Mushroom, Spinach and Mustard Curry

Tasty and very low in calories, this is a really quick dish to prepare. Having all the ingredients prepared in advance means you can be eating this within minutes of starting to cook it. I love to serve this on toast as a spicy lunch dish, but it works just as well served with rice or some form of Indian bread.

25 Minutes

Serves 2

135 kcal per serving

METHOD

Heat the oil over a high heat and when hot add the mustard seeds and asafoetida. Fry for a just a few seconds, allowing the seeds to pop and then add the onions.

Keep the heat high and continue to fry the onions for a few minutes until softened. As the onions start to become dry add a few tablespoons of water to keep the onions from burning. Add a little more water as needed.

When the onions have softened, add the stock (including the porcini mushrooms),  salt, tomatoes and spices. Place a lid on the pan and let bubble for a couple of minutes to reduce the tomatoes to a sauce. Remove the lid, stir and check the consistency. If too dry, add a little more water.

Now add the spinach and button mushrooms and continue to stir fry over a high heat until the spinach and mushrooms are cooked and the sauce has become thick.

RECIPE NOTES

You could add tofu, seitan or another protein alternative to make this a more substantial mail course.

RECIPE TIPS