Mushroom and Spinach Korma
Level: Easy
Yield: 4 servings
Total: 40 min
Cook: 40 min
Nutritional Analysis Per Serving
Calories 439
Total Fat 11 grams
Saturated Fat 2 grams
Sodium 580 milligrams
Carbohydrates 75 grams
Dietary Fiber 9 grams
Protein 14 grams
Whip up this creamy, flavorful Mushroom and Spinach Korma in just 40 minutes! Packed with earthy mushrooms, tender spinach, and hearty chickpeas in a spiced coconut sauce, it's a vegetarian delight that pairs perfectly with fluffy basmati rice. Easy, nutritious, and irresistibly aromaticyour weeknight dinner hero awaits!
Ingredients
- 1 1/4 cups basmati rice
- 1 medium red onion (1/2 roughly chopped, 1/2 thinly sliced)
- 1 2-inch piece ginger, peeled and roughly chopped
- 1 plum tomato, chopped
- 1 teaspoon ground cumin
- 3/4 teaspoon ground coriander
- Kosher salt
- 2 tablespoons vegetable oil
- 1 pound mixed mushrooms, sliced
- 8 ounces baby spinach (about 8 cups)
- 1 15-ounce can chickpeas, drained and rinsed
- 1/2 cup light coconut milk
- Chopped fresh cilantro, for topping
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Instructions
- Prepare the rice according to package instructions. While the rice cooks, blend the chopped onion, ginger, tomato, cumin, coriander, 1/2 teaspoon salt, and 1/4 cup water until smooth.
- In a large saucepan, heat 1 tablespoon vegetable oil over medium-high. Saut the sliced onion until golden brown, about 5 minutes. Add mushrooms; cook 3 minutes. Season with 1/2 teaspoon salt and transfer to a plate.
- In the same pan, heat remaining oil. Add blended mixture; cook until thickened, about 6 minutes. Return mushrooms, add 1 1/2 cups water, and simmer until tender, about 4 minutes.
- Stir in spinach and chickpeas; cook 2 minutes. Mix in coconut milk, season with salt, and garnish with cilantro. Serve with rice.
Photograph by Antonis Achilleos
Courtesy of Recipe Iseasy Magazine
