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
- 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)
Step-by-step instructions
Step 1 · Heat olive oil in a non-stick pan over medium flame
Heat olive oil in a non-stick pan over medium flame. Add chopped onion and sauté until translucent.
Step 2 · Stir in minced garlic and grated ginger
Stir in minced garlic and grated ginger. Sauté until aromatic.
Step 3 · Add diced tomato and cook until soft
Add diced tomato and cook until soft. Mash slightly with the spatula.
Step 4 · Sprinkle in the curry powder and stir well
Sprinkle in the curry powder and stir well. Allow the spices to bloom.
Step 5 · Add sliced mushrooms and cook until they release water and soften
Add sliced mushrooms and cook until they release water and soften.
Step 6 · Mix in the chopped spinach
Mix in the chopped spinach. Stir until wilted and well combined.
Step 7 · Pour in the low-fat coconut milk
Pour in the low-fat coconut milk. Stir, simmer gently until the curry thickens.
Step 8 · Season with salt to taste
Season with salt to taste. Garnish with chopped coriander leaves before serving.
Why this recipe 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.
A note on tradition
Spinach Mushroom Curry, while inspired by North Indian cuisine, has become a staple at many Singaporean vegetarian hawker stalls and kopitiams. Its adaptability and light, wholesome profile make it popular among locals seeking healthier, plant-based meals. It is often enjoyed during weekday lunches, especially in the Central and Little India districts, reflecting the city’s love for multicultural, fusion dishes.