Spinach and Mushroom Korma

Delight your taste buds with this creamy and aromatic Spinach and Mushroom Korma, a vegetarian curry that combines wholesome ingredients with bold Indian spices. Featuring tender button mushrooms and vibrant spinach puréed to perfection, this dish boasts a smooth, velvety texture enriched with a yogurt and cashew-based sauce. The blend of cumin, turmeric, and garam masala creates a fragrant and flavorful base, while the addition of garlic, ginger, and tomatoes adds depth to every bite. Ideal for a cozy dinner, this korma pairs beautifully with fluffy steamed basmati rice or warm naan bread, offering a hearty yet nutritious meal that’s easy to prepare in under an hour. Perfect for anyone seeking a plant-based Indian dish packed with flavor and vibrancy, this recipe is a must-try for curry lovers!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 200 grams Spinach
• 250 grams Button mushrooms
• 1 medium Onion
• 1 medium Tomato
• 3 pieces Garlic cloves
• 1 inch Ginger
• 10 pieces Cashew nuts
• 100 grams Yogurt
• 2 tablespoons Vegetable oil
• 1 teaspoon Cumin seeds
• 1 teaspoon Coriander powder
• 0.5 teaspoons Turmeric powder
• 1 teaspoon Garam masala
• 0.5 teaspoons Red chili powder
• 1 teaspoon Salt
• 200 milliliters Water
• 2 tablespoons Fresh cilantro

Directions

Step 1

Wash the spinach thoroughly and blanch it in boiling water for 2 minutes. Then, transfer the spinach to a bowl of ice water to cool. Drain and blend into a smooth puree. Set aside.

Step 2

Clean the mushrooms and slice them into medium-sized pieces. Set aside.

Step 3

Peel and chop the onion, tomato, garlic, and ginger. Blend the onions, garlic, and ginger into a smooth paste. Separately, puree the tomato and set both aside.

Step 4

Soak the cashew nuts in warm water for 10 minutes. Blend them into a smooth paste using a few tablespoons of water. Set aside.

Step 5

Heat the vegetable oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for 30 seconds until aromatic.

Step 6

Add the onion, garlic, and ginger paste to the pan. Cook for 5-6 minutes, stirring frequently, until the raw smell disappears and the paste turns golden brown.

Step 7

Stir in the tomato puree and cook for another 4-5 minutes until the oil begins to separate from the mixture.

Step 8

Add the coriander powder, turmeric powder, red chili powder, and salt. Mix well to combine the spices.

Step 9

Lower the heat and whisk in the yogurt gradually to prevent curdling. Cook for 2 minutes, stirring continuously.

Step 10

Add the cashew paste and cook for another 2 minutes to thicken the base.

Step 11

Stir in the spinach puree, followed by 200 milliliters of water. Mix well and bring the mixture to a boil.

Step 12

Add the sliced mushrooms to the pan, cover, and let it simmer over low heat for 10 minutes, or until the mushrooms are tender.

Step 13

Sprinkle garam masala and mix well. Simmer for another 2 minutes.

Step 14

Garnish with fresh cilantro and serve hot with steamed rice or naan bread.

Nutrition Facts

Serving size	(1114.0g)

Amount per serving	% Daily Value*
Calories	655.3

Total Fat 38.9g	0%
Saturated Fat 6.5g	0%
Polyunsaturated Fat 17.3g
Cholesterol 6mg	0%
Sodium 3969.3mg	0%
Total Carbohydrate 61.9g	0%
Dietary Fiber 12.7g	0%
Total Sugars 31.2g
Protein 26.8g	0%

Vitamin D 48IU	0%
Calcium 476.2mg	0%
Iron 10.8mg	0%
Potassium 3023.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.7%

Protein: 15.2%

Carbs: 35.1%