Mushroom and Spinach Korma Recipe

Name: Mushroom and Spinach Korma
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Cook the rice as the label directs.
2
Meanwhile, combine the chopped onion, ginger, tomato, cumin, coriander, 1/2 teaspoon salt and 1/4 cup water in a blender or food processor and puree until smooth.
3
Heat 1 tablespoon vegetable oil in a wide saucepan over medium-high heat.
4
Add the sliced onion and cook, stirring, until golden, about 5 minutes.
5
Add the mushrooms and cook, stirring occasionally, 3 more minutes.
6
Add 1/2 teaspoon salt.
7
Transfer the vegetables to a plate.
8
Heat the remaining 1 tablespoon vegetable oil in the same pan; add the tomato mixture and cook, stirring, until very thick, about 6 minutes.
9
Return the mushroom mixture to the pan.
10
Add 1 1/2 cups water, bring to a simmer and cook until the mushrooms are soft, about 4 minutes.
11
Stir in the spinach and chickpeas and cook 2 more minutes.
12
Stir in the coconut milk, season with salt and top with cilantro.
13
Serve with the rice.
14
Per serving: Calories 439; Fat 11 g (Saturated 2 g); Cholesterol 0 mg; Sodium 580 mg; Carbohydrate 75 g; Fiber 9 g; Protein 14 g
15
Photograph by Antonis Achilleos

409

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 13 ingredients. The key ingredients include: 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, and more.

Yes, Mushroom and Spinach Korma 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!

Mushroom and Spinach Korma

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions