Spinach and Mushroom Korma

15m
Prep Time
25m
Cook Time
40m
Ready In

Recipe: #15530

November 02, 2014



"Posted for Eat Your Veggies December 2008/January 2009 in the Asian Cooking Forum. Taken from the Australian Women's Weekly New Asian cookbook. Kalonji seeds are specified in the recipe but a Google search seems to indicate that Nigella seeds could be substituted). Times are estimated"

Original is 4 servings

Nutritional

  • Serving Size: 1 (349.9 g)
  • Calories 640.6
  • Total Fat - 41.3 g
  • Saturated Fat - 9.1 g
  • Cholesterol - 26.5 mg
  • Sodium - 930.7 mg
  • Total Carbohydrate - 60.4 g
  • Dietary Fiber - 8.9 g
  • Sugars - 11.1 g
  • Protein - 11.1 g
  • Calcium - 239.7 mg
  • Iron - 4.9 mg
  • Vitamin C - 38.7 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Blend or process nuts until finely ground.

Step 2

Heat ghee in a large saucepan and cook onion, garlic and ginger, stirring until onions soften.

Step 3

Add nuts, seeds and paste and cook stirring until fragrant.

Step 4

Add cream and mushrooms, simmer covered for 15 minutes.

Step 5

Add spinach and cook stirring until wilted.

Step 6

Serve curry with yoghurt.

Tips


No special items needed.

0 Reviews

You'll Also Love