I liked the tamarind rice so much that I decided to cook it again. Here with some mushroom and spinach curry, loosely based on @Hari Ghotra ‘s creamy mushroom curry.

6 comments,0 shares,5 likes
Arthur vdH
4 months

I’m chuffed you like it @Kellie Hennigan Malone ! As for the recipe: this was seat-of-the-pants cooking. IIRC I had 250g of mushrooms, quartered and ~250g of spinach. The spinach leaves weren’t too big, so I didn’t bother shredding them. I used three fresh tomatoes instead of tomato puree.

Just follow Hari’s recipe (it’s in the app), except for cooking the masala as you normally would using non-pureed tomatoes. Add the spinach some five minutes after adding the mushrooms, stir to combine and let everything simmer for fifteen minutes or so.

That’ll be just enough time to cook the tamarind rice if you have your rice already cooked and cooled and your tamarind soaked.

Have fun!

Kellie Hennigan Malone
4 months

@Arthur vdH would you mind posting the recipe? I cannot find a good mushroom and spinach curry recipe anywhere.
BTW - it looks so yummy. 👌

Arthur vdH
4 months

Thanks @Hari Ghotra , I appreciate that!

Hari Ghotra
4 months

Oh how delightful- loving your work @Arthur vdH yum 😋

traceyross
4 months

Looks lovely I must try the tamarind rice @Arthur vdH

Jo dunn
4 months

Soooooo gooood @Arthur vdH! 👌💕