Korma with mushrooms and spinach
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 439, total fat 11 G., saturated fats 2 G., proteins 14 G., carbohydrates 75 G., fiber 9 G., cholesterol - mg, sodium 580 mg, sugar - G.
Calories 439, total fat 11 G., saturated fats 2 G., proteins 14 G., carbohydrates 75 G., fiber 9 G., cholesterol - mg, sodium 580 mg, sugar - G.
Korma with mushrooms and spinach - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 1/4 tbsp. basmati rice
- 1 tomato, chopped
- 500 g fresh mushrooms, sliced
- 250 g baby spinach (about 8 cups)
- 1 can (450 g) of canned chickpeas, drained and rinsed under water
- 1 medium-sized red onion (coarsely chop one half, cut the other into half rings)
- 1 root (5 cm) ginger, peeled and coarsely chopped
- 2 tablespoons of vegetable oil
- 1/2 cup coconut milk
- 1 tsp ground cumin
- 3/4 tsp ground coriander
- Chopped cilantro, for sprinkling
- Salt
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Cooking the dish according to the recipe:
- Prepare rice: Bring a saucepan of salted water to a boil. Add the rice and cook for the amount of time indicated on the package. Drain.
- Prepare tomato sauce: In a blender, combine chopped onion, ginger, tomato, cumin, coriander, 1/2 teaspoon salt and 1/4 cup water and blend until smooth.
- Prepare the food: Heat 1 tablespoon of vegetable oil in a deep frying pan. Add the onion, cut into half rings, and fry, stirring, until golden brown, about 5 minutes. Add the mushrooms and fry for another 3 minutes. Add 1/2 teaspoon of salt and stir. Transfer the mushrooms to a platter.
- Heat 1 tablespoon of vegetable oil in the same pan. Add the tomato sauce and cook, stirring, until thickened, about 6 minutes. Add the fried mushrooms, pour in 1.5 cups of water, bring to a boil, and simmer for about 4 minutes.
Stir in the spinach and chickpeas and cook for another 2 minutes. Stir in the coconut milk, add salt to taste, and sprinkle with cilantro. Serve the korma with rice.
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