Stir-fried mushrooms & spinach with golden onions

Stir-fried mushrooms & spinach with golden onions

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(4 ratings)

Ready in about 45-55 minutes


Serves 6
A perfect accompaniment to Indian lamb - with a lovely contrast of textures. Superhealthy - this recipe counts as 2 of your 5-a-day

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal103
  • fat7g
  • saturates1g
  • carbs5g
  • sugars0g
  • fibre4g
  • protein5g
  • salt0.51g
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  • 3 tbsp sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • ½ tsp cumin seeds



    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • 2 medium onions, chop one and thinly slice the other



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 250g pack chestnut mushrooms, quartered



    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • ½ tsp garam masala

    Garam masala

    gar-am mah-sarl-ah

    Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…

  • ½ tsp garlic paste or 1 crushed garlic clove



    Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…

  • 1 tbsp finely chopped fresh root ginger
  • 1 small green chilli, seeded and chopped



    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • 4 x 250g bags ready washed young leaf spinach



    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • ½ tsp turmeric


  1. Heat 2 tbsp of the oil in your largest pan, sprinkle in the cumin seeds and let them crackle for a few seconds. Add the chopped onion and the mushrooms and cook for 10 minutes, stirring frequently, until the onion has softened and is starting to turn golden.

  2. Sprinkle in the garam masala, add the garlic, ginger and chilli and stir to mix, then throw in a bag of spinach. Cover and cook for just a minute or two until the spinach has wilted and there is room in the pan for another. Repeat until all the spinach has wilted, then season with salt. Remove with a slotted spoon to a warm serving dish and keep warm.

  3. Fry the onion slices slowly with the turmeric in the remaining oil until the onion is golden brown. Serve the spinach hot, sprinkled with the onions.

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Comments (4)

rhianthomas1984's picture

This was a really nice dish. I used normal mushrooms (as that's all i had) and served it with chilli and garlic roast chicken. Full of flavour and low in calories, perfect!

rack-of-ribs's picture

made this for the Girls with veggie curry-really yummy. I had trouble with the golden onions, I burnt them!! still tasty though.

susiem's picture

I like this recipe. It is a great side dish.

dinnerlady's picture

This was delicious, and very easy to make. The children loved it! I served it as a side dish with a BBC Good Food Chicken Biryani and it was very well received, empty plates all round. I only used one packet of spinach, but I'll do the two next time. It's amazing how it cooks down.

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