Spinach & Portobello Curry

Preparation info
  • Serves


    • Difficulty


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.


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


  1. 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.
  2. 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