Creamy Mushroom And Spinach Coconut Curry Recipe

About this recipe

A luscious coconut-based curry infused with the earthy flavors of mushrooms and spinach, paired with warm spices for a comforting meal.

Ingredients

• 250 g Spinach
• 200 ml Coconut Milk
• 500 g Onion
• - Tomato Ketchup
• 100 g Garlic
• loose Ginger
• 250g Green Chilli
• 100 g Jeera
• 20 g Turmeric Powder
• 45 g Garam Masala
• 100G Oleo
• 100 g Salt
• - Coriander Powder

Instructions

1. 1. Wash and slice the mushrooms into thin pieces and set them aside.
2. 2. Chop the spinach leaves finely and rinse thoroughly under cold water.
3. 3. Heat oil in a pan and add cumin seeds, letting them sizzle for 30 seconds.
4. 4. Finely chop onion, garlic, and ginger, then sauté them in the pan until golden brown.
5. 5. Dice the tomatoes and add them to the pan, cooking until they soften and release juices.
6. 6. Stir in turmeric, coriander powder, and garam masala, mixing well with the tomato base.
7. 7. Add the sliced mushrooms and cook for 5 minutes, stirring occasionally.
8. 8. Pour in the coconut milk and simmer for 5 more minutes to let the flavors meld.
9. 9. Toss in the chopped spinach and cook until wilted, ensuring it blends evenly into the curry.
10. 10. Adjust the salt and spice levels, adding chopped green chilies for a medium heat punch.
11. 11. Garnish with freshly chopped cilantro and stir briefly before turning off the heat.
12. 12. Serve hot with steamed rice or any preferred accompaniment.