Mushroom-pea Curry

Recipes | February 25, 2016 | By

Mushroom-pea Curry
Serves 4
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  1. 1 tablespoon ground coriander
  2. ½ tablespoon ground cumin
  3. ¼ teaspoon ground turmeric
  4. ¼ teaspoon cayenne pepper
  5. 3 tablespoons canola oil
  6. 1¼ teaspoons salt, or to taste
  7. ¼ cup diced onions (about ½ medium onion)
  8. 1½ cups diced tomato (fresh or tinned)
  9. 1 2½ centimetre knob of ginger, peeled and finely grated
  10. 450g button mushrooms, halved lengthwise (or quartered if very large)
  11. 1 250g bag frozen peas, defrosted
  1. Combine the dry spices with 1½ tablespoons of water in a small bowl, and mix to form a paste.
  2. Put the oil in a medium saucepan over medium heat. When the oil shimmers, add the onions and sauté until the onions are browned at the edges (about 3-4 minutes).
  3. Add the ginger and the paste of spices, stir to coat the onions, and cook for about 1 minute.
  4. Add the diced tomato. Stir and cook, scraping the bottom of the pan, for about 4 minutes, until the tomato has softened. If the tomato sticks to the pan excessively, add a splash of water.
  5. When the tomato has softened, add 2 cups of water and the salt. Stir and bring to a boil; then reduce the heat, cover, and simmer for 20 minutes.
  6. Add the mushrooms. Bring the mixture back to a boil, reduce the heat again, and cook for 10 more minutes.
  7. Add the peas, stir to combine, and cook for 5 more minutes over medium-low heat, until warmed through.
  8. Salt to taste, and serve over basmati rice.
  1. Recipe from Madhur Jaffrey via Not Derby Pie.
  2. Photograph Meredith Lee/The HSUS
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