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Spinach and Mushroom Korma

Spinach and Mushroom Korma created by Karen Elizabeth

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
Serves:
Units:

ingredients

  • 13 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)
  • 12 cup korma paste
  • 23 cup cream
  • 400 g swiss brown mushrooms
  • 500 g spinach (trimmed and chopped coarsely)
  • 13 cup yoghurt

directions

  • Blend or process nuts until finely ground.
  • Heat ghee in a large saucepan and cook onion, garlic and ginger, stirring until onions soften.
  • Add nuts, seeds and paste and cook stirring until fragrant.
  • Add cream and mushrooms, simmer covered for 15 minutes.
  • Add spinach and cook stirring until wilted.
  • Serve curry with yoghurt.
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RECIPE MADE WITH LOVE BY

@ImPat
Contributor
@ImPat
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"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."
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  1. Karen Elizabeth
    Spinach and Mushroom Korma Created by Karen Elizabeth
    Reply
  2. 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!
    Reply
  3. ImPat
    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.
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