Spinach and Mushroom Korma

Submitted by I'mPat

"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."

 

• Ready In: 40mins
• Ingredients: 11
• Serves: 4

ingredients

• 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

directions

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

Reviews

[Karen Elizabeth]

This is very good, but very mild, I made it as directed but there was no sense of curry, it was more of a very nice creamed spinach! So we really enjoyed it, but I would definitely up the spices to give it more bite, even though a korma is a smooth creamy curry, it does need more oomph. Bu very nice, Pat! And simple to throw together! I served it with turmeric rice, as a side dish for my guests, main dish for me, it was lovely! Thanks for sharing!