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.

Cauliflower, Parsnip and Carrot Korma (4)


275g parsnips 1 “ ginger, peeled & finely chopped
350g carrots 1 fresh green chilli, deseeded & finely chopped
1 onion, finely chopped 300 ml  greek yoghurt
4 tbsps sunflower oil 40g ground almonds
1 tbsp ground cumin salt
2 tsps ground coriander 275g small cauliflower florets
1 tsp ground cinnamon Chopped fresh coriander to garnish
1 tsp turmeric
2 cloves garlic, finely chopped


  1. Peel the parsnips and carrots and cut into 1 cm slices.
  2. Heat the oil in a large saucepan and fry the onion gently until golden brown.
  3. Add all the dry spices and mix well, then add the garlic, ginger and chilli and cook, stirring, for a minute.
  4. Stir in the yoghurt a tablespoon at a time, then add the almonds and cook, stirring for two minutes more.
  5. Add 300ml water and season with salt, then add the vegetables.
  6. Cover and simmer gently for 20-25 minutes , stirring occasionally, until the vegetables are almost done.
  7. Remove the lid and simmer for 5 minutes.
  8. Serve sprinkled with coriander and accompanied by rice and several relishes e.g. mango chutney, beetroot chutney etc.