This hearty spinach and mushroom curry boasts a thick, rich, spicy sauce that brims with authentic Indian flavor. A wonderful Meatless Monday treat!
Hey my fellow Indian food lovers! I have a big bowl of awesome to share with you today: thick, juicy, flavorsome mushrooms and savory spinach stewed up in a slightly sweet, totally spicy all-veggie sauce. It’s a great choice for Meatless Monday, or anytime you need a little Bollywood flava in your life.
Things were a little hectic for me this weekend, so Graeme was nice enough to lend his photography and styling skills to this post. Isn’t he awesome? Thanks Graeme! :)
Mushrooms play so well with Indian spices! I love using cremini mushrooms especially because they have so much flavor and they’re so juicy and meaty when you cook them up. Sometimes they’re sold as “Baby Bellas,” since they’re smaller portobellos.
Carrots. And wait, I’m going to totally blow your mind: the sauce doesn’t end up tasting like carrots. The carrots give it velvety creaminess and lovely color and just a touch of sweetness, and that’s it. And that’s plenty. Nothing against carrots, but I want my curries to be about garlic and ginger and bold, powerful spices.
Ok, maybe a tiny little sumpin against carrots. That’s a hangover from childhood, when I thought cooked carrots were canned carrots and gave my verdict as das nasty. I’m about 95% cool with cooked carrots now, but still, I don’t want them dominating my curry.
But they make a [email protected] curry sauce, for sure.
Don’t bother peeling the carrots for this recipe. No reason on earth to bother, seriously. Plus, leaving them as nature intended means you’ll be getting all the fiber and minerals and nutrients carrots want you to have. They’re pretty good kids after all.
I threw in spinach greens mostly for color, but also for a little extra flavor and nutrition. My motto is spinach in everything.
Mushroom and spinach curry is great on it’s own. No need for anything else. But if you’d like to pair it with a little rice or even quinoa, that’s awesome too. If you’re feeling really fancy, some delicious Indian flatbread would be heavenly!
Eat Healthy Eat Happy
This hearty mushroom and spinach curry is a little sweet, nicely spicy and packed with meaty mushrooms. The all-veggie sauce is easy to make and brimming with authentic Indian flavor.
15 minPrep Time
45 minCook Time
1 hrTotal Time
- 2 Tbs + 1 tsp olive oil
- 16 oz. cremini ("Baby Bella") mushrooms, sliced thick
- 2 tsp chili powder
- 1 1/2 tsp red curry powder
- 1 1/2 tsp garam masala
- 1 tsp smoked paprika
- 1 tsp cumin
- 1/4 tsp red pepper flakes
- 1 medium onion, chopped
- 1 medium red, yellow or orange bell pepper, chopped
- 3 medium-large cloves garlic, chopped
- 1/2" piece fresh ginger root, peeled and chopped
- 1 lb carrots, chopped into 1"-ish pieces (about 2 1/2 c)
- 2 1/2 c water
- 1/2 tsp salt
- 1 Tbs peanut butter
- 3 c spinach greens
- juice of 1/2 lime (about 2 Tbs)
- salt and pepper to taste
- In a large non-stick cooking pot, heat 1 tsp of oil on medium. Saute the mushrooms for about 5 minutes, or until they're quite juicy and reduced in size. Remove to a plate and set aside.
- Add 2 Tbs oil to the same pot and reduce the heat to low. Add all the spices and let them bloom in the oil for about 2 minutes. Add a little water if they're looking dry.
- Raise the heat to medium and add the onion and pepper. Saute for about 2-3 minutes. Add the garlic and ginger and saute for another 2 minutes. Reduce the heat and add a little water if needed.
- Add the carrots, water and salt and raise the heat to high; bring to a boil. Reduce the heat to low, cover and let simmer for about 20 minutes, or until the carrots are tender.
- Remove from heat and use an immersion blender to puree the carrot mixture into a creamy sauce. You can also use a food processor and do it in two shifts. If using a food processor, when you're done return the sauce to the pot.
- Heat the sauce on medium low and stir in the peanut butter, lime juice, greens and mushrooms. Heat through until the greens start to wilt.
- Serve alone or with your favorite rice, quinoa or Indian flatbreads.
Nutrition note: The recipe yields 5 1 3/4 – 2 cup servings. It can vary depending on the size of your veggies.
I’m going to go lay into a bowl of this deliciousness! ~gin