Tandoori masala mushroom, pea & spinach curry - spice pots
6
Points®
Total time: 0 min • Prep: 0 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
Ingredients
Calorie controlled cooking spray
4 spray(s)
Onion
1 large
Root Ginger
1 tablespoon(s)
Garlic
2 clove(s)
Tomato Purèe
30 g
Spice Pots Tandoori Masala Blend
5 teaspoon(s), level
Mushrooms
450 g
Reduced fat coconut milk, tinned (7.7% Fat)
1 can(s)
Peas, frozen, boiled
250 g
Spinach
150 g
Coriander, fresh
1 tablespoon(s)
Lime
1 medium
Instructions
1
Mist a nonstick pan with cooking spray and place over a medium-high heat then slowly cook the onions for 10 minutes, or until soft and translucent.
2
Add the ginger and garlic and cook for 1 minute. Add the tomato puree, Tandoori Masala spices and a splash of water. Cook for a couple of minutes until the spices release an aroma.
3
Add the mushrooms and stir well (you may need to add a little more water to keep the mixture loose and to stop the spices from burning). Cook for a further 3-4 minutes.
4
Add the coconut milk and cook gently for 10 minutes.
5
Finally add the frozen peas, spinach and season with salt. Stir well and cook until the spinach has wilted.
6
Serve with the chopped coriander and lime wedges.
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