Nigel Slater’s Mushroom and Spinach Korma (2-3)

50g butter 2 cinnamon sticks
2 medium onions, peeled & sliced 2 bay leaves
3 large cloves garlic, peeled & thinly sliced 650g assorted mushrooms
1 knob ginger, peeled and grated 350g spinach
1 tsp ground cumin 50 g shelled hazlenuts, toasted
15 cardamon pods, seeds removed and crushed 50g golden sultanas
½ tsp ground turmeric 150g thick natural yoghurt
½ tsp chilli powder 150g crème fraiche
2 tbsps chopped coriander leaves.


  1. Melt the butter in a deep pan. Add the onions, garlic and ginger and cook for 5 minutes until golden but without burning the butter.
  2. Add the spices and bay leaves and cook, stirring, for 2-3 minutes more.
  3. Cut the larger mushrooms into big pieces but leave oyster mushrooms whole. Add mushrooms to pan and cook for a few minutes until they soften.
  4. Add 225 ml of water and the nuts. Bring to the boil, reduce heat and simmer, covered, for 15 minutes.
  5. Wash the spinach and put in a separate saucepan to cook in its own steam. Cook for 2 minutes until wilted. Drain and squeeze out the water.
  6. Stir the spinach and sultanas into the curry and simmer for 2 minutes.
  7. Mix the yoghurt and crème fraiche together and stir into the mushrooms, bringing them almost to the boil.
  8. Season to taste then stir in the chopped coriander and serve.

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