Chestnut Mushroom & Spinach Curry
- Serves:
- 6
- Course:
- Dinner, Lunch
- Prep:
- 5 mins
- Cook:
- 20 mins
- Total time:
- 25 mins
This tasty mushroom curry is packed with flavour and great for a quick and weeknight family meal. It’s simple to make and can be served with rice or a jacket potato.
Credited to: Coeliac UK
Nutritional Information
-
Calories (per serving)
153.8kcal -
Protein (per serving)
4.5g -
Carbohydrate (per serving)
11.4g -
Fibre (per serving)
2.9g -
Fat (per serving)
10.5g -
Sugar (per serving)
6.7g
Ingredients
- 2 tbsp vegetable oil
- 300g chestnut mushrooms
- 300g frozen spinach
- 1 batch of curry base sauce
- Salt and pepper to taste
Method
Heat the oil in a non-stick frying pan and gently fry the mushrooms for 5 minutes.
Stir the frozen spinach and base curry sauce and bring to a simmer, mixing thoroughly.
Season with salt and pepper and serve.
Cook's tip
The recipe for the base curry sauce can be found here