Best Mushroom And Spinach Korma Recipes

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MUSHROOM AND SPINACH KORMA



Mushroom and Spinach Korma image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 13

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

Steps:

  • Cook the rice as the label directs. 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. Heat 1 tablespoon vegetable oil in a wide saucepan over medium-high heat. Add the sliced onion and cook, stirring, until golden, about 5 minutes. Add the mushrooms and cook, stirring occasionally, 3 more minutes. Add 1/2 teaspoon salt. Transfer the vegetables to a plate. Heat the remaining 1 tablespoon vegetable oil in the same pan; add the tomato mixture and cook, stirring, until very thick, about 6 minutes. Return the mushroom mixture to the pan. Add 1 1/2 cups water, bring to a simmer and cook until the mushrooms are soft, about 4 minutes. Stir in the spinach and chickpeas and cook 2 more minutes. Stir in the coconut milk, season with salt and top with cilantro. Serve with the rice.
  • Photograph by Antonis Achilleos

Nutrition Facts : Calories 439, Fat 11 grams, SaturatedFat 2 grams, Sodium 580 milligrams, Carbohydrate 75 grams, Fiber 9 grams, Protein 14 grams

SPINACH AND MUSHROOM KORMA



Spinach and Mushroom Korma image

Posted for Eat Your Veggies December 2008/January 2009 in the Asian Cooking Forum. Taken from the Australian Women's Weekly New Asian cookbook. Kalonji seeds are specified in the recipe but a Google search seems to indicate that Nigella seeds could be substituted). Times are estimated.

Provided by ImPat

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

1/3 cup roasted unsalted cashews
1 tablespoon ghee
1 (200 g) brown onions (thinly sliced)
2 garlic cloves (crushed or minced)
20 g ginger (4cm piece, grated)
2 teaspoons kalonji, seeds (nigella could be a substitute)
1/2 cup korma paste
2/3 cup cream
400 g swiss brown mushrooms
500 g spinach (trimmed and chopped coarsely)
1/3 cup yoghurt

Steps:

  • Blend or process nuts until finely ground.
  • Heat ghee in a large saucepan and cook onion, garlic and ginger, stirring until onions soften.
  • Add nuts, seeds and paste and cook stirring until fragrant.
  • Add cream and mushrooms, simmer covered for 15 minutes.
  • Add spinach and cook stirring until wilted.
  • Serve curry with yoghurt.

Nutrition Facts : Calories 272.1, Fat 17.6, SaturatedFat 8.3, Cholesterol 37.3, Sodium 135, Carbohydrate 23.4, Fiber 5.1, Sugar 6.1, Protein 10.7

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