Indian Vegetarian mushroom and spinach curry with  rice and popadoms

Mushroom and Spinach Curry with Popadoms Recipe

30 Minutes
Serves: 2
A delicious spinach and mushroom curry with mushrooms, tomatoes, onions and spinach and flavoured with scotch bonnet, bay, cardamom,cloves and cumin served with rice and lentils and crunchy popadoms

Recipe Ingreds

Curry

  • 2 leaves bay leaf
  • black pepper (to taste)
  • 3 pod cardamom
  • 3 cloves
  • 1 tsp cumin seeds
  • 1 fresh scotch bonnet chilli
  • 8 sprig fresh coriander
  • 3 cm fresh ginger
  • 1 tsp garam masala
  • 5 cloves garlic
  • 250 grams mushrooms
  • 1 onions
  • 2 poppadoms(uncooked)
  • salt (to taste)
  • 50 ml single cream
  • 250 grams frozen spinach
  • 2 tomatoes
  • 1 tsp turmeric
  • 1 tbsp olive oil

Rice

  • 50 grams red lentils(dried)
  • 100 grams basmati rice

Recipe with pictures Steps

Step 1

  • add some boiling water to the pan
  • add the rice and lentils
  • cook till soft
  • Drain the rice
  • set a side

Step 2

  • defrost the spinach
  • puree in a food processor

Step 3

  • heat half the oil in the frying pan
  • peel and chop the onion(s) finely
  • add to the frying pan
  • cook till lightly browned
  • remove the seeds from the cardamom
  • add the bay leaves, cloves, cardamom and cumin

Step 4

  • wash and finely chop the chilli
  • add to the frying pan
  • peel and crush the garlic using the garlic crusher or chop finely
  • add to the frying pan
  • peel and grate the ginger
  • add to the frying pan

Step 5

  • wash and slice the mushrooms
  • add to the frying pan
  • cook for 5 mins
  • add the turmeric
  • wash and chop the tomatoes
  • add to the frying pan
  • add the spinach
  • cook for 15 mins to 20 mins

Step 6

  • add the garam masala to the frying pan
  • Add the cream
  • season with salt and pepper
  • wash and finely chop the fresh coriander
  • add to the frying pan

Step 7

  • using the pastry brush, brush the poppadom with the remaining oil
  • puff up the poppadoms in the microwave for 30 secs

Step 8

  • place one serving of rice onto a plate

Step 9

  • place the curry on top of the rice
  • serve with a poppadom
  • serve immediately

Step 10

  • if cooking extra for the freezer store the extra curry and rice in a freezable container allow to cool and then place in freezer

Recipe Utensils

  • 1 chopping board
  • 1 cling film
  • 1 food processor
  • 1 Garlic crusher
  • 1 grater
  • 1 large frying pan
  • 1 large knife
  • 1 large pan
  • 1 pastry brush
  • 1 sieve
  • 1 small bowl

How to make spinach and mushroom curry

 Defrost the spinach and then place in a food processor and blend to a puree, Heat some oil and lightly fry the onions and dry spices omitting the turmeric and garam masala as they burn easily, Add the crushed garlic, chopped chilli and grated ginger. Add the mushrooms and cook till golden brown, add the turmeric, tomatoes and the spinach cook for 20 minutes . Add the fresh coriander, cream and garam masala mix the ingredients and season with salt and pepper. Serve with rice and red lentils and crispy popadoms

What makes our curry the best

This delicious hot vegetarian curry is made with mushrooms, spinach, onions and tomatoes, it has a medley of hot spice which include hot scotch bonnet chilli, fresh ginger, garlic, bay leaves, cardamom, cloves, cumin, coriander and garam masala. Spinach and mushroom are the perfect combination for this dish, what makes it so special is the delicious blend of spices used to make this curry

Make our spicy vegetarian curry for dinner tonight 

This recipe is perfect for a cold winter's night when you are looking for something hot and spicy for dinner, we serve this curry with lentil rice  and crispy popadoms. If you are in a hurry you can serve it with a simple brown or white rice, if it is a bit hot for you serve with a cucumber raita to cool it down a little. 

Spinach and mushroom curry for your dinner party main course

This spicy dish makes the perfect main course for any veggie dinner party, we would use it in an Indian dinner party menu and serve it with a spicy coriander and carrot soup for starters and our Indian upside down cake for dessert. 

Veggie curry recipes

Burmese Chickpea & Potato Curry

Cauliflower and Potato Curry served with Brown Rice

Thai Vegetable Curry with Rice



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