Curried Mushrooms


  • 2 tbs olive oil
  • 2 tbs freshly grated ginger
  • 2 garlic cloves, crushed
  • 400g button mushrooms, trimmed
  • 200g brown mushrooms, trimmed
  • 1/3 cup korma curry paste
  • 1/2 cup thick natural yoghurt
  • 80g baby spinach leaves
  • steamed jasmine rice, to serve
  • 1/2 cup coriander leaves, to serve


  1. Heat a wok over high heat. Add oil and heat until hot. Add ginger, garlic and mushrooms and stir-fry for 2 minutes or until light golden.
  2. Add curry paste and stir-fry 1ñ2 minutes until fragrant. Remove from the heat. Add yoghurt, stir until well coated. Reduce heat to medium. Return wok to the heat and cook 1-2 minutes or until heated through. Add spinach and cook 1 minute or until wilted.
  3. Serve over steamed jasmine rice, topped with coriander.

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