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
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.