I enjoy sharing all my recipes with you, but the ones that make me proudest are those quick weeknight dishes that take minutes to throw together, but taste incredible.This spinach-mushroom curry is such a recipe. It takes a minimum of ingredients, is super-nutritious, and tastes great with either rice or chapatis or even any storebought bread.
Since it is a weeknight, I'll stay off the rambling. Enjoy, everyone, and a happy Tamil new year to all!
Easy Mushroom-Spinach Curry
Ingredients:
1 cup sliced button mushrooms (can use crimini)
1/2 16-oz package of frozen, chopped spinach, thawed (thaw in microwave if pressed for time). If using fresh spinach, use about 4 cups chopped.
1 tbsp sambar powder (I will post a recipe for this soon, but for now I am using some my sis-in-law made for me. You can use store-bought curry powder here too)
1 tbsp canola oil
1 medium onion, thinly sliced
1/2 cup coconut milk
Heat the oil in a saucepan.
Add the onions and saute on medium heat until brown spots appear.
Add the sambar powder and stir in.
Add the mushrooms, stir until they start to soften.
Add the spinach and stir until well mixed.
Add 1/4 cup of water and cook until the vegetables are tender, a few minutes.
Add salt to taste and coconut milk.
Stir thoroughly and take off the heat.
Enjoy!
That looks super delicious Vaishali! I wish I could grab that bowl for dinner tonight.
ReplyDeleteyummy curry :)
ReplyDeletequick to put together and the sambar powder must have given it a nice zing :)
I love mushroom in curries. A sure going to try this Vaishali!
ReplyDeleteLove the spinach & mushroom combo with coconut milk and sambar pd. I'm going to try this out.
ReplyDeleteYum! I will definitely be making this soon.
ReplyDeleteI like the idea of adding coconut milk to the spinach Vaishali. :-)
ReplyDeleteThis looks AMAZING!
ReplyDeleteWhat a creamy and delicous dish!
ReplyDeleteHappy New Year to you too!
ReplyDeleteThis mushroom spinach curry seems very similar to the egg spinach curry I recently made from Good Food 101 - looks yummy and the sambar powder is a nice tpuch to go with the coconut milk..
that looks really delicious, Vaishali! I'm definitely trying this soon.
ReplyDeleteLove the combination of mushroom and spinach. Curry looks rich, creamy and delicious..Bookmarked.
ReplyDeletemmm, I never imagined Mushrooms, Spinach and Coconut milk get along well... Lovely dish...
ReplyDeleteThats a delicious curry Vaishali...yummy:)
ReplyDeleteI heard about your blog through a friend - and you've won me over with the very 1st recipe I just read! I LOVE both Mushrooms and Spinach!:)
ReplyDeleteThis is so simple! A loves mushrooms and I should try this out sometime!
ReplyDeleteLovely combination, both being my favorites. but i never thought of doing them together.
ReplyDeleteLooks SOoo Yummy! Am going to try it soon!!
ReplyDeleteCurry looks delicious..My husband loves mushroom, but i don't know much vegan recipe to cook using mushroom..This combo seems interesting.Thanks for this recipe.
ReplyDeletelooks so creamy and tempting. Nice dish!
ReplyDeletehave you tried the dried mushrooms (mixed) oin the huge jar at costco? wonderful flavours, and even quicker. i will be trying this recipe soon.
ReplyDeleteI have mushrooms and no spinach... worth a try even without the spinach... the sambar powder and coconut milk seem great :)
ReplyDeleteyum, the curry looks awesome! happy new year too!
ReplyDeleteQuick, easy and delicious - that's just the kind of dish I like.
ReplyDeleteHappy Tamil new year to you and your family.
YAY i made this last night :) and guess what, it turned out really nicely ..i added some coarse pepper as well :) the spinach and coconut combo totally rocks.. thank you vaishali :)
ReplyDeleteGreat recipe!! The combination is truly fascinating. mushroom and spinach both are nutritious and good for health. So mushroom-spinach curry is likely to be tasty and healthy alike. thank you for shearing your post.
ReplyDeleteHi Vaishali,
ReplyDeleteI just tried your mushroom spinach curry today and it was wonderful. I'm feeling pretty smug and happy that i pulled of a recipe with two unlikely ingredients.. but couldn't have done it without your recipe.
many thanks for sharing.
ps: i added ginger garlic paste and red chilly powder to your list of ingredients.. they fared well with the recipe :)
I made this last night. i used Curry Powder insted of Sambar powder which turned out to be excellet.. it was supposed to last me for 3 days, but it is all gone............
ReplyDeleteSwapna: Good suggestions, and thanks for sharing-- glad you liked the curry!
ReplyDeleteJessy, thanks for the feedback-- so happy you liked it!
Yummy receipe vaishali!
ReplyDeleteReally all my family members liked it.My husband asked me to do again and again.Thanks
Thanks for the recipe! It was so good, I made it again for my friends the next day!
ReplyDeleteI took a picture, if you want to see: http://eat.ly/mark/mushroomspinach_curry
Just now I made it.. Its sooo yummy that i could not resist posting a comment here.. Thank you for this delicious dish...
ReplyDeleteYummy, just made this for lunch. I added some cubes of plain tofu to it and cooked it for a little bit longer so the flavours infused the tofu. Delicious!
ReplyDeletecooked this for dinner.used curry powder and added green chillies,red chilli powder,black pepper(a little bit of each one of the spices) and a bit of coriander powder.I used fresh spinach and before adding the coconut milk I dried all the water in the pan(dont like a lot of gravy). the ingredients were well out of my comfort zone but loved the end result.lets hope hubby likes it too(not home yet).keeping my fingers crossed.
ReplyDeletebrilliant! keep up the good work, more spinach recipes please!!
ReplyDelete