Mushroom and Spinach Curry with Coconut Milk
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This delicious Indian-style vegetarian curry is made with mushrooms and spinach cooked in a fragrant blend of spices and creamy coconut milk. The dish is low in carbs and high in flavor, making it the perfect healthy and satisfying dinner option. Serve it with a side of cauliflower rice or naan bread for a complete meal.
Pantry Items
- 1 can coconut milk
- 1 can diced tomato
- 1 tablespoon coconut oil
Fresh Produce & Herbs
- 1 whole onion
- 1 tablespoon ginger
- 1 pound mushroom
- 4 cups baby spinach
- 1/4 cup cilantro
- 1 whole lime
Seasonings & Spices
- 4 cloves garlic
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
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