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Spinach with Mushroom and Red Pepper

  • 1lb fresh or frozen spinach
  • 2 tablespoon corn oil
  • 2 medium onions, diced
  • 6-8 curry leaves
  • ¼ teaspoon onion seeds
  • 1¼ garlic pulp
  • 1 teaspoon ginger
  • 1 teaspoon chilli powder
  • 1 teaspoon salt
  • 1½ teaspoon ground coriander
  • 1 large red pepper, seeded and sliced
  • 4 oz mushrooms, roughly chopped
  • 8 oz fromage frais
  • 2 tablespoon fresh coriander

If using fresh spinach, blanch it briefly in boiling water and drain thoroughly. If using frozen spinach, thaw first then drain. Set aside.

Heat the oil in a non-stick wok or frying pan and fry the onion seeds for 1-2 minutes. Add the garlic, ginger, chilli powder, salt and ground coriander. Stir-fry for 2-3 minutes.

Add half the red pepper slices and all the mushrooms and continue to stir-fry for 2-3 minutes.

Add the spinach and stir-fry for 4-6 minutes. Finally, add the fromage frais and half the fresh coriander, followed by the remaining red pepper slices. Stir-fry for a further 2-3 minutes before serving, garnished with the remaining fresh coriander.


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