Leafy Greens Curry With Mushrooms (Vegan) Recipe

Name: Leafy Greens Curry With Mushrooms (Vegan)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 teaspoon coconut oil (sub any light oil); 1 teaspoon cumin seed, whole; 1 teaspoon mustard seeds, whole; 1/2 teaspoon turmeric, ground; 1 tomatoes, diced; 1 teaspoon fresh ginger, minced; 1/4 teaspoon sea salt; 2 teaspoons coriander, ground; 1/2 teaspoon chili powder (or sub 1 fresh chili if you choose...this is of course entirely to taste); 1 cup mushroom, sliced; 2 cups spinach, chopped (or as mentioned in description, sub about 1 cup with another leafy green); 1 garlic clove; 1 tablespoon fenugreek leaves, dried (aka kasoori methi); 4 tablespoons water

Servings: persons

1/2 teaspoon coconut oil (sub any light oil)
1 teaspoon cumin seed, whole
1 teaspoon mustard seeds, whole
1/2 teaspoon turmeric, ground
1 tomatoes, diced
1 teaspoon fresh ginger, minced
1/4 teaspoon sea salt
2 teaspoons coriander, ground
1/2 teaspoon chili powder (or sub 1 fresh chili if you choose...this is of course entirely to taste)
1 cup mushroom, sliced
2 cups spinach, chopped (or as mentioned in description, sub about 1 cup with another leafy green)
1 garlic clove
1 tablespoon fenugreek leaves, dried (aka kasoori methi)
4 tablespoons water

1
Heat the oil in a medium saute pan, to medium heat. Have your tomato chopped and ready to go.
2
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!
3
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.
4
Add in the sliced mushrooms, mix well and let the mushrooms cook for about 5 minutes - giving you time to chop up the spinach.
5
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.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 teaspoon coconut oil (sub any light oil), 1 teaspoon cumin seed, whole, 1 teaspoon mustard seeds, whole, 1/2 teaspoon turmeric, ground, and more.

Yes, Leafy Greens Curry With Mushrooms (Vegan) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Leafy Greens Curry With Mushrooms (Vegan)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions