Photo: Mushroom and Spinach Korma Recipe
Ingredients
- 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
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.
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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By Jo7pin
on March 05, 2013
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This recipe is very similar to the korma that I am used to. Sha-ji, your suggestions were perfect. I added some chili powder, a couple garlic cloves, and cut back just a little on the water and coconut milk.
By sha-ji
on January 24, 2013
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what no chilli powder? try this. onion sliced and browned in oil. add a crushed garlic pod. can skip the ginger. add a few whole pepper corns and cloves. saute for a few seconds. add the mushrooms and fry for a minute. add salt, red chili powder (or 2 chillies ground up or both- depending on how hot you like it add two tomatoes chopped up or pureed equivalent and step a bit away as it will splutter (i usually add some 2 tablespoons of yogurt as well-but its optional. fry till you can see oil separating from the gooey mess in the pan. now add spinach and chickpeas and only 1/3 cup of coconut milk. i didnt add water, so add only if you want your korma to be thin.
I kept the quantity of spices mentioned in original recipe the same.
Great idea for a korma though, would never have though of combining these three veges :
By PoRW
Los Angeles, CA
on April 07, 2012
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Followed the recipe exactly as written but ended up with a very bland, very soupy mess.
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