SPINACH, SHIITAKE AND COCONUT CURRY

January 3, 2020
Serves: 4
Prep Time: 40 minutes
  1. Preheat oven to 200 °C, fan setting.
  2. Place the new potatoes onto a baking try and dry bake for 30 minutes.
  3. Place a pan on a medium heat and add a small amount of extra virgin olive oil or coconut oil.
  4. Once warm add the mustard seeds until they begin to pop.
  5. Add the green chilli, onions and garlic and cook for 10-15 minutes until everything is soft.
  6. Finally add the coconut milk, spinach, kale, peas and leave to simmer for another 10 minutes.
  7. Once the mixture is cooked through, pour it into a blender and pulse until smooth.
  8. Poor the blended mixture back into the pan and add in the potatoes and mushrooms. Cook for another 5 or so minutes until the mushrooms are cooked through.
  9. Serve with brown basmati rice.

Ingredients

  • 1 onion
  • 2 garlic cloves
  • 2 x 400g tins of coconut milk
  • 1 tsp mustard seeds
  • 230g frozen spinach
  • 150g kale
  • 1 green chilli
  • 200g frozen peas
  • 400g new potatoes
  • 150g shiitake mushrooms

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