Ingredients
- 1/3 cup cashews (unsalted, roasted)
- 1 tablespoon ghee
- 200 gram brown onion (thinly sliced)
- 2 garlic cloves (crushed or minced)
- 20 grams fresh gingerroot (4cm piece, grated)
- 2 teaspoons kalonji seeds (nigella could be a substitute)
- 1/2 cup korma paste
- 2/3 cup cream
- 400 grams brown mushrooms (swiss)
- 500 grams fresh spinach (trimmed and chopped coarsely)
- 1/3 cup yoghurt
How to Make
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Step 1: Blend or process nuts until finely ground.
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Step 2: Heat ghee in a large saucepan and cook onion, garlic and ginger, stirring until onions soften.
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Step 3: Add nuts, seeds and paste and cook stirring until fragrant.
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Step 4: Add cream and mushrooms, simmer covered for 15 minutes.
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Step 5: Add spinach and cook stirring until wilted.
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Step 6: Serve curry with yoghurt.
We hope you enjoy this recipe!
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