Spinach & Portobello Curry

Name: Spinach & Portobello Curry
Yield: Serves 4
Cuisine: Indian
Ingredients: ¼ tsp chilli powder; 1½ tsp salt; 5 dried curry leaves; 1 tbsp tomato purée/paste; 1 x 400 g/14 oz can of chopped tomatoes; 400 g/14 oz spinach; 500 g/1 lb 2 oz portobello mushrooms, roughly chopped; small bunch of fresh coriander/cilantro, finely chopped; 1 tsp garam masala; 2 red onions, roughly chopped; 1 tbsp ground cumin; 200 ml/7 fl oz/scant 1 cup water; 3 garlic cloves, crushed; 2 tbsp vegetable oil; 2 tbsp ground coriander; 1 tsp ground turmeric; 5 cm/2 in piece of fresh ginger, peeled and finely chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Meat Free Mowgli

By Nisha Katona

Published 2022

About

This iron-rich spinach curry is bolstered by the portobello mushrooms – they are a classic combination. This is a simple, saucy curry that is great for a midweek supper. Cooking the mushrooms and spinach separately from the sauce means they don’t go all mushy and you get great texture and flavour from the finished dish.

Ingredients

2 tbsp vegetable oil
5 dried curry leaves
2 red onions, roughly chopped

Asia
India
Supper
Main course
Vegan
Gluten-free

Method

Heat the oil in a large, wide-based pan over a medium heat. When hot, add the curry leaves and let them sizzle, then add the onions and cook for 5–6 minutes, or until softened and starting to brown.
Add the garlic and ginger and cook for 3–4 minutes, or until fragrant, then add the spices, salt, chopped tomatoes and tomato purée. Stir for a minute, then add the