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

• 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.

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