Creamy Mushroom And Spinach Curry Recipe

About this recipe

A luscious curry featuring fresh mushrooms and spinach simmered in a spiced coconut milk base, perfect for a comforting dinner.

Ingredients

• 200 ml Coconut Milk
• 500 g Onion
• - Tomato Ketchup
• 100 g Garlic
• loose Ginger
• 20 g Turmeric Powder
• 50 g Cumin Powder
• - Red Chilli
• 100G Oleo
• 100 g Salt
• 1pc Watermelon
• - Coriander Powder

Instructions

1. 1. Wash and slice the mushrooms, and chop the spinach leaves finely.
2. 2. Heat oil in a pan over medium heat and sauté chopped onions until golden brown.
3. 3. Add minced garlic, ginger, and diced tomatoes, cooking until the mixture softens and forms a paste.
4. 4. Stir in turmeric, coriander, cumin, and red chili powder, mixing for 1-2 minutes.
5. 5. Add the sliced mushrooms and cook until they release water and shrink slightly.
6. 6. Pour in coconut milk and water, stirring to combine and bring the mixture to a gentle boil.
7. 7. Add chopped spinach, cover, and simmer for 5-7 minutes until the spinach wilts and the curry thickens.
8. 8. Season with salt and adjust spices if needed, stirring well.
9. 9. Garnish with freshly chopped coriander before serving hot.