Spinach & Portobello Curry
- 20m Prep Time
- 25m Cook Time
- 45m Ready In
A simple, saucy spinach and portobello mushroom curry with a smooth, spiced tomato base. Cooking the mushrooms and spinach separately from the sauce preserves their texture and flavor.
Ingredients
- 2 tbsp vegetable oil
- 5 dried curry leaves
- 2 red onions roughly chopped
- 3 garlic cloves crushed
- 5 fresh ginger peeled and finely chopped
- 1 tsp ground turmeric
- 1/4 tsp chilli powder
- 1 tbsp ground cumin
- 2 tbsp ground coriander
- 1 1/2 tsp salt
- 1 can chopped tomatoes
- 1 tbsp tomato purée/paste
- 13 8/15 tbsp water
- 1 1/10 lbs portobello mushrooms roughly chopped
- 7/8 lbs spinach
- 1 tsp garam masala
- 1 bunch fresh coriander/cilantro finely chopped
Nutrition (per serving, estimated)
Estimated based off 9 of 17 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 298 mg
- Iron: 5.57 mg
- Magnesium: 114 mg
- Phosphorus: 219 mg
- Potassium: 1095 mg
- Zinc: 1.88 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2 tbsp vegetable oil
- 5 dried curry leaves
- 1 tsp ground turmeric
- 1/4 tsp chilli powder
- 1 tbsp ground cumin
- 2 tbsp ground coriander
- 1 1/2 tsp salt
- 1 can chopped tomatoes
- 1 tbsp tomato purée/paste
- 13 8/15 tbsp water
- 7/8 lbs spinach
- 1 tsp garam masala
Prepare
- 2 red onions, roughly chopped
- Crush 3 garlic cloves
- 5 fresh ginger, peeled and finely chopped
- 1 1/10 lbs portobello mushrooms, roughly chopped
- 1 bunch fresh coriander/cilantro, finely chopped
Let's Cook
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Step 1.
Heat the oil in a large, wide-based pan over medium heat. When hot, add the dried curry leaves and let them sizzle for a few seconds, then add the roughly chopped red onions and cook for 5–6 minutes, stirring occasionally, until softened and starting to brown.
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Step 2.
Add the crushed garlic and finely chopped ginger to the pan and cook for 3–4 minutes, stirring frequently, until fragrant. Then add the ground turmeric, chilli powder, ground cumin, ground coriander, and salt, along with the canned chopped tomatoes and tomato purée. Stir for 1 minute, then add the water and cook for 5–6 minutes, stirring occasionally, until the sauce starts to thicken. Remove the pan from the heat and set aside to cool slightly.
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Step 3.
Once the sauce mixture has cooled, transfer it to a food processor or use a hand-held blender to blitz until smooth. Set the blended sauce aside.
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Step 4.
Wipe out the pan with paper towels, then place it over high heat until very hot. Add the roughly chopped portobello mushrooms and dry-fry (without oil) for 3–4 minutes, stirring occasionally, until they start to colour. Add the spinach and cook for 1–2 minutes, stirring, until wilted. Reduce the heat to medium-low, then pour in the blended sauce and add the garam masala. Simmer for 4–5 minutes, stirring occasionally, until the mushrooms are cooked through and the sauce is heated.
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Step 5.
Stir the finely chopped fresh coriander into the curry and serve.