This Mushroom Spinach Curry goes from stovetop to table in less than 15 minutes. The creamy coconut sauce flavored with a few simple sauces is out of the world. All you need with it is some rice. Vegan, gluten-free, soy-free and nut-free recipe.
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 the Mushroom Spinach Curry, everyone!
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 See link in Recipe Notes for a recipe for Sambar Powder. You can also buy this at an Indian grocery or online.
- 1 tbsp canola oil
- 1 medium onion, thinly sliced
- 1/2 cup coconut milk
- Salt to taste
Instructions
- 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!
Notes
For another great mushroom curry recipe, try this family favorite: My Dad’s Not Mutton Mushroom Curry.
(C) All recipes and photographs copyright of Holy Cow! Vegan Recipes.
Amazing how a dish that you posted three years ago is what I want to eat today. Your passion for food really shows in the way your recipes are relevant long after you post them. I hope, like several others I’m sure, that you’ll keep cooking and writing for a very long time to come. 🙂
I have bought fresh mushrooms and spinach. I could not wait to cook them since they are sooo freshhhhhhh! Then I got an idea to cook mushrooms and spinach together and see how the result will be, but I have no clue how to cook them together… I wanted to cook some gravy kind… so I searched online and viola! I found your recipe… It satisfied all my criteria mushrooms, spinach, gravy… moreover I like the idea of sambhar powder in it…so I cooked immediately and the end result is awesome. Thank you so much… Btw, you have a nice blog! 🙂
brilliant! keep up the good work, more spinach recipes please!!
cooked 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.
Yummy, 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!
Just now I made it.. Its sooo yummy that i could not resist posting a comment here.. Thank you for this delicious dish…