Mushroom and spinach curry

Another recipe link that I got off the Mela website.

I love to make this recipe because normally when I use mushrooms in a curry they tend to shrink, but not in this recipe.

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Ingredients

50ml sunflower oil

5ml mustard seeds

5ml cumin seeds

1 onion, finely chopped

Salt to taste

10ml crushed garlic

10ml masala

2 x blanched and grated tomatoes

5ml ground cumin

5ml ground coriander

2ml turmeric

400g mushrooms, sliced

400g baby spinach, chopped

Fresh curry leaves or coriander, to garnish

Method:

Heat the oil in  a pan

Add the mustard seeds and when the pop, add the cumin seeds.

Add the chopped onion and salt.

Saute until the onion is transparent

Add the crushed garlic and fry for a few seconds.

Stir the masala and mix.

Add the grated tomatoes and stir in the remaining spices.

Add the ground cumin, coriander and turmeric.

Simmer the sauce and use the back of a spoon to break down the lumps.

Once the sauce resembles tomato paste, add the chopped mushrooms.

Simmer until the mushrooms soften, add 125ml boiling water if the sauce is too thick (but be careful with the water , because as mushrooms cook they also let off their own water).

Once the mushrooms are cooked through, add the chopped spinach and simmer uncover for a minute or two.

Garnish with fresh curry leaves and coriander.

Tell me what you think of this recipe