Looking for a delicious creamy meal that’s easy to prepare and full of flavor? Look no further than our mushroom spinach creamy curry with coconut milk! If you’re a vegetarian or just want something yummy, you’ll love this dish!
I absolutely love this mushroom spinach creamy curry with coconut milk! With a perfect blend of spices, the sauce brings out the best in the mushrooms and spinach. And the best part? The dish isn’t just delicious, but also packed with health benefits essential nutrients that make it a healthy meal option.
The mushrooms in this dish are a great source of protein and vitamins, while the spinach is loaded with iron and other essential nutrients. And the addition of coconut milk provides healthy fats that add to the creamy texture and offer a range of health benefits.
So if you’re looking for a satisfying and nutritious meal, try this mushroom spinach creamy curry with coconut milk. It’s sure to become a favorite in your recipe collection!
Here are step-by-step photo instructions on how to make mushroom spinach curry with coconut milk.
- Step-By-Step Photo Instructions
- Serving Suggestions
- Additional Tips
- Other Vegetarian Curry Recipes
- 0.5 lb of mushroom (2 1/2 cup sliced)
For this curry, any fresh mushroom will do. Some popular options include shiitake, portobello, or button mushrooms. Make sure to clean and slice the mushrooms before adding them to the curry.
- 0.3 lb (4 1/2 cup)
Fresh spinach leaves are the perfect addition to this curry. They add a pop of green color and a boost of nutrition to the dish. Make sure to wash the spinach leaves thoroughly before adding them to the curry.
- 1 cup coconut milk.
Coconut milk adds a creamy and rich texture to the curry. You can use either full-fat or light coconut milk, depending on your preference.
#Onion, Garlic, and Ginger
- 1/2 cup chopped onion
- 1 tsp minced garlic
- 1/2 tsp minced ginger
These are three ingredients that make up the curry sauce. It gives the dish a rich flavor and depth. Make sure to finely chop the onion, garlic, and ginger before adding them to the pan.
- 1/2 cup chopped tomato.
Fresh tomato adds a touch of sweetness and acidity to the curry. You can chop up a fresh tomato or use tomato paste for a more concentrated flavor.
- 1/2 tsp turmeric, 1/2 tsp cumin powder, 1/2 tsp coriander powder and 1/2 tsp kashmiri chili powder.
Spices are what give this curry its signature flavor. Some of the key spices used in this recipe include turmeric, red Kashmiri chili powder, cumin, and coriander.
- 1 tbsp oil.
Any vegetable oil; olive, coconut, or mustard oil.
- Salt to taste
Step-By-Step Photo Instructions
#1. Start by heating oil in a pan on medium-high heat. Add sliced onions and sauté until translucent.
#2. Next, add garlic and ginger, add all spices, and for a minute or two until fragrant.
#3. Add sliced mushrooms and cook until their juices begin to release.
#4. Add the tomato to the pan and mix everything well. Cook with the lid on for a minute or two.
#5. Once the tomatoes are mushy, add the coconut milk and let the curry simmer for a few minutes until the sauce has thickened.
#6. Finally, add spinach. Mix everything well and cook for the next 5 minutes on low-medium heat.
#7. Once the curry is done, it’s time to serve it with rice or naan.
What to serve with Creamy mushroom spinach curry?
After making a delicious mushroom spinach curry with coconut milk, it’s time to serve it up and enjoy it with some complementary sides. Here are a few ideas:
- One classic side dish for any curry is rice. White rice, or brown rice all work well.
- The spinach mushroom creamy curry goes well with roti or naan as well. Tear off a piece of bread, scoop up some curry, and enjoy the delicious flavors and textures.
- You can pair with side dishes like spicy cucumber salad or spicy potato salad along with rice or rot.
The creamy mushroom spinach curry can be stored in the fridge for 3-5 days in an airtight container. Make sure the curry has cooled down to room temperature before transferring it to the container, and seal the lid tightly to prevent air from getting in. To enjoy it again, microwave or reheat the curry until thoroughly heated.
# Add Protein
If you want to add some protein to your curry, try adding chickpeas or tofu. Both are great sources of plant-based protein and will add a nice texture to the dish.
#Make it Spicier
If you like your curry spicy, add fresh chili or red chili powder. This will give your curry some heat and make it even more flavorful.
Give this creamy mushroom spinach curry a try to pair with rice or roti! I’d love to hear how it went by leaving a comment.
Other Vegetarian Curry Recipes
- Easy Creamy Vegetable Curry (Mixed Vegetables Coconut Curry)
- Dry Potato Curry (No Tomato/No Gravy)
- Chickpea Curry Without Coconut Milk
- Nepali Aloo Cauliflower Curry (Potato & Cauli Tarkari)
Mushroom Spinach Curry With Coconut Milk
- Skillet pan
- 2½ cup sliced mushroom
Onion, Tomato, Ginger & Garlic
- ½ cup onion
- ½ cup tomato
- ½ tsp minced ginger
- 1 tsp minced garlic
- 0.3 lb spinach ( 4½ cup)
- ½ tsp cumin powder
- ½ tsp coriander powder
- ½ tsp turmeric powder
- ½ tsp red chili Kashmiri powder
- salt to taste
- 1 cup coconut milk
- 1 tbsp olive oil or any vegetable oil of your choice.
- Start by heating oil in a pan on medium-high heat. Add sliced onions and sauté until translucent.
- Next, add garlic and ginger, add all spices, and for a minute or two until fragrant. Add sliced mushrooms and cook until their juices begin to release.
- Add the tomato to the pan and mix everything well. Cook with the lid on for a minute or two.
- Once the tomatoes are mushy, add the coconut milk and let the curry simmer for a few minutes until the sauce has thickened
- Finally, add spinach. Mix everything well and cook for the next 5 minutes on low-medium heat.
- Once the curry is done, it's time to serve it with rice or naan.
If you tried this recipe, please let me know how it turned out in the comments below. If you liked it, remember to rate the recipe. Your feedback helps other readers decide if they want to make this recipe. Thank you!