlic cloves into a paste.
- Cut the shallots in half, peel them and then dice them as finely as you can.
- Cut the tomato into a rough 1cm (½") dice.
- Cut the chilli peppers in half lengthways.
- Pick any tough stems from the spinach leaves.
- Heat 2 tablespoons of the oil in a 30cm or 12" frying pan or skillet over a high heat, and when it is hot, add the chilli peppers and cook until they begin to darken at the edges. This will take a minute or two.
- Add the mushrooms and cook for 4-5 minutes, the chillies will blacken and blister, do not worry, this adds a smokiness to the dish.
- Sprinkle over the salt, Kashmiri chilli pepper, garam masala, turmeric and add the mashed garlic, then cook for another minute, transfer the mushrooms to a bowl and return the pan to the heat.
- Add the remaining tablespoon of oil, then add the mustard seeds, cumin seeds and fennel seeds and cook for 30-60 seconds.
- Throw in the shallots and cook until golden, this will take around 2 minutes.
- Add the tomato puree and cook for 1 minute mashing it to cook out any raw taste.
- Add the diced tomato, then cook until the tomato begins to break down. This will take 2-3 minutes.
- Pour in the water and add the sugar, then stir to form a thick sauce.
- Crush and stir in the fenugreek.
- Return the mushrooms to the sauce and toss them to coat in the sauce.
- Add the spinach (it will be a tight fit), pop on a lid and cook for 2-3 minutes or until the spinach wilts, then stir and serve.
Video
Nutrition
Serving: 1 | Calories: 388kcal | Carbohydrates: 40g | Protein: 13g | Fat: 24g | Saturated Fat: 2g | Polyunsaturated Fat: 20g | Sodium: 1359mg | Fiber: 14g | Sugar: 16g
