Mushroom Spinach Curry With Coconut Milk

Try this creamy mushroom spinach coconut curry. Easy to make and full of flavor, perfect for vegetarians and great to serve with rice.

Print Pin Rate

CourseMain

CuisineAsian, Fusion

CategoryCurry

Prep Time5

Cook Time20

Total Time25

Servings people

Calories358kcal

Equipment

Ingredients

Mushroom

2½ cup sliced mushroom

Onion, Tomato, Ginger & Garlic

½ cup onion
½ cup tomato
½ tsp minced ginger
1 tsp minced garlic

Spinach

0.3 lb spinach ( 4½ cup)

Spices

Seasoning

salt to taste

Coconut milk

1 cup coconut milk

Oil

1 tbsp olive oil or any vegetable oil of your choice.

Instructions

Start by heating oil in a pan on medium-high heat. Add sliced onions and sauté until translucent.
1 tbsp olive oil or any vegetable oil of your choice.
Add sliced onions and sauté until translucent.
½ cup onion
Next, add garlic and ginger, add all spices, and for a minute or two until fragrant.
½ tsp minced ginger, 1 tsp minced garlic, ½ tsp Ground cumin, ½ tsp Ground coriander, ½ tsp ground turmeric, ½ tsp kashmiri red chili powder
Add sliced mushrooms and cook until their juices begin to release.
2½ cup sliced mushroom
Add the tomato to the pan and mix everything well. Cook with the lid on for a minute or two.
½ cup tomato
Once the tomatoes are mushy, add the coconut milk and let the curry simmer for a few minutes until the sauce has thickened
1 cup coconut milk
Finally, add spinach. Mix everything well and cook for the next 5 minutes on low-medium heat. Season with salt.
0.3 lb spinach ( 4½ cup), salt to taste
Once the curry is done, it's time to serve it with rice or naan.

The nutrition information provided is an estimate and may not be exact.

Nutrition

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𝙳𝚒𝚜𝚌𝚕𝚊𝚒𝚖𝚎𝚛: 𝚃𝚑𝚎 𝚛𝚎𝚌𝚒𝚙𝚎𝚜 𝙸 𝚜𝚑𝚊𝚛𝚎 𝚑𝚎𝚛𝚎 𝚊𝚛𝚎 𝚒𝚗𝚜𝚙𝚒𝚛𝚎𝚍 𝚋𝚢 𝙽𝚎𝚙𝚊𝚕𝚒 𝚌𝚞𝚒𝚜𝚒𝚗𝚎 𝚊𝚗𝚍 𝚑𝚘𝚠 𝙸 𝚕𝚘𝚟𝚎 𝚙𝚛𝚎𝚙𝚊𝚛𝚒𝚗𝚐 𝚝𝚑𝚎𝚖 𝚊𝚝 𝚑𝚘𝚖𝚎. 𝚂𝚘𝚖𝚎 𝚖𝚊𝚢 𝚗𝚘𝚝 𝚋𝚎 𝚎𝚗𝚝𝚒𝚛𝚎𝚕𝚢 𝚊𝚞𝚝𝚑𝚎𝚗𝚝𝚒𝚌, 𝚋𝚞𝚝 𝚝𝚑𝚎𝚢 𝚛𝚎𝚏𝚕𝚎𝚌𝚝 𝚖𝚢 𝚙𝚎𝚛𝚜𝚘𝚗𝚊𝚕 𝚊𝚙𝚙𝚛𝚘𝚊𝚌𝚑 𝚝𝚘 𝚌𝚘𝚘𝚔𝚒𝚗𝚐. 𝙸 𝚑𝚘𝚙𝚎 𝚢𝚘𝚞’𝚕𝚕 𝚎𝚗𝚓𝚘𝚢 𝚝𝚑𝚎𝚖 𝚊𝚜 𝚖𝚞𝚌𝚑 𝚊𝚜 𝙸 𝚍𝚘!