Mushroom Spinach Curry
A six-ingredient Mushroom Spinach Curry that is ready in just 15 minutes. The creamy coconut sauce flavored with curry powder is out of the world. Serve with rice.
Servings: 6 servings
Calories: 181kcal
Equipment
- Saucepan
Ingredients
- 1 tablespoon coconut oil
- 1 teaspoon mustard seeds (optional)
- 1 medium onion (thinly sliced)
- 1 sprig (about 10-12 leaves) curry leaves (optional)
- 8 oz cremini mushrooms or button mushrooms (or button mushrooms, sliced)
- 5 oz baby spinach (or regular spinach. Chop regular spinach but you can leave the baby spinach whole. Frozen spinach is fine here, thaw before using)
- 2 tablespoon curry powder
- 14 oz coconut milk (canned)
- Salt to taste
Instructions
- Heat the oil in a saucepan. Add the mustard, if using, and wait for it to sputter.
- Add the onions and curry leaves, if using, and saute on medium heat until it sotens and becomes translucent.
- Add the mushrooms and spinach and saute until the spinach wilts, which should take no more than a couple of minutes.
- Add half the coconut milk and the curry powder with half a cup of water. Stir to mix and let the sauce come to a boil.
- Add salt to taste and the remaining coconut milk. Warm the curry through at this point but turn off the heat before it comes to a boil.
- Check salt and add more if needed.
Nutrition
Calories: 181kcal | Carbohydrates: 7g | Protein: 4g | Fat: 17g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Potassium: 508mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2248IU | Vitamin C: 16mg | Calcium: 59mg | Iron: 4mg