Heat a wok over high heat. Add oil and heat until hot. Add ginger, garlic, curry powder and mushrooms and stir-fry for 2 minutes or until light golden.
Add tomatoes and stir-fry 1-2 minutes until fragrant. Remove from the heat. Add yoghurt, stir until well coated. Reduce heat to medium. Return wok to the heat and cook 1-2 minutes or until heated through. Add spinach and cook 1 minute or until wilted.
Serve over basmati rice, topped with coriander.
Makes 4 servings
| Prep Time: | 10 mins |
| Cooking Time: | 10 mins |
| Ready in: | 20 mins |
Suitable for: |
|
| Dinner | |
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| Nutritional Information - Per Serve | |
| Kj | 707 kj |
| Calories | 169 kcal |
| Fat | 11.3 g |
| Saturated Fat | 2.2 g |
| Total Carbohydrate | 6.1 g |
| Total Protein | 8.2 g |
| Fibre | 5.2 g |
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