Curried mushrooms

Curry spice mix has an extra healthy component due to turmeric.


  ghee (or clarified butter)
1 lb mushroom (button mushrooms, trimmed)
1 pce ginger (1 inch, peeled and grated)
2 clv garlic (peeled and crushed)
1⁄2 c curry paste (Indian curry paste)
2⁄3 c yogurt (plain)
3 oz spinach (baby spinach)
1 1⁄3 c rice (jasmine rice)
1⁄2 c coriander (fresh leaves)


  1. In a skillet, heat ghee over a medium heat. Add garlic and ginger and stir around before adding the mushrooms.
  2. Cook for 1 minute, mushrooms, ginger and garlic. Mushrooms will be a light gold in color. Add in the curry paste and stir-fry until aromatic, about 1 minute.
  3. Remove the wok from heat. Stir in the yogurt and the spinach until just combined.
  4. Return to heat and stir-fry for another minute. Do not allow to boil, only heat through.
  5. Spoon cooked rice into serving bowls. Top with the curried mushrooms and coriander.
Total time
35 minutes
Cooking time
Preparation time
4 servings


If you don't have ghee or clarified butter, just use vegetable oil.

Make your own vindaloo paste or curry paste from your favorite garam masala mix.


Indian cuisine

vegetables, easy, shallow fry
side dish, appetizer, meat free
Indian food recipes
Food in Asia