Mushroom, Spinach and Coconut Curry

Ingredients

• 1 tablespoon sunflower oil
• 1 teaspoon mustard seeds
• 1 onion, finely chopped
• 2.5 cm/1 inch piece of root ginger, finely chopped
• 2 garlic cloves, chopped
• ½ cinnamon stick
• 4 cardamom pods
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• ½ teaspoon ground turmeric
• ¼ teaspoon chilli powder
• 400 ml can coconut milk
• 400 g white mushrooms, halved
• 250 g fresh spinach
• sea salt and freshly ground black pepper
• cooked basmati rice, to serve

Method

Heat the oil in a casserole dish or large, heavy saucepan over a medium heat. Add the mustard seeds and fry briefly until they begin to pop. Add the onion, ginger, garlic, cinnamon stick and cardamom pods and fry gently for 5 minutes, stirring often, until the onion has softened and the mixture is fragrant.

Meanwhile, mix together the coriander, cumin, turmeric and chilli powder with 2–3 tablespoons of water to form a spice paste.

Add the spice paste to the onion mixture. Fry, stirring, for 1 minute. Add the coconut milk and stir while bringing to the boil. Add the mushrooms and simmer for 5 minutes. Mix in the spinach and cook briefly until just wilted. Season with salt and pepper and serve at once with rice.

Serving suggestion

Serve with perfumed basmati rice, naan or paratha flatbreads for a delicious taste of the tropics