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Creamy spinach curry

Featured in Meatless meals that satisfy.

This vegetarian curry pairs soft spinach with hearty mushrooms, elevated by Indian spices and creamy richness for a satisfying meal.
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alicia in the kitchen
Updated on Mon, 10 Mar 2025 14:15:55 GMT
A dish of mushrooms simmered in a spicy green sauce, garnished with spinach leaves. Pin it
A dish of mushrooms simmered in a spicy green sauce, garnished with spinach leaves. | Tasteofsavor.com

This mushroom and spinach curry combines tender mushrooms with a rich, creamy spinach sauce for a nourishing vegetarian dish. The aromatic spices create deep, complex flavors while remaining surprisingly easy to prepare for both weeknight dinners and special occasions.

A Classic Indian Curry

The earthiness of mushrooms pairs perfectly with silky spinach in this versatile curry. The combination of traditional Indian spices creates layers of warming flavor. Serve with naan bread, steamed rice, or toasted bread to soak up every bit of the sauce.

Essential Ingredients

  • 1 pound spinach leaves: Fresh, washed and dried
  • 1.1 pounds button mushrooms: Cleaned and thickly sliced
  • 5 garlic cloves: Finely minced
  • 1 tablespoon fresh ginger: Grated
  • 2 green chilies: Finely chopped
  • 3 tablespoons ghee or oil: For cooking
  • 1 teaspoon ground cumin: For depth of flavor
  • 2 teaspoons dried fenugreek leaves: For authentic aroma
  • 2 teaspoons garam masala: For warmth and spice
  • 1/2 teaspoon turmeric: For color and flavor
  • 1/2 teaspoon salt: Adjust to taste
  • 1/4 cup heavy cream: For richness

Cooking Method

Prepare the Vegetables
Clean and dry spinach thoroughly. Clean mushrooms and slice into thick pieces.
Cook the Mushrooms
Heat 2 tablespoons ghee in a large pan. Sauté mushrooms on high heat for 8 minutes until golden. Set aside.
Start the Base
In the same pan, heat remaining ghee. Sauté garlic, ginger and chilies over medium heat for 2 minutes. Add cumin and turmeric.
Cook Spinach
Add spinach, fenugreek leaves, garam masala and salt. Cook uncovered until spinach wilts completely.
Blend the Sauce
Use an immersion blender to puree the spinach mixture to desired consistency.
Complete the Curry
Stir in cream and simmer 5 minutes. Return mushrooms to pan, cook 4-5 minutes more. Serve hot.
A bowl of mushroom spinach curry served with naan bread in the background Pin it
A bowl of mushroom spinach curry served with naan bread in the background | Tasteofsavor.com

Storage and Serving Tips

Store leftovers in an airtight container for up to 3 days in the refrigerator or 3 months in the freezer. Thaw overnight in the refrigerator and reheat thoroughly before serving. Make a double batch for meal prep and serve with naan, rice or rotis for a complete meal.

Frequently Asked Questions

→ Can I make this curry ahead of time?
Yep, you can store it in the fridge for 2-3 days. The flavors get even better after sitting overnight.
→ Can I swap the cream for a dairy-free alternative?
Sure thing! Try coconut milk or soy cream. The texture changes a little, but it'll still taste amazing.
→ What mushrooms work best?
Button mushrooms are great, but oyster mushrooms or shiitakes would work too, each adding their own flavor twist.
→ What should I serve with this curry?
It goes wonderfully with basmati rice or naan bread. Quinoa works well too for a lighter option.
→ Is kasoori methi necessary?
It’s traditional but not essential. You can swap it out for fresh cilantro at the end of cooking.

Spinach mushroom curry

A creamy vegetarian curry blending tender spinach and golden mushrooms, spiced with traditional Indian flavors.

Prep Time
20 Minutes
Cook Time
25 Minutes
Total Time
45 Minutes
By: Alicia

Category: Vegetarian

Difficulty: Intermediate

Cuisine: Indian

Yield: 4 Servings (4 servings)

Dietary: Low-Carb, Vegetarian, Gluten-Free

Ingredients

01 5 cloves of garlic, minced.
02 2 hot green chilies, finely chopped.
03 450 grams of fresh spinach leaves.
04 500 grams of button mushrooms.
05 1 tablespoon of ginger, grated.
06 3 tablespoons of ghee, butter, or cooking oil.
07 1 teaspoon of ground cumin.
08 1/2 teaspoon of turmeric powder.
09 2 teaspoons of garam masala spice blend.
10 1/2 teaspoon of salt.
11 2 teaspoons of dried fenugreek leaves (kasoori methi).
12 65 milliliters of heavy cream.

Instructions

Step 01

Rinse the spinach and pat it dry. Use a paper towel to clean the mushrooms, then slice them into thick cuts.

Step 02

Heat up 2 tablespoons of ghee in a large pan and cook the mushrooms until golden brown, about 8 minutes. Set them aside.

Step 03

Using the same pan, cook the garlic, ginger, and green chilies in the leftover ghee for 2 minutes. Stir in the ground cumin and turmeric.

Step 04

Toss in the spinach along with the dried fenugreek, garam masala, and salt. Let it cook down until the spinach softens.

Step 05

Use an immersion blender to puree the spinach mix to your desired consistency.

Step 06

Mix in the cream and gently simmer the dish for 5 minutes. Add the mushrooms back in and cook for an additional 4-5 minutes.

Notes

  1. This curry balances the natural sweetness of spinach with the earthy flavors of mushrooms.
  2. Dried fenugreek leaves (kasoori methi) give it an authentic Indian touch.
  3. A terrific option for a hearty vegetarian meal.

Tools You'll Need

  • Large non-stick skillet.
  • Immersion blender.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy products.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 280
  • Total Fat: 22 g
  • Total Carbohydrate: 12 g
  • Protein: 8 g