Mushroom and Spinach Korma (Mark Taylor)

2 medium onions, peeled and sliced

3 large cloves of garlic, thinly sliced

1 tablespoon freshly grated ginger

1 teaspoon chilli paste

1 level teaspoon ground cumin

4 green cardamom pods, seeds removed and crushed

1kg flat field mushrooms

250ml vegetable stock

2 cinnamon sticks

10 curry leaves

300g baby spinach leaves, washed

cup roasted hazelnuts, roughly chopped

cup plain yogurt

chopped fresh coriander leaves

150g enokitake mushrooms