Mushroom, Corn and Spinach Curry

It was one of those days when a warm curry was perfect for lunch but needed to rely on the veggies in the fridge. I has the curry paste already made so it took about 20 minutes to make and serve with Quinoa.

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Mushroom Corn and Spinach Curry

Everyone has their own version on homemade curry paste, mine is infused with spices prevalent in Kashmiri cooking…dry ginger, fennel and cloves. Coconut oil has been used for cooking but mustard oil would be great as well.

 

Welcome to 2016, great food and constant discovery.

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Mushroom Corn and Spinach Curry

Curry Paste:

  • 1/2 onion finely chopped
  • 2 green chilies finely chopped
  • 4-5 cloves of garlic crushed
  • 1 inch cinnamon stick
  • 3 cloves
  • 1 black cardamom
  • 3 green cardamoms
  • 1 tsp dry ginger powder
  • 1 tsp cayenne powder ( adjust to the amount you can handle)
  • 1 tsp turmeric
  • 1 tsp fennel powder
  • 1 tsp coriander powder
  • 1 tsp cumin seeds
  • 1  and 1/2 cup chopped tomatoes
  • Salt to taste
  • 1 tbsp coconut oil

 

Heat coconut oil in a pan and add the onions, fry until they turn golden brown.

Add cumin seeds and cloves and let them splutter.

Add green chilies and garlic and sauté for a couple of mins

Add the rest of the spices and sauté until fragrant

Add the tomatoes and cook on medium heat until the tomatoes are done and oil separates from the sauce. Add salt to taste.

This pastes can be stored and used over a week. You can discard the big pieces of cinnamon and cardamom if you like.

 

 

Vegetable curry

  • 2 cup chopped organic mushrooms
  • 1 cup frozen or fresh organic corn
  • 5 cups of fresh organic spinach.
  • 1 tbsp oil.

 

Heat coconut oil in a pan and add the mushrooms and fry until they turn brown.

Add the corn and sauté for a few minutes.

Add 2 tbsp of the curry paste and let the flavor melt in.

Start to add spinach in batches and add about 1/2 cup water.

You can check the salt at this point.

Let the mixture simmer for 10 mins and the curry is ready.

I served it with Quinoa but it would be great with rice or naan.

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Taking this to Fietsa Friday and Real Food Fridays

15 Comments Add yours

  1. Lina says:

    So sounds like the most delicious and healthy recipe to start the year with! Happy New Year!☺☺☺☺

    Like

    1. Thanks Lina. Happy New Year!!

      Liked by 1 person

  2. Sounds delicious and filled with a wealth of health. Thanks for sharing on Real Food Fridays. Pinned & tweeted! Have a healthy happy blessed New Years!

    Like

    1. Thank you so much and happy new year!

      Like

  3. Ginger says:

    What a wonderful recipe – it makes me long for those beautiful valleys of Kashmir, too! Thank you for sharing your food and story with us over at Fiesta Friday!
    Happy New Year!

    Like

    1. Hi Ginger…delighted that you like the recipe and the flavors of Kashmir. If you have visited the place then you know how wonderful the valley and the cuisine is 🙂 Happy new year!

      Liked by 1 person

      1. Ginger says:

        I haven’t been there, but reading about it on your blog makes me feel that I should have put that on my to-do list for this year …

        Liked by 1 person

  4. Curries are always so flavorful and I am sure yours is no exception. We need a good curry for the party – thanks for sharing with Fiesta Friday.

    Like

    1. Thanks so much Judi. I love a good warm mild curry on a winter day!

      Like

  5. Sandhya says:

    Zeba, What a great combination of flavors with the coconut oil, spinach, corn and mushrooms! Yummy and healthy too!

    Like

  6. What a great combo of healthy veg and lovely flavors! Thanks for bringing it to Fiesta Friday and I’ll be pinning it to our board, and Happy New Years!

    Like

    1. Thanks so much Mollie…Wishing you and peaceful New Year!

      Like

  7. petra08 says:

    What a great dish to kick off the new year, it looks light, healthy and full of flavour. Happy 2016 🙂

    Like

    1. Thank you Petra. Have a great 2016!

      >

      Like

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