Curried Mushrooms

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Curried Mushrooms

 

 

olive oil cooking spray

500 g (17 1/2 oz) button mushrooms, trimmed

3 cm (1 1/4 " ) piece ginger, peeled, grated

2 garlic cloves, crushed

1/2 cup korma curry paste

2/3 cup thick, plain soy yoghurt

80 g (3 oz) baby spinach

1 1/3 cups steamed jasmine rice

and 1/2 cup coriander (cilantro) leaves, to serve

 

 

1. Heat a wok over high heat until hot. Spray wok with oil. Add

mushrooms, ginger and garlic. Stir-fry for 1 minute or until mushrooms

are light golden. Add curry paste. Stir-fry for 1 minute or until

aromatic.

 

2. Remove wok from heat. Stir in yoghurt and spinach. Return wok to

heat and stir-fry for 1 minute or until warmed through (do not allow

to boil).

 

3. Spoon rice into bowls. Top with curried mushrooms and coriander

(cilantro). Serve.

 

 

Serves 4.

 

 

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Nutrition per serve: 1171kJ; 14.5g fat; 2.3g sat fat; 10.6g protein;

21.9g carbs; 7.9g fibre; 7mg cholesterol; 1233mg sodium.

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