Spinach And Mushroom Korma Recipes

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SPINACH AND MUSHROOM KORMA



Spinach and Mushroom Korma image

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.

Provided by ImPat

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

1/3 cup roasted unsalted cashews
1 tablespoon ghee
1 (200 g) brown onions (thinly sliced)
2 garlic cloves (crushed or minced)
20 g ginger (4cm piece, grated)
2 teaspoons kalonji, seeds (nigella could be a substitute)
1/2 cup korma paste
2/3 cup cream
400 g swiss brown mushrooms
500 g spinach (trimmed and chopped coarsely)
1/3 cup yoghurt

Steps:

  • Blend or process nuts until finely ground.
  • Heat ghee in a large saucepan and cook onion, garlic and ginger, stirring until onions soften.
  • Add nuts, seeds and paste and cook stirring until fragrant.
  • Add cream and mushrooms, simmer covered for 15 minutes.
  • Add spinach and cook stirring until wilted.
  • Serve curry with yoghurt.

Nutrition Facts : Calories 272.1, Fat 17.6, SaturatedFat 8.3, Cholesterol 37.3, Sodium 135, Carbohydrate 23.4, Fiber 5.1, Sugar 6.1, Protein 10.7

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