This recipe is inspired by The Buddhist Chef‘s Mushroom and Spinach pie,
which I’m definitely going to make soon, but we didn’t have the phyllo pastry and none of us felt like grocery shopping so I was forced to experiment.
Which I don’t mind at all. Check the original recipe here!
Oil (or use water if you’d like the curry to be oil free like I did)
2 onions, chopped
4 cups white mushrooms
2 garlic cloves, minced
1 to 2 tsp nutmeg
pinch of salt
pinch of black pepper (add a bit of tumeric for an antioxidant boost)
2 tbsp soy sauce
2 tbsp maple syrup
2 tbsp tomato paste
1 can of coconutmilk (14 oz/400 ml)
fresh spinach (as much as you like)
It’s actually very easy. Anyone with minimal cooking experience can make this. Honestly, it’s just a matter of throwing things in a pan, but let’s be a bit professional and write it out.
Sauté the onions and mushrooms for 5-10 minutes, until it’s nice and brown.
Add the garlic, spices, soy sauce, maple syrup and tomato paste. Let it simmer for just a little bit.
Add the coconutmilk. Add the baby spinach: you can either bake it in another pan, or steam on top of the other ingredients like I did (less oil, yay!).
Now, doesn’t that smell good? It tastes good too! Enjoy!
Did you make this dish? I’d love to see it! Please tag @thehappyspoonieproject in your photo’s to show me!