by Ben Ford October 10, 2016
I love meat free Mondays, they bring me back to some of my favourite foods reminding me that big flavour and deliciousness need not be the preserve of a good steak, roast chicken or chilli burger. I adore spinach although I admit to only succumbing to its charms in adulthood, I was that child I’m afraid. Packed full of such goodness, I don’t know much about super foods but I’m sure it must be on the list. Strangely as a child I loved mushrooms, and of course still do. I guess that is a very childlike thing, loving a bit of fungus but detesting something green. This very quick stir fry combines the two and deserves a spot on your quick lunch list.
Serves 4 as a light lunch
4 tbsps vegetable oil}2 tsps cumin seeds
2 large onions finely chopped
225g wild mushrooms, shiitake, oyster etc, sliced
100g button mushrooms, sliced
1 teaspoon red chilli powder – I use Parva Lava but don’t feel obliged!
½ tsp ground cumin
1 ½ tsp. Salt
3 large tomatoes, roughly chopped
400g fresh spinach
½ tsp garam masala
¼ tsp fenugreek leaves crushed to a power
Heat the oil in a wok or large pan over a medium heat and add the cumin seeds. As soon as they start to crackle add the onions and sauté until golden brown. Add the mushrooms and keep moving them around until they begin to wilt. Add the chilli powder, cumin and salt and stir through for a couple of minutes.
Add the tomatoes and cook for a further 5 minutes or so, until the tomato juice has evaporated. And the spinach and cook until wilted, stirring all the time. Sprinkle over the garam masala and fenugreek, check the seasoning and serve.
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by Ben Ford August 13, 2018
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