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Photo of Tandoori masala mushroom, pea & spinach curry - spice pots by WW

Tandoori masala mushroom, pea & spinach curry - spice pots

6
Point(s)
Total Time
0 min
Serves
4
Difficulty
Easy

Ingredients

Calorie controlled cooking spray

4 spray(s)

Onion(s)

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, Canned (7.7% Fat)

1 can(s)

Peas, frozen, boiled

250 g

Spinach

150 g

Coriander, fresh

1 tablespoon(s)

Lime(s)

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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