Mushroom and Spinach Korma (Mark Taylor)

Recipe~Finder

Cooking time: Less than 60 minutes

Cuisine: Indian; Italian

Healthy options: Healthy; Vegetarian

Serves: 4

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By Recipe and styling Anthony Telford and Sydney P

Ingredients

50g butter
2 medium onions, peeled and sliced
3 large cloves of garlic, thinly sliced
1 tablespoon freshly grated ginger
1 teaspoon chilli paste
1 level teaspoon ground cumin
4 green cardamom pods, seeds removed and crushed
1kg flat field mushrooms
250ml vegetable stock
2 cinnamon sticks
10 curry leaves
300g baby spinach leaves, washed
¼ cup roasted hazelnuts, roughly chopped
½ cup plain yogurt
¼ chopped fresh coriander leaves
150g enokitake mushrooms

Preparation method

Melt the butter in a saucepan and fry the onions, garlic and ginger for 4-5 minutes until soft. Add in the spices and cook for 4-5 minutes. Stir in the mushrooms and cook for 3-4 minutes. Pour in the stock and bring to the boil, simmer for 15 minutes. Just before serving stir the spinach, hazelnuts, coriander leaves and yogurt and heat through. Serve immediately garnishing with enokitake mushrooms on the top.

Serves 4

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