Stir-fried mushrooms & spinach with golden onions

A perfect accompaniment to Indian lamb – with a lovely contrast of textures. Superhealthy – this recipe counts as 2 of your 5-a-day

  • Ready in about 45-55 minutes
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 103
  • fat 7g
  • saturates 1g
  • carbs 5g
  • sugars 0g
  • fibre 4g
  • protein 5g
  • salt 0.51g


  • 3 tbsp sunflower oil
  • ½ tsp cumin seeds
  • 2 medium onions, chop one and thinly slice the other
  • 250g pack chestnut mushrooms, quartered
  • ½ tsp garam masala
  • ½ tsp garlic paste or 1 crushed garlic clove
  • 1 tbsp finely chopped fresh root ginger
  • 1 small green chilli, seeded and chopped
  • 4 x 250g bags ready washed young leaf spinach
  • ½ tsp turmeric


With frozen spinach
A 450g/1lb bag of frozen leaf spinach works just as well. Defrost it first and squeeze out as much water as possible, then add it to the onion and heat through.


  1. Heat 2 tbsp of the oil in your largest pan, sprinkle in the cumin seeds and let them crackle for a few seconds. Add the chopped onion and the mushrooms and cook for 10 minutes, stirring frequently, until the onion has softened and is starting to turn golden.

  2. Sprinkle in the garam masala, add the garlic, ginger and chilli and stir to mix, then throw in a bag of spinach. Cover and cook for just a minute or two until the spinach has wilted and there is room in the pan for another. Repeat until all the spinach has wilted, then season with salt. Remove with a slotted spoon to a warm serving dish and keep warm.

  3. Fry the onion slices slowly with the turmeric in the remaining oil until the onion is golden brown. Serve the spinach hot, sprinkled with the onions.

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