Wednesday, January 9, 2013,8:17 PM
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PrintSPINACH WITH MUSHROOMS
A tasty vegetable, which is often overlooked, spinach is highly nutritious. Cooked in this way, it tastes wonderful. Serve with chapattis.
Serves :
4
Preparation Method :
- If using fresh spinach, blanch it briefly in boiling water and drain thoroughly. If using frozen spinach, drain well. Set aside.
- Heat the oil in a karahi, wok, or heavy pan and fry the onions with the curry leaves and the onion seeds for 1 - 2 minutes.
- Add the garlic, ginger, chilli powder, salt, and ground coriander. Stir-fry for further 2 - 3 minutes.
- Add half the red pepper slices and all the mushrooms and continue to stir-fry for 2 - 3 minutes.
- Add the spinach and stir-fry for 4 - 6 minutes.
- Add the fromage frais or ricotta and half the fresh coriander, followed by the remaining red pepper slices.
- Stir-fry for further 2 - 3 minutes before serving, garnished with the remaining coriander.
INGREDIENTS
- 450 grams / 1 lb fresh or frozen spinach, thawed
- 30 ml / 2 tablespoons oil
- 2 medium onions, diced
- 6-8 curry leaves
- 1.5 ml / ¼ teaspoon onion seeds
- 5 ml / 1 teaspoon crushed garlic
- 5 ml / 1 teaspoon grated fresh root ginger
- 5 ml / 1 teaspoon chilli powder
- 5 mI / 1 teaspoon salt
- 7.5 ml / 1 ½ teaspoons ground coriander
- 1 large red (bell) pepper, seeded and sliced
- 115 grams / 4 oz / 1 ½ cups mushrooms, roughly chopped
- 225 grams / 8 oz / 1 cup low-fat fromage frais or ricotta cheese
- 30 ml / 2 tablespoons fresh coriander (cilantro) leaves
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