Mushroom Spinach Curry With Coconut Milk

Try this creamy mushroom spinach coconut curry. It’s easy to make and full of flavor. It’s perfect for vegetarians and great to serve with rice.

Coconut Mushroom Spinach Curry

I absolutely love this vegetarian curry. The perfect blend of spices and coconut milk brings out the best in the mushrooms and spinach.

And the best part? The dish isn’t just delicious but also simple to make.

So, if you’re looking for a satisfying curry to pair with rice or roti, try this mushroom spinach creamy curry with coconut milk.

It’s sure to become a favorite in your recipe collection!

Ingredients

Mushroom: For this curry, any fresh mushroom will do. Some popular options include shiitake, portobello, or button mushrooms. Make sure to clean and slice the mushrooms before adding them to the curry.

Spinach: Fresh spinach leaves are the perfect addition to this curry.

Coconut Milk: Coconut milk adds a creamy and rich texture to the curry. You can use either full-fat or light coconut milk, depending on your preference. 

Onion, Garlic, and Ginger: These are the three ingredients in the curry sauce. They give the dish a rich flavor and depth. Finely chop the onion, garlic, and ginger before adding them to the pan.

Tomato: Fresh tomato adds a touch of sweetness and acidity to the curry. You can chop up a fresh tomato or use tomato paste for a more concentrated flavor.

Spices: Spices are what give this curry its signature flavor. Some of the key spices used in this recipe include turmeric, red Kashmiri chili powder, cumin, and coriander.

Oil: Any vegetable oil; olive, coconut, or mustard oil.

Seasoning: Salt to taste

Instructions

• Start by heating oil in a pan on medium-high heat.
• Add sliced onions and sauté until translucent.
• Next, add garlic and ginger, add all spices, and for a minute or two until fragrant.

• Add sliced mushrooms and cook until their juices begin to release.
• Add the tomato to the pan and mix everything well.
• Cook with the lid on for a minute or two.

• Once the tomatoes are mushy, add the coconut milk and let the curry simmer for a few minutes until the sauce has thickened.
• Finally, add spinach.
• Mix everything well and cook for the next 5 minutes on low-medium heat.
• Once the curry is done, it’s time to serve it with rice or naan.

Serving Suggestion

After making a delicious mushroom spinach curry with coconut milk, it’s time to serve it up and enjoy it with some complementary sides. Here are a few ideas:

• One classic side dish for any curry is rice. White rice or brown rice all work well.

• The spinach mushroom creamy curry is also good with roti or naan. Tear off a piece of bread, scoop up some curry, and enjoy the delicious flavors and textures.

• You can pair it with side dishes like spicy cucumber salad or spicy potato salad along with rice or rot.

Storage & Tips

Storage

• You can store curry in the fridge for 3-5 days in an airtight container. Make sure the curry has cooled down to room temperature before transferring it to the container, and seal the lid tightly to prevent air from getting in.

• To enjoy it again, microwave or reheat the curry until thoroughly heated.

Tips

• Add Protein: If you want to add some protein to your curry, try adding chickpeas or tofu. Both are great sources of plant-based protein and will add a nice texture to the dish.

• Make it Spicier: If you like your curry spicy, add fresh chili or red chili powder. This will give your curry some heat and make it even more flavorful.

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