Spinach and Mushroom Curry

• portions: 4 servings
• temps actif: 10 minutes
• temps total: 35 minutes

Ingrédients

450g baby spinach leaves

500g button mushrooms

5 cloves garlic, minced

1 tbsp grated ginger

2 hot green chillies, minced

3 tbsp ghee, butter or oil

1 tsp ground cumin

2 tsp kasoori methi

2 tsp garam masala

1/2 tsp turmeric

1/2 tsp salt (or to taste)

65ml double (heavy) cream

Instructions

Wash the spinach and squeeze dry. Wipe the mushrooms using a clean paper towel and cut into thick slices.

Heat 2 tablespoons of ghee, butter or oil and a large non-stick pan. Add the mushrooms and saute over a high heat until golden all over, about 8 minutes. Remove from the pan and set aside.

Heat the remaining ghee, butter or oil in the pan and add the garlic, ginger and chillies. Saute the aromatics over a medium heat for 2 minutes. Add the cumin and turmeric.

Add the spinach, kasoori methi, garam masala and salt. Cook (uncovered) until the spinach has wilted.

Blend the spinach to a coarse puree using an immersion (stick) blender. I like to pulse until a thick puree-like consistency is achieved. If you prefer it to be smooth, blend more or leave the spinach leaves as they are for a more chunky texture.

Add the cream and continue to cook the spinach over a medium heat (covered) for 5 minutes.

Add the mushrooms to the curry and stir well. Cook for 4-5 minutes, stirring often and then remove from the heat. Serve hot.

Nutrition

• Taille de Portion: 1
• Calories: 190
• Lipides Totaux: 14 g
• Lipides Saturés: 6 g
• Lipides Insaturés: 7 g
• Acides Gras Trans: 0 g
• Cholestérol: 25 mg
• Sodium: 375 mg
• Glucides Totaux: 14 g
• Fibres Diététiques: 6 g
• Sucres Totaux: 4 g
• Protéines: 7 g