Spinach Mushroom Curry

Here’s my Spinach Mushroom Curry recipe, a delightful and nutritious Japanese-style vegetarian curry featuring a combination of mushrooms and spinach, all seasoned with natural ingredients! Say goodbye to additives and embrace the authentic flavors that await you! If you’re searching for a hearty and simple-to-prepare curry, get ready for a journey that will delight your taste buds!

Spinach mushroom rice curry served in a white bowl being picked up with chopsticks.

Why I Love This Recipe

What I absolutely love about my recipe is its authentic Japanese curry flavor made with all-natural ingredients, just like my Keema Curry recipe! It’s a delightful vegetarian-friendly dish where curry powder takes the spotlight, combined with earthy mushrooms and vibrant spinach. Creating this curry is a breeze – sauté some onions, cook up those mushrooms and veggies, and let the magic happen with the curry ingredients. The result? A juicy and hearty Japanese curry that’s simple, additive-free, and perfect for anyone craving authentic flavors!

This curry makes for a hearty main course at lunch or dinner, and it pairs perfectly with a side salad and creamy soup. So don’t wait – let’s make this delicious Spinach Mushroom Curry that I know you will love!

Ingredients

Ingredients

  • Mushrooms washed and cleaned common white or baby belle mushrooms.
  • Spinach -fresh and washed.
  • Neutral Oil no taste or flavor with high cooking temperature. Some choices are sunflower oil, peanut oil, sallower oil, vegetable oil, and canola oil.
  • Garlic – fresh and grated.
  • Butter – salted or unsalted butter.
  • Chicken Broth – standard chicken broth. Can use free-range or low sodium if preferred but will alter taste.
  • Tomato Paste – canned tomato paste,
  • Thickener – corn starch slurry or thickener of choice.
  • Curry Powder – a blend of various spices used as the base of curry. We recommend S&B Curry Powder, which can be picked up at an Asian grocery store.
  • Salt – sea salt preferred.
  • Sweetener use your preferred sweetener.
  • Garlic Powder – ground in a bottle.
  • Onion Powder – ground in a bottle.
  • Rice – rice of choice.

Vegetables Add Ins

You can enhance your curry by adding carrots and potatoes as extra vegetable options. These additions provide added flavor and texture to the dish.

🔑 Secret Ingreidents

Enhance your curry by adding a secret ingredient such as 1 tbsp of Maple Syrup or Honey for sweetness, 1/4 Cup Grated Apple for a unique twist, 1/4 tsp of Chili Oil for a kick, tbsp of Butter for richness, or 1 tbsp of Grated Ginger for added flavor.

⚡ Curry Shortcut

For a convenient and simplified preparation, you have the option to use Curry Roux blocks, which are available in stores.

 

Can of curry powder used in making homemade curry.

Directions

Step 1 Combine butter, chicken broth, grated garlic, tomato paste, thickener of choice, curry powder, salt, sweetener, garlic powder, and onion powder in a large skillet and simmer for 5-6 minutes until the curry is thickened.

Curry sauce in a sauce pan.

🥄 Corn Starch Pro Tip

If using Corn Starch Slurry as a thickener, prepare a mixture of 1 Tablespoon of Corn Starch and 2 Tablespoons of Water in a mixing bowl. Gradually add this mixture to your sauce until it reaches the desired thickness.

🔑 Secret Ingredient Tip

When incorporating secret ingredients into your curry, it’s essential to exercise restraint, especially when it comes to sweeteners. Choose only One Sweetener from the list provided to avoid an overly sweet result.

💡 Curry Roux Substitution Pro Tip

For a curry roux substitution, use 2 Blocks and add 1 1/2 Cups of Water.

Step 2 In a new frying pan coated with cooking oil, add in spinach and mushrooms and cook until spinach is wilted.

Spinach and mushrooms cooked in a frying pan.

Step 3 Serve the sauteed vegetables and curry on top of prepared rice.

Spinach and mushrooms cooked in a frying pan.

🍛 Meal Prep Pro Tip

Prepare Extra Curry Portions and Freeze them in single-serving ziplock bags for up to 3-4 months in the freezer, maximizing convenience.

Recipe Variations

You can easily create a Japanese Chicken Curry by replacing the vegetables with chicken. It’s a simple yet delicious variation that brings a delightful twist to the traditional curry!

Pairing Recommendations

To start, consider a warm and comforting Corn Soup as an appetizer. Its mild sweetness and creamy texture make it a delightful prelude to the main course. As for a side, a salad tossed in Miso Dressing is an excellent choice. The miso dressing adds a savory umami flavor that beautifully complements the hearty curry.

Spinach mushroom rice curry served in a white bowl.

Frequently Asked Questions

What kind of mushrooms work best for this curry?

While you can use various mushrooms, common white and cremini mushrooms are great choices.

How long does it take to prepare this curry from start to finish?

This curry recipe will take 15 minutes.

Can I use frozen spinach instead of fresh spinach?

While you can, it's best to use fresh spinach for the best texture and taste.

Is this spinach mushroom curry suitable for children?

Yes, it's a kid-friendly dish. You can adjust the spice level to suit their taste.

Storage Tips

Store leftovers in an airtight container and placing them in the refrigerator, ensuring freshness for 5-7 days. Use a microwave to reheat.

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Watch How To Make It

Spinach mushroom rice curry served in a white bowl.

Spinach Mushroom Curry

Discover the magic of this Japanese Mushroom Curry, a hearty, vegetarian-friendly curry with earthy mushrooms and spinach. A flavorful delight!
5 from 5 votes
Course: Lunch, Main Course
Cuisine: Japanese
Keyword: Japanese mushroom curry
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2
Print Recipe
Calories: 314kcal

Ingredients

Vegetables

  • 1/3 Cup Sliced Common White Mushrooms about 3-4 pieces
  • 2 Cups Spinach
  • 1 tbsp Cooking Oil neutral, no flavor or taste
  • 3 Cups Rice rice of choice

Curry Roux

  • 1 1/2 Cup Chicken Broth
  • 2 tbsp Butter
  • 2 tsp Tomato Paste
  • 1 Clove Garlic grated
  • 1/8 tsp Xanthan Gum or thickener of choice
  • 1 tbsp Curry Powder
  • 1/4 tsp Salt
  • 3/4 tsp Sweetener your preferred sweetener
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Onion Powder

Instructions

  • Gather all the ingredients.
    Ingredients for spinach mushroom curry.
  • Slice mushrooms and grate garlic.
    Sliced mushrooms.
  • In a sauce pan, mix in butter until melted. Add chicken broth, tomato paste, grated garlic and thickener, combining until dissolved. Add curry powder, salt, sweetener, garlic powder, and onion powder. Stir well, simmer for 5-6 minutes, then remove from heat when thickened. Note - if using curry roux instead, add 2 blocks along with 1 1/2 cup of water.
    Curry sauce in a sauce pan.
  • In a skillet, heat cooking oil over medium heat. When the oil reaches the desired temperature, add sliced mushrooms and spinach. Cook for 2-3 minutes until the spinach has wilted and softened.
    Spinach and mushrooms cooked in a frying pan.
  • Transfer the cooked vegetables on top of a bowl of your preferred rice and pour the curry over.
    Spinach and mushroom curry served in a bowl.

Nutrition

Calories: 314kcal | Carbohydrates: 19g | Protein: 8g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 1243mg | Potassium: 485mg | Fiber: 13g | Sugar: 1g | Vitamin A: 3463IU | Vitamin C: 23mg | Calcium: 66mg | Iron: 2mg
*Values Based Per Serving
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5 from 5 votes (5 ratings without comment)

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