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.

No additional tips available.

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

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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.

Mushroom and Spinach Korma

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