May 4, 2012
Mushroom and Spinach Korma
This recipe has 13 ingredients. It takes 40 minutes of total time, all of which is active and makes 4 servings. I was unable to find light coconut milk at the first grocery store that I went to, but I was lucky enough to find a can at the second store I visited. When I started the recipe I discovered that I had ran out of ground coriander, so I left it out the recipe completely. I chose not to add fresh cilantro to the finished product, my two boys aren't big fans of cilantro as a topping. One word of warning this dish will be bland unless you salt to taste. It takes a lot more salt than the recipe states, additionally I added cayenne pepper to add a little bit of spice since my family likes spicier foods. I did find that my finished recipe was a lot more liquidy than the photo in the magazine. Obviously the magazine photo either used whole coconut milk or used non-food items (such as glue for milk) for food photography. I understand why magazines use this practice, but it can be frustrating for home cooks. It is also one of the main reasons I started this blog so that readers can see what recipes look like in a real kitchen. Enough of my mini-rant, I followed the rest of the recipe as written.
For the recipe go to Mushroom and Spinach Korma.