Mushroom & Spinach Curry

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This Asian-inspired curry is perfectly ethnically ambiguous with notes from Thai basil and sriracha to Indian turmeric and chickpeas. It's a wonderful solution for wanting a brothy soup and a hearty dinner at the same time, (or am I the only one?) as well as being healthy and fast. Soup to nuts (lol) it only takes 30 minutes, 1 pot, and 10 ingredients give or take some spices. It also requires surprising little prep, and you may already have half of what you need in the pantry. 

 

But the real win 🌟-- this curry ages like a fine wine, in that that every day it's saved for leftovers it gets incrementally more complex and delicious. We ate it every day this week Monday through Saturday (confession: twice on Thursday) and it was absolutely amazing. (Even moving us to blog, which has been a few months!)

 

Here's how to make it happen.

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Ingredients

Serves 4

  • 1 tbsp olive oil
  • 1/2 yellow onion, sliced
  • 3 cloves garlic, minced
  • 1 inch ginger root, peeled & grated
  • 1/2 a jalapeño, seeds removed then chopped finely
  • 2 tbsp turmeric
  • 2 tbsp curry powder
  • 1 tsp yellow mustard seeds (optional)
  • 1 15 oz can chopped tomatoes
  • 1 15 oz can coconut milk
  • 1 15 oz can chickpeas, drained & rinsed
  • 3 portobello mushrooms, sliced thickly
  • 1/2 small box of spinach
  • sea salt & pepper to taste

To serve

  • lime wedges 
  • Sriracha 
  • brown rice
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Instructions

  1. Heat olive oil in a large frying pan to medium. Add your sliced onion and cook for 5 minutes until slightly browned. 

  2. Add garlic (and feel free to add more), minced ginger and jalapeño. Cook for about 2 minutes then put in all spices and cook for another minute (until you smell them!). Add a splash of water if it gets too dry.

  3. Next, add mushrooms and just a bit of water. Stir to coat mushrooms in the spices and add s&p to taste.

  4. Pour in tomatoes 🍅 and chickpeas, then stir and leave to simmer for about 5 minutes. Next, add coconut milk 🥥, stir and leave to simmer again for 5 more minutes. 

  5. Add (allll the) spinach 🍃 (it's so good when it cooks). Then, as soon as it's wilted your curry is ready.

  6. Serve over brown rice. 🍚 Top with lime wedges and sriracha. 🌶

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