Ingredients
2 tbs cooking oil 2 tbs freshly grated ginger 2 pcs garlic clove, crushed 400g button mushrooms, trim to 1/2 or 1/4. 200g swiss brown button mushrooms, trim to 1/2 or 1/4. 1/3 cup Korma curry paste 1/2 cup thick natural yoghurt 80g baby spinach leaves Steam jasmine rice to serve 1/2 cup coriander leaves, to serve
How to cook
1. Heat a wok over high heat. Add oil and heat until hot. Add ginger, garlic and mushrooms and stir-fry for 2 minutes or until light golden.
2. Add curry paste and stir-fry 1-2 minutes until fragrant. Remove from the heat. Add yoghurt, stir until well coated. Reduce heat to medium. Return wok to the heat and cook 1-2 minutes or until heated through. Add spinach and cook 1 minute or until wilted. 3. Serve over steamed jasmine rice, top/garnish with coriander.
