I adapted this from a recipe on www.manjulaskitchen.com. I reduced the oil, and instead of peas, used leafy greens. You could change the greens as you wish. I'm trying to eat more leafy greens like swiss chard, hence the idea. I must admit though, as much as I want to, I really don't care for swiss chard on its own in this - it just plays too big a role. So I've only listed spinach, you can sub in as you choose (recommend up to 1 cup of the spinach could be subbed). The recipe was also altered by adding a few extra spices and some liquid to give it a little gravy. It makes enough for 2 as a side dish, or for 1 as a generous main. I served with roti and some tofu on the side, "Recipe #318406" today. Provided you have these spices on hand, it's a pretty quick recipe and open to subs.
Provided by magpie diner
Categories Curries
Time 40m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil in a medium saute pan, to medium heat. Have your tomato chopped and ready to go.
- 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!
- 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.
- Add in the sliced mushrooms, mix well and let the mushrooms cook for about 5 minutes - giving you time to chop up the spinach.
- 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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Darrin Drain
[email protected]This curry is delicious and easy to make. The creamy coconut milk sauce and the tender greens are perfect together. The mushrooms add a nice umami flavor and the spices give it a lovely warmth. I will definitely be making this again.
sardar Farooq karim
[email protected]I love this curry! The creamy coconut milk sauce and the tender greens are perfect together. The mushrooms add a nice umami flavor and the spices give it a lovely warmth. I've made this curry several times and it's always a hit with my family and fri
Autumn Holbrook
[email protected]This curry was easy to make and packed with flavor. The coconut milk made the sauce creamy and rich, and the spices gave it a lovely warmth. The mushrooms added a nice meaty texture and the greens were tender and wilted perfectly. I will definitely b
Ssebagala Roshan
[email protected]I'm not a vegan, but I'm always looking for new and interesting plant-based dishes to try. This curry was delicious! The creamy coconut milk sauce and the tender greens were perfect together. The mushrooms added a nice umami flavor and the spices gav
Dorogih Dinil
[email protected]This curry was so flavorful and satisfying! The coconut milk made the sauce creamy and rich, and the spices gave it a lovely warmth. The mushrooms added a nice umami flavor and the greens were tender and wilted perfectly. I will definitely be making
Diza Pizz
[email protected]I followed the recipe exactly and the curry turned out great! The flavors were well-balanced and the curry was not too spicy. The mushrooms added a nice meaty texture and the greens were tender and flavorful. I would definitely recommend this recipe
andy buds
[email protected]This curry was delicious! The coconut milk made the sauce creamy and rich, and the spices gave it a lovely flavor. The mushrooms added a nice umami flavor and the greens were tender and wilted perfectly. I will definitely be making this again.
Waseem Laghari
[email protected]I made this curry for a dinner party and it was a huge success! Everyone loved the unique flavor combination and the creamy texture. I would definitely recommend this recipe for anyone looking for a delicious and impressive vegan dish.
Papon Roy Pappu
[email protected]This curry was a hit with my family! The kids loved the creamy sauce and the mushrooms, and the adults enjoyed the complex flavors. I will definitely be making this again.
Radhika Neupane
[email protected]I was pleasantly surprised by how much I enjoyed this curry. I'm not vegan, but I'm always looking for new and interesting plant-based dishes to try. The flavors in this curry were complex and satisfying, and the mushrooms added a nice meaty texture.
Ismail 0007
[email protected]This recipe was easy to follow and the end result was delicious. I loved the combination of flavors and textures. The curry was creamy and flavorful, the greens were tender, and the mushrooms added a nice bite. I will definitely be making this again.
Saim Shafique
[email protected]I'm not usually a fan of leafy greens, but this curry changed my mind. The curry sauce was flavorful and creamy, and the mushrooms added a nice umami flavor. I'll definitely be making this again.
Juan Gabriel JR
[email protected]This leafy greens curry with mushrooms was an absolute delight! The flavors were incredibly balanced, with the coconut milk adding a creamy richness and the spices providing a subtle warmth. The mushrooms added a meaty texture that complemented the t