Wednesday, November 18, 2009

Mushroom and Spinach Curry

I love it when friends from out of town visit. We get to spend some down time together, just talking. Not necessarily running around from restaurant to restaurant.

A couple of weeks ago, a good friend from Sweden visited, and, of course, we had to make a nice big meal. My original intention was to make a Moroccan dish and some salad, but mushrooms were on sale. A big sale. So I had to buy some.

I ended up deciding to make a mushroom curry with spinach in addition to the salad and chicken tajine, and it tasted great.

"But Dan," you ask, "you can't mix flavours like that!"

"No, no," I reply, "it's fusion," meaning, I can do whatever I darn well please.

Mushroom and Spinach Curry

Curry powder:
  • 1 tsp cayenne pepper
  • 2 teaspoon ground cumin
  • 2 teaspoon ground coriander
  • 1 teaspoon garlic powder
  • 1 tsp ground turmeric
  • 2 tsp ground ginger
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
Remaining ingredients
    • 2 medium onions, sliced
    • 2 cloves garlic, crushed
    • 3 tbsp vegetable oil
    • 3/4 kg mushrooms, roughly chopped (approx. 3 packages)
    • 1/4 c water
    • 1/4 bunch fresh cilantro, shredded
    • 1/4 kg spinach (1 bag)
    • 2 tbsp lemon juice
      1. Combine spices for curry powder and set aside.
      2. Heat oil and fry onions and garlic until lightly browned
      3. Add curry powder and stir for 1 minute.
      4. Add the mushrooms and thoroughly stir to coat the mushrooms with the curry mix.
      5. Add the water and stir.
      6. Reduce heat and simmer for 10 minutes or until most of the liquid has evaporated.
      7. Stir through the baby spinach leaves. When wilted, remove form heat.
      8. Sprinkle with coriander and lemon juice and serve with rice.
      Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen

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