Spinach and Mushroom Korma
Recipe: #15530
November 02, 2014
Categories: Side Dishes, Mushrooms, Onions, Spinach, Gluten-Free, No Eggs, Vegetarian, more
"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
Ingredients
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
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