mushroom, spinach & coconut curry
While Val, the French half of The Health Boost is all about blue skies, hot sun and Mediterranean flavours, I am a huge fan of Autumn. Cosy jumpers, snuggling under a blanket, log fires and slow cooks, stews and spicy curry. Well to me this wild mushroom curry sums up those Autumn flavours. So easy to make and totally delicious. Eating out of a large bowl in front of a log fire while wearing a cosy jumper is optional! While most of our recipes are suitable for families my children won’t even touch mushrooms so this only serves 2.
1 tablespoon of mild coconut oil
2 leeks, sliced
3 cloves of garlic, crushed
600g mixed mushrooms. I use a mix of chestnut, shiitake and maitake - but any type will work well.
1 red chilli, finely sliced
2 teaspoons of turmeric
10 curry leaves
400ml coconut milk
large knob of ginger
Large handful of spinach leaves, chopped
Handful of coriander, chopped
Add the coconut oil to a large sauté pan and gently fry the leeks for 10 minutes.
Add the crushed garlic and sauté for a couple of minutes
While the leeks and garlic are cooking brush or wipe the dirt from the mushrooms and slice thickly.
Add the chilli, mushrooms, ginger, turmeric, curry leaves to the pan and cook over a gentle heat for 5 minutes.
Add the coconut milk and 1/2 of the lime juice and simmer gently for about 8 minutes until the mushrooms are soft.
Stir in the spinach and cook until wilted.
Season with a generous pinch of salt and pepper.
Remove the curry leaves.
To finish add the rest of the lime juice and the chopped coriander.
The Health Boost Tip
Although all mushrooms have great health benefit and have been the subject of anticancer research due to their phytochemicals, it’s the shiitake, reishi and maitake that have been most studied. These three mushrooms are an excellent source of selenium and polysaccharides and a very good source of iron. They are also good sources of protein, dietary fibre and vitamin C. There’s defiantly good reason to include more mushrooms in your diet.