Mushroom and Spinach Korma

Total Time:
40 min
40 min

4 servings

  • 1 1/4 cups basmati rice
  • 1 medium red onion (1/2 roughly chopped, 1/2 thinly sliced)
  • 1 2 -inch piece ginger, peeled and roughly chopped
  • 1 plum tomato, chopped
  • 1 teaspoon ground cumin
  • 3/4 teaspoon ground coriander
  • Kosher salt
  • 2 tablespoons vegetable oil
  • 1 pound mixed mushrooms, sliced
  • 8 ounces baby spinach (about 8 cups)
  • 1 15 -ounce can chickpeas, drained and rinsed
  • 1/2 cup light coconut milk
  • Chopped fresh cilantro, for topping
  • 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.

  • Per serving: Calories 439; Fat 11 g (Saturated 2 g); Cholesterol 0 mg; Sodium 580 mg; Carbohydrate 75 g; Fiber 9 g; Protein 14 g

  • Photograph by Antonis Achilleos

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    This recipe is featured in:

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