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Creamy spinach curry

Featured in Veggie meals full of flavor.

This veggie curry blends soft spinach with the hearty texture of mushrooms. Indian spices and cream make it a rich and satisfying comfort food.
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Maria from tastyhush
Updated on Mon, 10 Mar 2025 14:14:28 GMT
A dish of mushrooms cooked in a spiced green sauce, garnished with fresh spinach leaves. Pin it
A dish of mushrooms cooked in a spiced green sauce, garnished with fresh spinach leaves. | Tastyhush.com

This creamy mushroom spinach curry combines earthy mushrooms with tender wilted spinach in a richly spiced sauce. The dish offers a perfect balance of flavors and textures while being packed with nutrients. It's an excellent choice for both weeknight dinners and special occasions.

A Flavorful Vegetarian Curry

The natural earthiness of mushrooms pairs beautifully with the silky spinach in this aromatic curry. The dish can be customized to taste and pairs wonderfully with naan bread, steamed rice, or toasted bread. Perfect for vegetarians and anyone who enjoys bold Indian flavors.

Essential Ingredients

  • 16 oz fresh spinach leaves: Washed and dried thoroughly
  • 1 lb button mushrooms: Cleaned and thickly sliced
  • 5 garlic cloves: Finely minced
  • 1 tablespoon fresh ginger: Grated
  • 2 green chilies: Finely chopped
  • 3 tablespoons ghee or oil: For cooking
  • 1 teaspoon ground cumin: For depth of flavor
  • 2 teaspoons dried fenugreek leaves: For authentic aroma
  • 2 teaspoons garam masala: For spice blend
  • 1/2 teaspoon turmeric: For color and flavor
  • 1/2 teaspoon salt: Adjust to taste
  • 1/4 cup heavy cream: For richness

Cooking Instructions

Prepare the Vegetables
Clean and dry spinach leaves. Clean mushrooms and slice into thick pieces.
Cook the Mushrooms
Heat 2 tablespoons ghee in a large pan. Sauté mushrooms over high heat for 8 minutes until golden. Set aside.
Sauté Aromatics
In the same pan, heat remaining ghee. Cook garlic, ginger and chilies over medium heat for 2 minutes. Add cumin and turmeric.
Cook Spinach
Add spinach, dried fenugreek, garam masala and salt. Cook uncovered until spinach wilts completely.
Blend the Sauce
Use an immersion blender to puree the spinach mixture to desired consistency.
Finish the Curry
Stir in cream and simmer 5 minutes. Add mushrooms back in, cook 4-5 minutes more. Serve hot.
A bowl of spinach mushroom curry served with naan bread in the background Pin it
A bowl of spinach mushroom curry served with naan bread in the background | Tastyhush.com

Storage and Serving Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Thaw at room temperature or microwave, then heat thoroughly before serving. Make a double batch for meal prep and serve with naan, rice or rotis for a complete meal.

Frequently Asked Questions

→ Can I make this curry ahead of time?
Yes, it keeps well in the fridge for 2-3 days. The flavors actually deepen overnight.
→ Can I swap the cream for a plant-based option?
Coconut milk or soy cream works great. The texture will change a bit, but it’ll still taste amazing.
→ What kind of mushrooms can I use?
Button mushrooms are ideal, but oyster or shiitake mushrooms can add unique flavors, too.
→ What should I serve this curry with?
It pairs perfectly with basmati rice or naan bread. For a lighter twist, try quinoa.
→ Do I need kasoori methi for this recipe?
It’s a traditional ingredient, but the dish is still tasty without it. Chopped fresh cilantro is a great alternative.

Spinach mushroom curry

A velvety vegetarian curry combining tender spinach and sautéed mushrooms, infused with classic Indian spices.

Prep Time
20 Minutes
Cook Time
25 Minutes
Total Time
45 Minutes
By: Maria

Category: Vegetarian

Difficulty: Intermediate

Cuisine: Indian

Yield: 4 Servings (4 servings)

Dietary: Low-Carb, Vegetarian, Gluten-Free

Ingredients

01 500 grams of white button mushrooms.
02 450 grams of fresh spinach leaves.
03 1 tablespoon of grated ginger.
04 5 cloves of garlic, minced.
05 2 spicy green chilies, diced.
06 3 tablespoons of ghee, butter, or cooking oil.
07 1 teaspoon of ground cumin.
08 1/2 teaspoon of turmeric powder.
09 2 teaspoons of dried fenugreek leaves (kasoori methi).
10 2 teaspoons of garam masala spice.
11 1/2 teaspoon of salt.
12 65 milliliters of heavy cream.

Instructions

Step 01

Give the spinach a thorough rinse and then dry it. Use a paper towel to clean the mushrooms, then slice them into thick pieces.

Step 02

Heat 2 tablespoons of ghee in a big skillet. Sauté the mushrooms until golden for about 8 minutes, then set them aside.

Step 03

In the same skillet, cook the garlic, ginger, and chilies in the remaining ghee for 2 minutes. Stir in the cumin and turmeric.

Step 04

Toss in the spinach along with the dried fenugreek, garam masala, and salt. Cook until the leaves have softened and wilted.

Step 05

Using an immersion blender, puree the spinach mixture until it’s as smooth or chunky as you want.

Step 06

Mix in the cream and simmer gently for 5 minutes. Add back the mushrooms and cook everything together for another 4-5 minutes.

Notes

  1. This curry mixes earthy mushrooms with the rich taste of spinach.
  2. The dried fenugreek gives it a distinctive and authentic flavor.
  3. A hearty vegetarian meal that's sure to satisfy.

Tools You'll Need

  • Large non-stick frying pan.
  • Immersion blender.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy products.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 280
  • Total Fat: 22 g
  • Total Carbohydrate: 12 g
  • Protein: 8 g