Exquisite Mushroom and Spinach Curry with Garlic Naan and Cucumber Raita

Allergens

Wheat (from garlic naan)

Ingredients

• 2 cups chopped mushrooms (white or cremini)
• 1 cup fresh spinach, chopped
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1
• inch piece ginger, grated
• 1/4 cup tomato sauce
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon ground cayenne pepper (optional)
• 1/2 cup coconut milk
• Salt, to taste
• 1 tablespoon ghee or vegetable oil
• Fresh cilantro leaves, for garnish

Instructions

1. In a large pan, heat the ghee or vegetable oil over medium heat. Add chopped onions and cook until softened and golden brown. Add minced garlic and grated ginger to the pan and sauté for another minute. Stir in ground turmeric, cumin, coriander, black pepper, and cayenne pepper (if using). Cook for about 1 minute until fragrant. Add chopped mushrooms and cook until they release their water and become tender. Pour in tomato sauce and stir well. Allow the mixture to simmer for a few minutes until it starts to thicken. Incorporate fresh spinach, coconut milk, and salt into the mixture. Continue cooking until the curry has reached your desired consistency. Serve the curry hot with garlic naan and cucumber raita, garnished with fresh cilantro leaves.

Chef’s Insight

To enhance the flavors, add a pinch of saffron threads while cooking the curry

Notes

Use fresh herbs for the best flavor, and ensure that the coconut milk is well incorporated into the curry