MUSHROOM AND SPINACH KORMA
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Cook the rice as the label directs. Meanwhile, combine the chopped onion, ginger, tomato, cumin, coriander, 1/2 teaspoon salt and 1/4 cup water in a blender or food processor and puree until smooth. Heat 1 tablespoon vegetable oil in a wide saucepan over medium-high heat. Add the sliced onion and cook, stirring, until golden, about 5 minutes. Add the mushrooms and cook, stirring occasionally, 3 more minutes. Add 1/2 teaspoon salt. Transfer the vegetables to a plate. Heat the remaining 1 tablespoon vegetable oil in the same pan; add the tomato mixture and cook, stirring, until very thick, about 6 minutes. Return the mushroom mixture to the pan. Add 1 1/2 cups water, bring to a simmer and cook until the mushrooms are soft, about 4 minutes. Stir in the spinach and chickpeas and cook 2 more minutes. Stir in the coconut milk, season with salt and top with cilantro. Serve with the rice.
- Photograph by Antonis Achilleos
Nutrition Facts : Calories 439, Fat 11 grams, SaturatedFat 2 grams, Sodium 580 milligrams, Carbohydrate 75 grams, Fiber 9 grams, Protein 14 grams
LEFTOVER TURKEY KORMA
Make this turkey curry from your Christmas leftovers. Kids and adults will love this mildly spiced dish served with rice or naan and mango chutney
Provided by Cassie Best
Categories Dinner
Time 35m
Number Of Ingredients 12
Steps:
- Heat the oil in a large pan, tip in the onion and cook over a medium heat for 8-10 mins until soft and starting to caramelise. Stir in the ginger and garlic, and sizzle for another minute until aromatic.
- Add the korma paste, cardamom pods, almonds and stock, then season and simmer for 10 mins.
- Stir in the turkey, 2 tsp sugar and cream, then simmer for 5 mins until the turkey is heated through. Season to taste. Scatter over the coriander and serve with rice or naan and some mango chutney, if you like.
Nutrition Facts : Calories 573 calories, Fat 40 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 40 grams protein, Sodium 1.5 milligram of sodium
SPINACH AND MUSHROOM KORMA
Posted for Eat Your Veggies December 2008/January 2009 in the Asian Cooking Forum. Taken from the Australian Women's Weekly New Asian cookbook. Kalonji seeds are specified in the recipe but a Google search seems to indicate that Nigella seeds could be substituted). Times are estimated.
Provided by ImPat
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Blend or process nuts until finely ground.
- Heat ghee in a large saucepan and cook onion, garlic and ginger, stirring until onions soften.
- Add nuts, seeds and paste and cook stirring until fragrant.
- Add cream and mushrooms, simmer covered for 15 minutes.
- Add spinach and cook stirring until wilted.
- Serve curry with yoghurt.
Nutrition Facts : Calories 272.1, Fat 17.6, SaturatedFat 8.3, Cholesterol 37.3, Sodium 135, Carbohydrate 23.4, Fiber 5.1, Sugar 6.1, Protein 10.7
INDIAN TURKEY WITH SPINACH & NEW POTATOES
Spice up turkey mince with this tasty Indian recipe
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 9
Steps:
- Boil the new potatoes until tender. Drain. Heat the vegetable oil in a large pan and cook 1 finelythe chopped onion for 5-6 minutes. Add the garlic cloves and minced turkey and cook for 4-5 minutes. Stir in the Madras curry paste and cook for 1 minute. Stir in the chopped tomatoes and chicken stock, cover and cook for 20 minutes. Stir in the potatoes and baby spinach and heat through for 3-4 minutes.
TURKEY MEATBALL KORMA
These turkey meatballs are a real winner, nutritious, cheap and low in fat. Try serving with brown basmati rice for a real health-kick
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 10
Steps:
- Make the meatballs: mix the mince with 1 tsp curry paste and seasoning. Shape into walnut-size meatballs. Heat the oil in a non-stick frying pan. Fry the meatballs for 5 mins, turning until they are browned all over.
- Heat the remaining curry paste in a saucepan. Add the onion and fry over a low heat for about 5 mins, until soft - be careful not to burn the paste (add a splash of water if you need to).
- Pour in the stock and coconut milk, and bring to the boil. Turn the heat down to low and add the meatballs. Cook for 10 mins, or until the turkey is cooked through and the sauce has thickened slightly. Add the sugar snaps and tomatoes, and cook for another 2 mins. Scatter with the almonds and coriander, if you have any, and serve with rice.
Nutrition Facts : Calories 258 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 35 grams protein, Sodium 0.88 milligram of sodium
TURKISH SPINACH
Make and share this Turkish Spinach recipe from Food.com.
Provided by Nye McClelland
Categories Rice
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Rinse and wash spinach very well to get all the silt off (I use all the spinach including the roots), it takes about 4-5 washes.
- In a large pot heat oil, add onions and saute until soft.
- Add all the ingredients in sequence and bring to a boil.
- Reduce to low heat and cook until the rice is cooked.
- Eat as is or add a couple of tbsp of Garlic-Yogurt sauce and enjoy!
- Garlic-Yogurt Sauce: 1 cup of plain yogurt 2-4 minced garlic (depending on how much garlic you prefer) salt to taste Method: Combine all the ingredients and serve over your meal.
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