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Mushroom-pea Curry

Recipes | February 25, 2016 | By

Mushroom-pea Curry

Servings 4


  • 1 tablespoon ground coriander
  • ½ tablespoon ground cumin
  • ¼ teaspoon ground turmeric
  • ¼ teaspoon cayenne pepper
  • 3 tablespoons canola oil
  • teaspoons salt (or to taste)
  • ¼ cup diced onions (about ½ medium onion)
  • cups diced tomato (fresh or tinned)
  • 1 2½ centimetre knob of ginger (peeled and finely grated)
  • 450 g button mushrooms (halved lengthwise (or quartered if very large))
  • 1 250 g bag frozen peas (defrosted)


  • Combine the dry spices with 1½ tablespoons of water in a small bowl, and mix to form a paste.
  • 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).
  • Add the ginger and the paste of spices, stir to coat the onions, and cook for about 1 minute.
  • 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.
  • 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.
  • Add the mushrooms. Bring the mixture back to a boil, reduce the heat again, and cook for 10 more minutes.
  • Add the peas, stir to combine, and cook for 5 more minutes over medium-low heat, until warmed through.
  • Salt to taste, and serve over basmati rice.


Recipe from Madhur Jaffrey via Not Derby Pie.
Photograph Meredith Lee/The HSUS