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Three mushroom and spinach curry

This is a great dish to make for friends. The porcini and shiitake mushrooms really add a boost of flavour. You can easily turn the recipe into a quick mid-week meal too. Simply swap the porcini and shiitake mushrooms for a tin of puy lentils stirred in with your spinach.

Serves 4


 30g dried porcini mushrooms

250g shiitake mushrooms

600g chestnut mushrooms

1 large brown onion

4 garlic cloves

15g fresh ginger

2 red chillies

1 tablespoon garam masala

2 teaspoons ground coriander

1 teaspoon ground turmeric

3 tablespoons vegetable oil

350g plant-based yoghurt

250ml soya cream

3 tablespoons ground almonds

250g frozen spinach

15g fresh coriander


Start by prepping your mushrooms

  • Cover the porcini with 150ml boiling water and set aside so the mushrooms can rehydrate.

  • Clean any soil off your fresh mushrooms and slice into 1cm think pieces.


Then it’s time to start cooking

  • Heat the oil in a deep, large frying pan.

  • Peel and finely chop your onion. Add to the pan and set it on a low heat to cook slowly for 5 minutes.

  • Peel and finely chop the garlic, ginger and chillies. Add to the onions and cook on low for 2 minutes.

  • Add the garam masala and spices and cook for another 2 minutes stirring continuously.

  • Add the fresh mushrooms to the pan and stir well so they take on a golden colour. Fry for 5 minutes. Then add the porcini mushrooms and their liquid.

  • Add your yoghurt and simmer gently for 15 minutes.

  • Stir through the ground almonds and frozen spinach. Simmer until spinach is heated through.


Last step

  • Stir through the fresh coriander and season to taste.

  • Serve with wild rice and naan breads for soaking up with creamy sauce. Scrumptious!

Plant-based vegetable curry
Deliciously nutritious three mushroom and spinach curry

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