Mushroom and spinach “veg-eree”
This healthy veggie dish is lightly spiced and made creamy with a little coconut milk. It makes a filling main meal for three people – and serves four or more if you add something else such as salad to go with it.
125g wholegrain rice such as brown basmati
1 tbsp vegetable oil
1 large onion, quartered and sliced
250g mushrooms, cut into bite-sized pieces
2 tbsp curry powder or paste
1 tbsp grated ginger
2 garlic cloves, grated
200ml reduced fat coconut milk
150g baby leaf spinach
squeeze of lemon juice
salt and pepper
Cook the rice in plenty of boiling salted water until just tender: it will probably take 25-30 minutes but check the instructions on the pack – different rices do vary. When the rice is tender, drain it and return it to the saucepan to keep warm.
While the rice is cooking, heat the oil in a large frying pan over a medium heat. Add the onion and a pinch of salt. Fry the onion for about 10 minutes, until soft and golden.
Add the mushroom pieces and fry them with the onion for about 5 minutes until tender and lightly coloured. Keep stirring so that the liquid released by the mushrooms can evaporate.
Add the curry powder or paste and stir well, giving it a minute or two to fry with the veg. Then add the ginger and garlic. Stir them round briefly then pour in the coconut milk. Stir well, making sure the coconut milk is smooth and mixed in with the vegetables.
Bring the coconut milk to a simmer and let it bubble gently for two minutes to reduce it a little. Then add the spinach, a handful at a time, stirring it in as it wilts. When all is wilted in, take the pan off the heat. Stir in the lemon juice. Add the cooked rice to the pan and stir well. Taste and add more salt and pepper if needed, then spoon into warmed dishes and serve.
Try it at home and share your recipe with #NewcastleCan and #BritainsFatFight.
This recipe is adapted for Newcastle Can from River Cottage Much More Veg by Hugh Fearnley-Whittingstall (Bloomsbury)
Photography © Simon Wheeler