Mushroom-Spinach Curry
Prep time
Cook time
Total time
Easy Mushroom-Spinach Curry
Recipe type: Side
Cuisine: Indian
Serves: 6
  • 1 cup sliced button mushrooms (can use crimini)
  • ½ 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
  • ½ cup coconut milk
  1. Heat the oil in a saucepan.
  2. Add the onions and saute on medium heat until brown spots appear.
  3. Add the sambar powder and stir in.
  4. Add the mushrooms, stir until they start to soften.
  5. Add the spinach and stir until well mixed.
  6. Add ¼ cup of water and cook until the vegetables are tender, a few minutes.
  7. Add salt to taste and coconut milk.
  8. Stir thoroughly and take off the heat.
  9. Enjoy!
Recipe by Holy Cow! Vegan Recipes at