Mushroom Spinach Curry With Coconut Milk

Ingredients

• 175 g (2½ cups)sliced mushrooms
• 80 g (½ cup)onion
• 90 g (½ cup)tomato
• 2.5 ml (½ tsp)minced ginger
• 5 ml (1 tsp)minced garlic
• 136 g (0.3 lb; 4½ cups)spinach
• 2.5 ml (½ tsp)ground cumin
• 2.5 ml (½ tsp)ground coriander
• 2.5 ml (½ tsp)ground turmeric
• 2.5 ml (½ tsp)Kashmiri red chilli powder
• to tastesalt
• 240 ml (1 cup)coconut milk
• 15 ml (1 tbsp)olive oil or vegetable oil of your choice

Instructions

1. 1

   Sauté the onion

   Heat the oil in a pan over medium-high heat. Add the sliced onion and sauté until translucent.

2. 2

   Repeat the sauté

   Add the sliced onion and sauté until translucent.

3. 3

   Fry the spices

   Add the garlic and ginger, followed by all the spices. Cook for a minute or two, until fragrant.

4. 4

   Cook the mushrooms

   Add the sliced mushrooms and cook until they begin to release their juices.

5. 5

   Add the tomato

   Stir in the tomato and mix everything together. Cover the pan and cook for a minute or two.

6. 6

   Simmer the curry

   When the tomatoes are soft and mushy, pour in the coconut milk. Simmer for a few minutes, until the sauce thickens.

7. 7

   Wilt the spinach

   Add the spinach and mix well. Cook over low-medium heat for 5 minutes, then season with salt.

8. 8

   Serve the curry

   Serve the finished curry with rice or naan.

What is mushroom spinach curry?

Curry is a broad term for spiced dishes found across many Asian food traditions, with ingredients and methods varying widely by region. This version pairs mushrooms and spinach with coconut milk for a creamy, vegetable-led sauce.

The method builds flavour in the pan before the coconut milk goes in, then adds spinach near the end so it cooks briefly rather than simmering throughout.

Nutrition and macros by portion

The nutrition label shows one serving as written: 358 calories, 9g protein, 16g carbs, 32g fat.

The coconut milk and oil contribute most of the fat, while the mushrooms and spinach add some protein. Tomato, onion and spinach contribute carbohydrates, with rice or naan adding more if served alongside. For a more balanced plate, pair a portion of curry with rice and add extra vegetables if you have them.

The vegetables and aromatics

Mushrooms: sliced mushrooms soften and release liquid as they cook, giving the sauce a savoury base. Let their juices start to come out before adding the tomato.

Aromatics: onion, ginger and garlic bring the first layer of flavour. The recipe lists the onion sauté twice; follow the supplied method, though the second instruction appears to repeat the first.

Spinach: the leaves take up space at first but shrink as they cook. Add them last, as directed, and stir until they are incorporated.

Bloom the spices gently

Cumin, coriander, turmeric and Kashmiri chilli powder go into the pan with the ginger and garlic. Stir them for a minute or two, stopping when they smell fragrant.

Keep the heat controlled so the spices warm in the oil without catching. If the pan looks dry, stir regularly while the mushrooms are added next.

Build the coconut sauce

Tomato: cover the pan for a minute or two so the tomato softens. It should look mushy before you add the coconut milk.

Coconut milk: simmer it with the vegetables for a few minutes, until the sauce thickens. Stir occasionally and avoid a hard boil.

Check the texture and timing

The mushrooms should be tender and the tomato soft before the coconut milk is added. Once the sauce has thickened, cook the spinach for the stated 5 minutes over low-medium heat.

The spinach should be wilted and evenly mixed through the curry. If the sauce thickens more than you like, a small splash of water can loosen it.

Choose something to serve alongside

Rice is an easy partner for the creamy sauce and makes the meal more substantial. Serve it alongside rather than adding it to the curry.

Naan is the other suggested accompaniment, useful for scooping up the vegetables and sauce. The curry can also be served on its own if you prefer.

Recipe notes & tips

• Slice the mushrooms evenly so they cook at a similar rate.
• Let the mushrooms begin releasing their juices before stirring in the tomato.
• Stir the spices as they cook so they become fragrant without catching.
• Add the spinach in batches if it does not all fit in the pan at once.
• Taste the curry after the spinach has cooked and adjust the salt before serving.

Variations

• Adjust the heat: use less Kashmiri chilli powder for a milder curry.
• Add chickpeas: stir them in with the coconut milk for a heartier version.
• Use another green: replace the spinach with chopped kale and cook until tender.
• Boost the aromatics: add a little more ginger or garlic to suit your taste.
• Serve with grains: pair the curry with rice or naan, as suggested in the method.

Common mistakes to avoid

• Crowding the mushrooms: cook them until their juices start to release before adding the tomato.
• Burning the spices: stir them over controlled heat and move on once they smell fragrant.
• Adding coconut milk too early: wait until the tomato has softened and become mushy.
• Boiling the sauce hard: keep it at a gentle simmer while it thickens.
• Overcooking the spinach: add it near the end and cook for the stated 5 minutes.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a pan or microwave until hot throughout; add a splash of water if the sauce has thickened.

Frequently asked questions