Mushrooms, corn and spinach
Mushrooms, corn and spinach are three of my daughters favorite vegetables. Combined together makes her a very happy camper. When organic spinach is really good like right now, I puree it and freeze it in one cup measures. It is great with chicken, in a mac and cheese and combined with other vegetables like this combination.
Along with these three vegetables, I add the north Indian holy trinity of onions, garlic and ginger, some fresh tomato and a little bit of spice - the result is deliciousness. The textures in this dish are really great - the mushrooms are meaty, the corn provides the crunch and sweetness and the spinach forms the gravy for the dish.
12 oz mushrooms - a mix of white button mushrooms and cremini mushrooms, cut into quarters
1/2 cup sweet corn, either fresh or frozen (if using frozen, defrost before adding)
1 cup pureed spinach
3/4 cup red onion, finely chopped
1/2 tablespoon ginger paste
1 tablespoon garlic paste
1 medium vine ripened tomato, finely chopped
1/2 teaspoon turmeric powder
1 tablespoon canola oil
1 teaspoon kosher salt or to taste
1. Heat a heavy bottomed skillet with canola oil over medium high heat. Add the onions and saute for 2 minutes. Then add the ginger and garlic paste and cook till the onions are light brown at the edges.
2. Add the mushrooms and cook over high heat till the mushrooms are brown and glazed. Lower the heat and add the salt, cayenne, turmeric powder and chopped tomatoes and saute for 2 minutes till the tomatoes are starting to break down. Add the pureed spinach and the defrosted corn at this point. Bring the mixture to a boil and then simmer for 10 to 12 minutes till the tomatoes have completely broken down and mixed with the spinach. Add the garam masala and cook for another 30 seconds. Serve hot.
Serves 2 - 3
Serving suggestion:
1. Stuff into pita bread
2. As an alternate for creamed spinach as a side with grilled meat
3. Add to mac and cheese for a curried mac and cheese
Along with these three vegetables, I add the north Indian holy trinity of onions, garlic and ginger, some fresh tomato and a little bit of spice - the result is deliciousness. The textures in this dish are really great - the mushrooms are meaty, the corn provides the crunch and sweetness and the spinach forms the gravy for the dish.
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| Mushroom, corn and spinach curry |
12 oz mushrooms - a mix of white button mushrooms and cremini mushrooms, cut into quarters
1/2 cup sweet corn, either fresh or frozen (if using frozen, defrost before adding)
1 cup pureed spinach
3/4 cup red onion, finely chopped
1/2 tablespoon ginger paste
1 tablespoon garlic paste
1 medium vine ripened tomato, finely chopped
1/2 teaspoon cayenne
1/4 teaspoon garam masala1/2 teaspoon turmeric powder
1 tablespoon canola oil
1 teaspoon kosher salt or to taste
1. Heat a heavy bottomed skillet with canola oil over medium high heat. Add the onions and saute for 2 minutes. Then add the ginger and garlic paste and cook till the onions are light brown at the edges.
2. Add the mushrooms and cook over high heat till the mushrooms are brown and glazed. Lower the heat and add the salt, cayenne, turmeric powder and chopped tomatoes and saute for 2 minutes till the tomatoes are starting to break down. Add the pureed spinach and the defrosted corn at this point. Bring the mixture to a boil and then simmer for 10 to 12 minutes till the tomatoes have completely broken down and mixed with the spinach. Add the garam masala and cook for another 30 seconds. Serve hot.
Serves 2 - 3
Serving suggestion:
1. Stuff into pita bread
2. As an alternate for creamed spinach as a side with grilled meat
3. Add to mac and cheese for a curried mac and cheese
I agree with your daughter. I love these 3 veggies--together they have got to be even better.
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