Spinach and Mushroom Curry

• porties: 4 servings
• actieve tijd: 10 minutes
• totale tijd: 35 minutes

Ingrediënten

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

Instructies

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.

Voedingswaarde

• Portiegrootte: 1
• Calorieën: 190
• Totale vet: 14 g
• Verzadigd vet: 6 g
• Onverzadigd vet: 7 g
• Transvet: 0 g
• Cholesterol: 25 mg
• Natrium: 375 mg
• Totale koolhydraten: 14 g
• Voedingsvezels: 6 g
• Totale suikers: 4 g
• Eiwit: 7 g