Mushroom and Spinach Curry with Popadoms Recipe
A flavorful spinach and mushroom curry made with mushrooms, tomatoes, onions, and spinach, infused with the heat of Scotch bonnet, and seasoned with bay leaves, cardamom, cloves, and cumin. It's served alongside rice, lentils, and crispy poppadoms.
Ingredients
curry
- 2 leaves bay leaf
- black pepper (to taste)
- 3 pod cardamom
- 3 whole cloves
- 1 tsp cumin seeds
- 1 whole fresh scotch bonnet chilli
- 8 sprig fresh coriander
- 3 cm fresh ginger
- 1 tsp garam masala
- 5 cloves garlic
- 250 grams mushrooms
- 1 whole onions
- 2 single poppadoms(uncooked)
- salt (to taste)
- 50 ml single cream
- 5 portions frozen spinach
- 2 whole tomatoes
- 1 tsp turmeric
- 1 tbsp olive oil
Rice
- 50 grams red lentils(dried)
- 100 grams basmati rice
Instructions
- add some boiling water to the pan, add the rice and lentils, cook till soft, Drain the rice, set a side
- peel and chop the onion(s) finely, defrost the spinach and blend in the food processor, heat half the oil in the frying pan add the chopped onions, cook till lightly browned, remove the seeds from the cardamom, add the bay leaves, cloves, cardamom and cumin
- wash and finely chop the chilli, add to the onion and spice mix, peel and crush the garlic using the garlic crusher or chop finely, add to the onion and spice mix, peel and grate the ginger, add to the onion and spice mix
- wash and slice the mushrooms, add to the onion and spice mix and fry for 5 mins, add the turmeric, wash and chop the tomatoes, add to the onion and mushroom mix, add the spinach, cook for 15 mins to 20 mins
- wash and finely chop the fresh coriander, add to the spinach and mushroom curry, add the garam masala to the frying pan, Add the cream, season with salt and pepper, using the pastry brush, brush the poppadom with the remaining oil, puff up the poppadoms in the microwave for 30 secs
- place a serving of the rice and lentils on to a serving plate, place the mushroom and spinach curry on top of the rice, serve with a poppadom, if cooking extra for the freezer store the extra curry and rice in a freezable container allow to cool and then place in freezer
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