Tag Archives: Spinach

Nigel Slater’s Mushroom and Spinach Korma (2-3)

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50g butter 2 cinnamon sticks
2 medium onions, peeled & sliced 2 bay leaves
3 large cloves garlic, peeled & thinly sliced 650g assorted mushrooms
1 knob ginger, peeled and grated 350g spinach
1 tsp ground cumin 50 g shelled hazlenuts, toasted
15 cardamon pods, seeds removed and crushed 50g golden sultanas
½ tsp ground turmeric 150g thick natural yoghurt
½ tsp chilli powder 150g crème fraiche
2 tbsps chopped coriander leaves.

 

  1. Melt the butter in a deep pan. Add the onions, garlic and ginger and cook for 5 minutes until golden but without burning the butter.
  2. Add the spices and bay leaves and cook, stirring, for 2-3 minutes more.
  3. Cut the larger mushrooms into big pieces but leave oyster mushrooms whole. Add mushrooms to pan and cook for a few minutes until they soften.
  4. Add 225 ml of water and the nuts. Bring to the boil, reduce heat and simmer, covered, for 15 minutes.
  5. Wash the spinach and put in a separate saucepan to cook in its own steam. Cook for 2 minutes until wilted. Drain and squeeze out the water.
  6. Stir the spinach and sultanas into the curry and simmer for 2 minutes.
  7. Mix the yoghurt and crème fraiche together and stir into the mushrooms, bringing them almost to the boil.
  8. Season to taste then stir in the chopped coriander and serve.

Spinach with Chickpeas (4)

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1 lb fresh young spinach 1 heaped tsp ground cumin
6 tbsps extra virgin olive oil 1 tsp sherry vinegar
4 garlic cloves, peeled 1 400g tin organic chickpeas, drained & rinsed
2 slices bread, crusts removed Coarse sea salt & black pepper

 

  1. Wash the spinach and pat dry with paper towels. Shred
  2. Heat 4tbsps of the oil in a frying pan. Add the garlic cloves and the bread and fry until brown. Transfer to a mortar. Add a few pinches of the sea salt and pound to a paste.
  3. Stir in the cumin , vinegar and 2 tbsps water.
  4. Heat the remaining tbsp oil in a wok over a high heat. When very hot add the spinach leaves and stir fry for 2-3 minutes until wilting, stirring frequently
  5. Add the chickpeas and 7 fl oz cold water. Season with salt & pepper.
  6. Bring to a simmer then stir in the pounded bread and garlic paste. Cook over a gentle heat for 15 minutes until very thick and pulpy.
  7. The flavour improves if left overnight and then reheated.