Mushroom and Spinach Curry

  • 15MINS
  • 50MINS
  • Serves 4
  • 167KCAL

Our Mushroom and Spinach Curry turns out so luxuriously creamy, you won’t believe it’s slimming friendly. We’ve used almond milk and ground almonds to give our silky sauce texture without ramping up the calories too much. Rich with moreish nutty flavours and jam-packed with protein, you’ll want this vegan-friendly wonder on your midweek menu time and time again!

Featured On
Pages 36-37

This recipe is currently only available in our book. You can get it here

Mushroom and Spinach Curry

Hints & Tips

Below we added some of our communities most common hints and tips. We hope you find them useful.

Quick, easy and so so delicious 😋
I added king prawns to this dish and it was utterly divine 😍
A great meat free meal
Definitely use chestnut mushrooms as they retain their shape and texture

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See what others have to say

PamelaFriday 6th October 2023

What can I used instead of sweet potato?


    SharonWednesday 18th October 2023

    Hi Pamela, you could try using butternut squash in our Mushroom and Spinach Curry if you prefer. Hope you enjoy the recipe!


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