This mild and tasty curry using thick, juicy king mushrooms makes a good vegetarian main course, too.

2 tablespoons vegetable oil

1 tablespoon grated ginger root

2 teaspoons chopped garlic

2 teaspoons medium curry paste

8 ounces (250 grams) king oyster mushrooms, thinly sliced.

1 teaspoon garam masala

1 cup chopped canned tomatoes

8 ounces (250 grams) baby spinach

2 teaspoons lemon juice

Salt and freshly ground pepper

2 tablespoons chopped coriander or mint

Heat oil in a large skillet over medium heat. Add ginger root, garlic and curry paste and sauté for 1 minute. Add mushrooms and sauté until limp (about 2 minutes). Add garam masala and tomatoes and cook for 3 minutes or until flavours are combined. Add spinach in batches and cook for 2 minutes or until just wilted. Season with lemon juice, salt and pepper and sprinkle with coriander or mint. Serves 4.