Leafy Greens Curry With Mushrooms (Vegan)

Recipe by magpie diner
READY IN: 40mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat the oil in a medium saute pan, to medium heat. Have your tomato chopped and ready to go.
  • Once your oil is hot, add in the whole cumin seeds and leave them for a minute until they just start to sizzle. Add in the mustard seeds and before long they will start to pop. Give it about 30 seconds, watching the spices don't burn and then add in the tomatoes. It will sizzle and spatter a bit so put an apron on!
  • Let that mingle together in the pan for a few minutes then add in the ginger, salt, coriander and chili powder. Turn the heat down a bit and leave that to marry while you chop the mushrooms. Watching the pan isn't getting to dry or burnt -- if so, add in a splash of water.
  • Add in the sliced mushrooms, mix well and let the mushrooms cook for about 5 minutes - giving you time to chop up the spinach.
  • Add in the spinach, let it wilt for a few minutes and then add the garlic, fenugreek and finally about 2 tbsp of water. Mix well, and add a few more tbsp of water if you choose. Check seasoning and you're done.
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