May 4, 2012

Mushroom and Spinach Korma

In the last couple of years I have started to feel my age. There are now cracks and creaks in my knees and shoulder even when it's not raining and it takes a lot more work to keep in shape. My husband won't admit that he has been struggling with the same signs of aging, but his back massager has been getting a lot of use in the last year. So I have been gradually making changes to my family's diet, with the most important being adding more vegetarian and vegan recipes into my weekly meal plans. I have been happily surprised with how well my two boys have taken to eating less meat, they actually love beans and will pick them off of other people's plates. My husband was a little more resistant at the beginning, but now enjoys meatless meals as much as most meat recipes (with the exception of bacon). As I was looking through the January/February issue of the Food Network Magazine I noticed a recipe for Mushroom and Spinach Korma that promised 14 grams of protein and being completely vegan.

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.
I love mushrooms and so do my two boys. This recipe has a great taste from the mushrooms and fresh spinach. It isn't a traditional korma, but it is still a very good vegan recipe. The leftovers heated up very well the next day for lunch and it made more than enough for a dinner for my family of four plus two lunches. I did notice that the leftovers the next day were more solid with far less liquid. Make sure to add enough salt and a little bit of cayenne will bring out more flavor. Overall, a delicious vegan recipe that I would definitely make again.

For the recipe go to Mushroom and Spinach Korma.
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