Mushroom and pea curry
A delicate curry with loads of appeal. Use oyster mushrooms for a grander dish.
(No Ratings Yet)
Loading... Ingredients
- 45 ml (3 tbsp) oil
- 5 ml (1 tsp) black mustard seeds
- 1 onion, finely chopped
- 5 ml (1 tsp) garam masala
- 5 ml /1 tsp) ground coriander
- 5 ml 1 tsp) chilli powder
- ½ tsp turmeric powder
- 15 ml (1 tbsp) tomato paste
- 45 ml (3 tbsp plain yogurt
- 125 ml (½ cup) frozen peas
- 1 tray oyster mushrooms, roughly chopped
- 5 ml (1 tsp) salt
- 30 ml (2 tbsp) chopped fresh coriander
- sprig of curry leaves
Method
- Heat oil in a medium sized pan.
- Add the mustard seeds and fry for 30 seconds.
- Add the onion and sauté for a minute.
- Add the curry leaves, garam masala, ground coriander, chilli powder turmeric powder and tomato puree.
- Fry for while then add yogurt and simmer for 2 minutes.
- Add peas and simmer for 4 minutes. Finally add the mushrooms, cover and simmer for 10-15 minutes.
- Remove from heat, season with salt and garnish with chopped coriander.
- Serve with Spekko Long Grain Parboiled Rice.