MUSHROOM SPINACH CURRY - the most delicious SAAG MUSHROOM!

Ingredients

• 100 g Spinach (fresh leaves, washed and roughly chopped)
• 200 g Cavolo Nero (Lacinato Kale) (tough stalks removed, leaves roughly chopped)
• 1 medium Onion (roughly chopped)
• 15 g Ginger (peeled and roughly chopped)
• 1 Green Chili (finely chopped, optional for heat)
• 400 g Chestnut Mushrooms (sliced; can substitute button or cremini mushrooms)
• 1 handful Fresh Coriander (Cilantro) (chopped, plus extra for garnish)
• 4 Garlic Cloves (minced)
• 4 tbsp Vegetable Oil (for sautéing)
• 1 tbsp Unsalted Butter (cut into cubes)
• 1 tsp Cumin Seeds (whole seeds)
• 1 tsp Ground Cumin (powdered)
• 1 tsp Chili Powder (adjust to taste)
• 1 tsp Salt (or to taste)
• 1 tbsp Lemon Juice (freshly squeezed)
• 1 tbsp Heavy Cream (for finishing, optional)
• 400 ml Water (boiling)

Instructions

1. Prepare Greens

   Rinse the spinach and cavolo nero under cold water. Remove the tough ends of the kale stalks, then roughly chop the leaves. Set aside.

   Time: PT3M

2. Chop Aromatics

   Roughly chop the onion, ginger, and green chili. Mince the garlic cloves.

   Time: PT2M

3. Sauté Onion

   Heat 2 tbsp oil in the large skillet over high heat. Add the chopped onion and sauté for about 2 minutes until translucent.

   Time: PT2M

   Temperature: high heat

4. Add Ginger and Chili

   Add the chopped ginger and green chili to the pan and stir‑fry for 1 minute.

   Time: PT1M

   Temperature: high heat

5. Cook Kale

   Add the chopped cavolo nero to the pan, pour in 100 ml of boiling water, cover with the lid and let it steam for 5 minutes.

   Time: PT5M

   Temperature: medium heat

6. Slice Mushrooms

   While the kale steams, slice the chestnut mushrooms into thin pieces.

   Time: PT2M

7. Add Spinach and Coriander

   Uncover the pan, add the spinach, a handful of chopped coriander, and another 100 ml of boiling water. Cook for 5 minutes until the greens wilt.

   Time: PT5M

   Temperature: medium heat

8. Blend to Puree

   Transfer the cooked greens and liquid to a bowl, add the minced garlic, and blend with an immersion blender until smooth.

   Time: PT2M

9. Sauté Mushrooms with Butter

   Return the skillet to the stove, add the remaining 2 tbsp oil and 1 tbsp butter. When butter melts, add 1 tsp cumin seeds and let them sizzle. Add the sliced mushrooms and cook on high heat for about 5 minutes until they release their moisture and turn golden.

   Time: PT5M

   Temperature: high heat

10. Combine Spices and Puree

    Stir in 1 tsp chili powder, 1 tsp salt, and 1 tsp ground cumin. Pour the spinach‑kale puree back into the pan, add 200 ml water, and bring to a gentle boil.

    Time: PT3M

    Temperature: medium heat

11. Finish the Curry

    Squeeze in the lemon juice, drizzle the tablespoon of cream, and sprinkle a pinch of extra chili powder. Give a final stir and remove from heat.

    Time: PT1M

12. Serve

    Garnish with fresh coriander leaves and serve hot with rice, chapati, or buttered sourdough bread.

    Time: PT0M

Nutrition Facts

Calories

158

Protein

5 g

Carbohydrates

9 g

Fat

11 g

Fiber

4 g