Vegetarian Spinach & Mushroom Curry

Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.

Indian · 40 min · vegetarian, vegan, dairy-free

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Ingredients

• 2 cups Fresh spinach
• 1 cup Button mushrooms
• 1 large Onion
• 1 medium Tomatoes
• 2 Garlic cloves
• 1 inch piece Ginger
• 1 tbsp Vegetable oil
• 1/2 tsp Cumin seeds
• 1/4 tsp Turmeric powder
• 1/2 tsp Coriander powder
• 1/4 tsp Garam masala
• to taste Salt
• 1/2 cup Water or vegetable broth

Method (tap to check — screen stays awake)

1. Heat oil in a large pan over medium heat. Add cumin seeds and let them sizzle for 30 seconds.
2. Add chopped onions, minced garlic, and grated ginger. Sauté until onions are translucent, about 3-4 minutes.
3. Add chopped tomatoes, turmeric, coriander powder, and salt. Cook until tomatoes soften and oil begins to separate, about 5-7 minutes.
4. Add sliced mushrooms and cook for another 5 minutes until they release moisture.
5. Stir in the spinach and cook until wilted, about 3 minutes.
6. Pour in water or broth, sprinkle garam masala, and simmer for 10 minutes to let flavors meld.
7. Taste and adjust salt as needed. Serve hot with rice or flatbread.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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