Mushroom & Spinach Coconut Curry

This deeply rich and earthy mushroom and spinach curry gets its creamy body entirely from coconut milk, making it indulgent and completely dairy-free. Meaty mushrooms soak up the spiced coconut broth like little flavor sponges, and wilted baby spinach adds freshness and color. Serve over basmati rice with warm naan for a fully satisfying plant-based dinner.

Ingredients

• •500g mixed mushrooms (cremini, shiitake, or button), sliced
• •200g baby spinach
• •1 can (400ml) coconut milk
• •1 large onion, diced
• •4 cloves garlic, minced
• •1 tablespoon fresh ginger, grated
• •2 tablespoons red or yellow curry paste
• •1 tablespoon soy sauce
• •2 tablespoons coconut oil or vegetable oil
• •Basmati rice, for serving

Instructions

1. 1. Heat the coconut oil in a large skillet or wok over medium-high heat. Add the mushrooms in a single layer and cook without stirring for 3–4 minutes until golden and caramelized. Stir once and cook for another 2 minutes. Remove and set aside.
2. 2. In the same pan, add a little more oil if needed. Cook the onion over medium heat for 5 minutes until soft. Add the garlic and ginger and cook for 1 minute.
3. 3. Add the curry paste and stir continuously for 1–2 minutes until it darkens slightly and becomes very fragrant.
4. 4. Pour in the coconut milk and soy sauce. Stir well and bring to a simmer. Cook for 5 minutes until the sauce is slightly reduced.
5. 5. Return the seared mushrooms to the pan and stir to coat in the sauce. Cook for 3 more minutes.
6. 6. Add the baby spinach in large handfuls, stirring it into the curry until fully wilted. Taste and adjust seasoning with salt and more soy sauce if needed.
7. 7. Serve hot over basmati rice.