The evenings have drawn in and the clocks went back last night, which means I’m cooking the kind of dinner you eat from a deep bowl.
This week’s new recipe is a spinach and mushroom curry that’s creamy, and there’s no cream or coconut milk anywhere in it.
Count the spices and herbs and you’re past 15 plants in one dinner, which is a good chunk of a 30-a-week goal.
Spinach and mushroom curry
Where the creaminess comes from
Red lentils. They cook down until they’re nearly mushy and thicken the sauce on their own. The chestnut mushrooms get browned in batches first, so they stay golden and meaty, then go back in with spinach wilted in right at the end.
Serve it over basmati rice or with naan, with yogurt or raita and a few quick pickled red onions.
