Mushroom & Spinach Korma

Name: Mushroom & Spinach Korma Recipe
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 4
Ingredients: 1 medium onion (1/2 roughly chopped 1/2 thinly sliced); 1 2-inch piece ginger peeled and roughly chopped; 1 plum tomato; 1 tsp ground cumin; 3/4 tsp ground coriander; Kosher salt; 2 tbsp vegetable oil; 1 lb mixed mushrooms sliced; 8 ounces baby spinach; 1 15ounce can chickpeas drained and rinsed; 1/2 cup light coconut milk

Minutes to Prepare: 5
Minutes to Cook: 40

Number of Servings: 4

Ingredients

1 medium onion (1/2 roughly chopped, 1/2 thinly sliced) 1 2-inch piece ginger, peeled and roughly chopped 1 plum tomato 1 tsp ground cumin 3/4 tsp ground coriander Kosher salt 2 tbsp vegetable oil 1 lb mixed mushrooms sliced 8 ounces baby spinach 1 15ounce can chickpeas, drained and rinsed 1/2 cup light coconut milk

Directions

1. Combine the chopped onion, ginger, tomatoes, cumin, coriander, 1/2 tsp salt, and 1/4 cup water in food processor and pur�e until smooth.

2. Heat 1tbsp vegetable oil in wide skillet over medium high heat. Add the sliced onion and cook, stirring, until golden brown, about 5 minutes. Add the mushrooms and cook, stirring occasionally, 3 more minutes. Add 1/2 tsp salt. Transfer vegetables to plate.

3. Heat the remaining 1 tbsp oil in the same pan; add the tomatoe pur�e and cook, stirring, until very thick, about 6 minutes. Return the mushroom mixture to the pan. Add 1 1/2 cups water, bring to a simmer and cook until the mushrooms are soft, about 4 minutes. Stir in the spinach and chickpeas and cook 2 more minutes. Stir in the coconut milk, season with salt to taste. Serve with rice.

Serving Size:�4

Servings Per Recipe: 4

Nutritional Info Amount Per Serving