Spinach Mushroom Curry


Looking for a delicious and diabetic-friendly side dish that's packed with nutrients? Try our Spinach Mushroom Curry recipe! With low carbs per serving, it's a healthy and satisfying addition to any meal. Spinach is a great source of vitamins and minerals, while mushrooms provide protein - all in a flavourful blend of Indian spices like ginger, garlic, and garam masala. Perfectly paired with low-carb-roti or rice, this curry is sure to be a hit. So why wait? Give it a try today! Carbs: 19g (6%), Proteins: 5g (11%), Fats: 4g (7%)


  • In a pan add oil, once hot add jeera and both cardamoms and let it splutter.
  • Add onions and fry till transparent, add ginger, garlic and green chilies, fry till onions turn gold
  • Add coriander powder, red chili powder and cook for a minute. Add pureed tomatoes and fry till it le
  • Add spinach (palak) puree and cook for 2 minutes. Now add sliced mushrooms, add salt and cover it.
  • Cook it over slow flame till mushrooms are cooked.
  • At last add garam masala, give it a stir and serve hot with low-carb roti or rice.



4 servings
  • 3 cups mushrooms
  • 4 cups spinach (washed, blanched and pureed)
  • 1 inch ginger
  • 2 green chilies, chopped
  • 4-5 cloves garlic, chopped
  • 4 tomatoes (medium sized, pureed)
  • 2 onions (medium sized, chopped)
  • 1 big cardamom
  • 1 small cardamom
  • Salt to taste
  • 1 tsp jeera
  • 1 tsp garam masala
  • 1 tsp red chili powder
  • 2 tsp coriander powder
  • 1 Tbsp Oil/Ghee
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