Spinach Mushroom Curry
Lunch • Singapore
How to Make Spinach Mushroom Curry (Traditional & Healthy Version)
Spinach Mushroom Curry is a beloved vegetarian dish that showcases Singapore’s vibrant hawker culture and its penchant for creative, fusion cuisine. Drawing inspiration from North Indian flavors but adapted to local tastes, this dish features fresh spinach (bayam) and hearty mushrooms simmered in a fragrant, lightly spiced curry. You’ll find variations of this curry served in Singapore kopitiams and vegetarian stalls, where it’s enjoyed as a wholesome lunch or light dinner, especially amongst health-conscious diners and those seeking meatless options. The taste is a harmonious blend of earthy mushrooms, subtly sweet spinach, and a medley of spices, resulting in a creamy, comforting curry that’s lighter than traditional versions. With Singaporeans’ love for bold flavors, this dish is often prepared with less oil and cream, making it a healthier, yet satisfying, choice. Spinach Mushroom Curry perfectly represents Singapore’s multicultural food scene, reflecting both North Indian roots and local adaptations. It’s a wonderful way to enjoy plant-based protein in a meal that’s easy to prepare, nutritious, and packed with authentic flavor.
Ingredients(for 1 medium bowl (approx. 250g), suitable for a Singaporean lunch portion)
- 3 cups Fresh spinach (bayam) (Washed & roughly chopped)
- 1 cup Fresh button mushrooms (Sliced, can use shiitake for local flavor)
- 1 medium Onion (Finely chopped)
- 1 large Tomato (Diced)
- 3 cloves Garlic (Minced)
- 1-inch piece Ginger (Grated)
- 1 tablespoon Curry powder (Preferably Singaporean brand)
- 1/2 cup Low-fat coconut milk (Light for fewer calories)
- 1 tablespoon Olive oil (Or canola oil)
- To taste Salt
- 2 tablespoons Fresh coriander leaves (Chopped, for garnish) - optional
Instructions
- 1
Heat olive oil in a non-stick pan over medium flame. Add chopped onion and sauté until translucent.
3 minutes
Use a wide pan for even cooking.
- 2
Stir in minced garlic and grated ginger. Sauté until aromatic.
2 minutes
Don’t let the garlic brown to avoid bitterness.
- 3
Add diced tomato and cook until soft. Mash slightly with the spatula.
3 minutes
Fresh ripe tomatoes add a natural sweetness.
- 4
Sprinkle in the curry powder and stir well. Allow the spices to bloom.
2 minutes
Toasting spices boosts aroma and flavor.
Why This Dish is Healthy
This Spinach Mushroom Curry is a healthy choice as it’s made with fresh, whole foods, minimal oil, and is free of heavy cream. The use of spinach and mushrooms increases fiber and micronutrient content, while low-fat coconut milk provides creaminess without excess calories. It’s suitable for those targeting weight loss, heart health, and a balanced vegetarian diet.
Spinach is rich in iron, vitamin A, vitamin C, and dietary fiber, supporting immune health and digestion. Mushrooms add plant-based protein, B vitamins, and antioxidants. Using low-fat coconut milk and minimal oil keeps this curry lower in calories and saturated fat. The dish is naturally gluten-free and can be made dairy-free, making it accessible to most diets. Spices like ginger and garlic boost metabolism and have anti-inflammatory properties.
Pro Tips
- 💡Tip 1: Use freshly ground curry powder for the best aroma.
- 💡Tip 2: Add a squeeze of fresh lemon juice before serving to brighten the flavors.
- 💡Tip 3: For extra creaminess without calories, blend half the cooked spinach before adding mushrooms.
Storage & Serving
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or microwave, adding a splash of water if needed to loosen the curry.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 180.0 kcal |
