Mushroom and Spinach Curry with Coconut Milk
A fragrant vegetarian curry featuring earthy mushrooms and fresh spinach simmered in creamy coconut milk, ideal for serving over rice. This indian-inspired vegetarian ready in about 40 minutes pairs vegetable oil, large, finely chopped onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 tbsp vegetable oil
- 1 large, finely chopped onion
- 4 cloves, minced garlic
- 1 tbsp, minced ginger
- 8 oz, sliced mushrooms
- 4 oz spinach
- 1 can (13.5 oz) coconut milk
- 1 tbsp curry powder
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 1 finely chopped onion and cook for 5 minutes until softened.
- Step 2: Add 4 minced garlic cloves and 1 tbsp minced ginger, and cook for 1 minute until fragrant.
- Step 3: Stir in 8 oz sliced mushrooms and cook for 5 minutes until they release moisture and start to brown.
- Step 4: Add 4 oz fresh spinach, 1 can coconut milk, and 1 tbsp curry powder. Bring to a simmer and cook for 10 minutes.
- Step 5: Serve over 1/2 cup cooked rice.
Frequently asked questions
How long does Mushroom and Spinach Curry with Coconut Milk take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Mushroom and Spinach Curry with Coconut Milk?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep vegetable oil from drying out.
Can I substitute ingredients in Mushroom and Spinach Curry with Coconut Milk?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Mushroom and Spinach Curry with Coconut Milk for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Mushroom and Spinach Curry with Coconut Milk?
Indian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Loved how quick and flavorful this was! The coconut milk really balanced the earthy mushrooms and spinach.
- ★★★★★
This curry was a hit with my kids! The coconut milk gave it a perfect creamy texture without being heavy, and the mushrooms were so tender.
- ★★★★☆
Great recipe, but I wish the spinach had cooked down more. Maybe I should've simmered longer for a thicker sauce.
