Super easy veggie korma

3 medium onions
3 cloves of garlic
Large knob of butter
Thumb-sized piece of ginger
10 green cardamom pods
1 tsp ground cumin
1/2 tsp ground turmeric
Large pinch ground cinnamon
1 cinnamon stick
1-2 tsp chilli powder (more if you want more of a kick)
3 bay leaves
650g assorted mushrooms
250g spinach
Handful of cashew nuts without shells and ready to eat
large handful of sultanas
200g plain yoghurt
150g crème fraîche
rice or bread, to serve

Peel and slice the onions and garlic. Melt most of the thick slice of butter in a deep-sided pan, reserving a little. Peel and grate the ginger and add to the pan with the onions and garlic. Break open the cardamom pods, discard the green shells and lightly crush the black seeds within using a pestle and mortar. Add the crushed seeds to the pan with the cumin, turmeric, ground cinnamon, cinnamon stick, chilli and the bay leaves.

Cut the mushrooms into large pieces and add to the pan together with the remaining butter. Let the mushrooms cook for a couple of minutes, then stir and cover with a lid. When the mushrooms have softened and darkened a little, add 200ml water. Stir, cover and simmer for 15 minutes.

Meanwhile, wash the spinach. Cook briefly in a separate pan until the leaves have wilted but are still bright, about a minute or two. Remove the spinach and cool under running water to keep the colour bright then squeeze dry and add to the pan with the mushrooms. Finally stir in the cashew nuts and the sultanas. Gently stir in the yoghurt and crème fraîche. Warm through gently and serve, with rice or bread.

Original post with credits


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