Indian vegetarian mushroom and spinach curry served with lentil rice and popadoms

Mushroom and Spinach Curry with Popadoms Recipe

Name: Mushroom and Spinach Curry with Popadoms
Prep time: 15 min
Cook time: 35 min
Total time: 35 min
Cuisine: Indian
Ingredients: 100 grams basmati rice; 2 leaves bay leaf; black pepper (to taste); 3 pod cardamom; 3 whole cloves; 1 tsp cumin seeds; 8 sprig fresh coriander; 3 cm fresh ginger; 1 whole fresh scotch bonnet chilli; 5 portions frozen spinach; 1 tsp garam masala; 5 cloves garlic; 250 grams mushrooms; 1 tbsp olive oil; 1 whole onions; 2 single poppadoms(uncooked); 50 grams red lentils(dried); salt (to taste); 50 ml single cream; 2 whole tomatoes; 1 tsp turmeric

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 whole cloves
1 tsp cumin seeds
1 whole fresh scotch bonnet chilli
8 sprig fresh coriander
3 cm fresh ginger
1 tsp garam masala
5 cloves garlic
250 grams mushrooms
1 whole onions
2 single poppadoms(uncooked)
salt (to taste)
50 ml single cream
5 portions frozen spinach
2 whole 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

peel and chop the onion(s) finely
defrost the spinach and blend in the food processor
heat half the oil in the frying pan add the chopped onions
cook till lightly browned
remove the seeds from the cardamom
add the bay leaves, cloves, cardamom and cumin

Step 3

wash and finely chop the chilli, add to the onion and spice mix
peel and crush the garlic using the garlic crusher or chop finely, add to the onion and spice mix
peel and grate the ginger, add to the onion and spice mix

Step 4

wash and slice the mushrooms, add to the onion and spice mix and fry for 5 mins
add the turmeric
wash and chop the tomatoes, add to the onion and mushroom mix
add the spinach
cook for 15 mins to 20 mins

Step 5

wash and finely chop the fresh coriander, add to the spinach and mushroom curry
add the garam masala to the frying pan
Add the cream
season with salt and pepper
using the pastry brush, brush the poppadom with the remaining oil
puff up the poppadoms in the microwave for 30 secs

Step 7

place a serving of the rice and lentils on to a serving plate
place the mushroom and spinach curry on top of the rice
serve with a poppadom
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

Share this Recipe:

More recipes you might like: Around the World, Freezer Friendly, Vegetarian, Vegetable dinner ideas, Quick dinner ideas, Cheap dinner Ideas

PERFECT DINNERS, EXPERT PLANS, ZERO EFFORT USE OUR APP

Enjoy delicious dinners every night with the SoCook App your automated personal meal planner. Get super organised with zero effort, plus special occasion ? Use our Dinner Party Planner. Find out more

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 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

Make our vegetarian mushroom and spinach 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 it with cucumber raita to cool it down a little or reduce the scotch bonnet.

What makes our veggie mushroom curry with spinach the best

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

Spinach and mushroom curry for your dinner party main course

This spicy recipe 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

Find Delicious Recipes Quickly and Easily

The Virtual HomeCook app will find recipes you love and automatically put them into your own personalised monthly menu plan and shopping list! If you love to socialise it has a fantastic dinner party planner with a shopping list too! Find out more

35 Minutes