Mushroom Spinach Curry
A six-ingredient Mushroom Spinach Curry that goes from stovetop to table in less than 15 minutes. The creamy coconut sauce flavored with curry powder is out of the world. All you need to serve with it is rice. A vegan, gluten-free, soy-free and nut-free recipe.
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: Side
Cuisine: Indian, nut-free, Soy-free
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6 servings
Calories: 181kcal
- 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 crimini 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
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.
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