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Spinach and Mushroom Korma
At a Glance
- Prep
- 15 minutes
- Cook
- 25 minutes
- Total
- 40 min
- Servings
- 4.00 serving(s)
Categories
- Curry
Cuisine
- Indian-inspired
Cooking Method
- Stovetop
Difficulty
- Easy
Dietary
- Vegetarian
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Spinach and Mushroom Korma brings together 1/3 cup roasted unsalted cashews, 1 tablespoon ghee, 1 (200 g) brown onions (thinly sliced) in a practical dish for home cooking. It takes about 40 min to prepare and cook. It makes approximately 4 servings.
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Ingredients
- 1/3 cup roasted unsalted cashews
- 1 tablespoon ghee
- 1 (200 g) brown onions (thinly sliced)
- 2 garlic cloves (crushed or minced)
- 20 g ginger (4cm piece, grated)
- 2 teaspoons kalonji, seeds (nigella could be a substitute)
- 1/2 cup korma paste
- 2/3 cup cream
- 400 g swiss brown mushrooms
- 500 g spinach (trimmed and chopped coarsely)
- 1/3 cup yoghurt
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Instructions
Blend or process nuts until finely ground.
Heat ghee in a large saucepan and cook onion, garlic and ginger, stirring until onions soften.
Add nuts, seeds and paste and cook stirring until fragrant.
Add cream and mushrooms, simmer covered for 15 minutes.
Add spinach and cook stirring until wilted.
Serve curry with yoghurt.
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