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
- 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
- 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
- Combine spices for curry powder and set aside.
- Heat oil and fry onions and garlic until lightly browned
- Add curry powder and stir for 1 minute.
- Add the mushrooms and thoroughly stir to coat the mushrooms with the curry mix.
- Add the water and stir.
- Reduce heat and simmer for 10 minutes or until most of the liquid has evaporated.
- Stir through the baby spinach leaves. When wilted, remove form heat.
- Sprinkle with coriander and lemon juice and serve with rice.