Description
A delicious spinach and mushroom curry cooked in coconut milk with aromatic spices.
Ingredients
Scale
- 4 cups fresh spinach
- 8 ounces button mushrooms, sliced
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon cumin seeds
- 1 can (400 ml) coconut milk
- Salt and pepper to taste
- 2 tablespoons vegetable oil
Instructions
- Heat the oil in a large skillet over medium heat. Sauté the onions until golden brown, about 5 minutes.
- Add garlic and ginger; cook for an additional minute.
- Stir in the sliced mushrooms and cook until they soften and brown slightly, about 5 minutes.
- Add curry powder and cumin seeds; cook for 2 minutes until fragrant.
- Gradually add spinach, stirring until wilted (about 3 minutes).
- Pour in coconut milk and season with salt and pepper. Simmer on low heat for another 5 minutes to meld flavors.
- Serve hot with rice or naan.
Notes
- This dish pairs wonderfully with rice or naan.
- Adjust spices according to your taste preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 1g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg