Creamy Mushroom Curry

I wasn't a fan of Mushroom until I got married. We went to a restaurant in India (called BBQ nation) after my wedding and they had grilled garlic mushroom as part of a buffet menu. It was incredible and we loved it. So after coming back home here, I tried to replicate the recipe. Mine didn't taste as good but it wasn't bad either. Since then we started eating more mushroom and we really like it now. I think the combination of Garlic and Mushroom is like made in heaven. Garlic and Mushroom go so well together. Mushroom is also very healthy and builds immunity so it is perfect for fall and winter.

This creamy mushroom curry is very nourishing to body and mind. It comes together in less than 30 min so it a perfect meal for busy weekdays! You can eat this curry with Rice or Quinoa. This recipe includes Spinach and dry fenugreek leaves (kasuri Methi) which has warming properties to benefit in cold weather. You can get Kasuri Methi from an Indian store or Amazon.

RECIPE

Serving: 2 people | Prep Time: 5-10 min | Total time: 30 min

INGREDIENTS

1 tbsp butter

1/2 cup onion chopped

10-12 baby bella mushrooms, chopped long

1 tsp garlic paste

1/2 tsp ginger paste

1 tbsp dry fenugreek leaves (kasuri methi)

1 cup chopped spinach, fresh (use less if using frozen)

1/2 tsp salt (or as per taste)

1/4 tsp Tumeric

1/4 tsp red chili

1/2 tsp garam masala

5 tbsp coconut milk (or more if desired)

DIRECTIONS

1. Add butter in a pan and add onions once butter is melted

2. Cook until onions are translucent

3. Add chopped mushroom along with garlic, ginger paste, and salt

4. Cover and cook until mushrooms are cooked

5. Add Spinach and dry Fenugreek leaves.

6. Once spinach is cooked, add other spices

7. Taste to see if you want to add more salt or spices.

8. Add Coconut milk and simmer for 2 min.

9. Turn off the heat and serve with rice or quinoa

#mushroomcurry #easyhealthymeals