Three mushroom and spinach curry
This is a great dish to make for friends. The porcini and shiitake mushrooms really add a boost of flavour. You can easily turn the recipe into a quick mid-week meal too. Simply swap the porcini and shiitake mushrooms for a tin of puy lentils stirred in with your spinach.
Serves 4
30g dried porcini mushrooms
250g shiitake mushrooms
600g chestnut mushrooms
1 large brown onion
4 garlic cloves
15g fresh ginger
2 red chillies
1 tablespoon garam masala
2 teaspoons ground coriander
1 teaspoon ground turmeric
3 tablespoons vegetable oil
350g plant-based yoghurt
250ml soya cream
3 tablespoons ground almonds
250g frozen spinach
15g fresh coriander
Start by prepping your mushrooms
Cover the porcini with 150ml boiling water and set aside so the mushrooms can rehydrate.
Clean any soil off your fresh mushrooms and slice into 1cm think pieces.
Then it’s time to start cooking
Heat the oil in a deep, large frying pan.
Peel and finely chop your onion. Add to the pan and set it on a low heat to cook slowly for 5 minutes.
Peel and finely chop the garlic, ginger and chillies. Add to the onions and cook on low for 2 minutes.
Add the garam masala and spices and cook for another 2 minutes stirring continuously.
Add the fresh mushrooms to the pan and stir well so they take on a golden colour. Fry for 5 minutes. Then add the porcini mushrooms and their liquid.
Add your yoghurt and simmer gently for 15 minutes.
Stir through the ground almonds and frozen spinach. Simmer until spinach is heated through.
Last step
Stir through the fresh coriander and season to taste.
Serve with wild rice and naan breads for soaking up with creamy sauce. Scrumptious!
Comments