Recipe courtesy of Food Network Kitchen
Save Recipe Print
Mushroom and Spinach Korma
Total:
40 min
Cook:
40 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Total:
40 min
Cook:
40 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Ingredients

Directions

Cook the rice as the label directs. Meanwhile, combine the chopped onion, ginger, tomato, cumin, coriander, 1/2 teaspoon salt and 1/4 cup water in a blender or food processor and puree until smooth. Heat 1 tablespoon vegetable oil in a wide saucepan over medium-high heat. Add the sliced onion and cook, stirring, until golden, about 5 minutes. Add the mushrooms and cook, stirring occasionally, 3 more minutes. Add 1/2 teaspoon salt. Transfer the vegetables to a plate. Heat the remaining 1 tablespoon vegetable oil in the same pan; add the tomato mixture and cook, stirring, until very thick, about 6 minutes. Return the mushroom mixture to the pan. Add 1 1/2 cups water, bring to a simmer and cook until the mushrooms are soft, about 4 minutes. Stir in the spinach and chickpeas and cook 2 more minutes. Stir in the coconut milk, season with salt and top with cilantro. Serve with the rice. 

 Photograph by Antonis Achilleos

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Spinach and Mushroom Stuffed Chicken Breasts

Recipe courtesy of Rachael Ray

Stuffed Mushrooms

Recipe courtesy of Giada De Laurentiis

Spinach Pie

Recipe courtesy of Ina Garten

Sauteed Spinach

Recipe courtesy of Tyler Florence

Garlic Sauteed Spinach

Recipe courtesy of Ina Garten

Spinach Gratin

Recipe courtesy of Ina Garten

Spinach Soup

Recipe courtesy of Ree Drummond

Hot Spinach and Artichoke Dip

Recipe courtesy of Alton Brown

Spinach Alfredo Pasta Bake

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword