Preparation:  12 minutes

Cooking:        8 minutes

Serves:                       4

2 tblspn olive oil

2 tblspn freshly grated ginger

2 garlic cloves, crushed

400g button mushrooms, trimmed

200g Swiss brown mushrooms, trimmed

1/3 cup korma curry paste

1/2 cup thick natural yoghurt

80g baby spinach leaves

Steamed jasmine rice, to serve

1/2 cup coriander leaves, to serve

Heat a wok over high heat. Add oil and heat until

hot. Add ginger, garlic and mushrooms and stir-fry

for 2 minutes or until light golden.

Add curry paste 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 steamed jasmine rice, topped with

coriander.