Poppadums with lime & coriander dip
Start your Indian meal in style with Meena Pathak's tangy dip - serve with plain poppadums
Stir-fried mushrooms & spinach with golden onions
Serves 6
Easy
Total time:
Ready in about 45-55 minutes
A perfect accompaniment to Indian lamb - with a lovely contrast of textures. Superhealthy - this recipe counts as 2 of your 5-a-day
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- 3 tbsp sunflower oil
- ½ tsp cuminseeds
- 2 medium onionschop one and thinly slice the other
- 250g pack chestnut mushroomsquartered
- ½ tsp garam masala
- ½ tsp garlicpaste or 1 crushed garlic clove
- 1 tbsp finely chopped fresh root ginger
- 1 small green chilliseeded and chopped
- 4 x bags ready washed young leaf spinach
- ½ tsp turmeric
Nutrition: per serving
- kcal103
- fat7g
- saturates1g
- carbs5g
- sugars0g
- fibre4g
- protein5g
- salt0.51glow
Method
step 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.
step 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.
step 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.
