Ingredients
2 Tbs vegetable oil
1 Tbs grated ginger
2 Tsp chopped garlic
2 Tsp medium curry paste
250 Grams (8 oz) mushrooms, thinly sliced
1 Tsp garam masala
1 cup chopped canned tomatoes
250 grams (8 oz) baby spinach
2 Tsp lemon juice
Salt and freshly ground pepper
2 Tbs chopped cilantro or mint.
Preparation
Heat oil in a large skillet over medium heat. Add ginger root, garlic and curry past and saute for about 1 minute. Add mushrooms and saute until limp (about 2 minutes). Add garam masala and tomatoes and cook for 3 minutes or until flavours are combined. Add spinach in batches and cook for 2 minutes or until just wilted. Season with lemon juice, salt and pepper and sprinkly with cilantro or mint.
