Hope you will try this simple yet stunning recipe for delicious Mushroom and peas curry cooked in onion, tomatoes and pepper sauce.
Serves 4 people.
Ingredients
oil of choice
2 brown onions, roughly chopped
3 garlic cloves, roughly chopped
1″ fresh ginger, roughly chopped
3 large tomatoes, roughly chopped
½ red pepper, roughly chopped
400g mushrooms, thinly sliced
½ cinnamon stick
1 bay leaf
1 tsp cumin seeds
1½ tsp salt
1 tsp turmeric powder
1 tsp garam masala
1 tsp ground coriander
1 tsp chilli powder
300g frozen peas
150ml coconut milk
½ tsp sugar
Method
– Add 2-3 tbsp oil to a hot pan. Add the onions and cook on medium heat for 10 minutes until lightly golden.
– Add the garlic and ginger. Cook for 2 minutes.
– Add the tomatoes and peppers. Cook on high heat for 2 minutes.
– Lower the heat, cover, and cook for 20-25 minutes. Stir every 5 minutes.
– Wash the mushrooms in cold water.
– Take the tomato and onion mix off the heat and let it cool for 5 minutes. Transfer to a blender, add 100ml water, and blitz to form a purée.
– In the same pan, add 2 tbsp oil, the cinnamon stick, bay leaf, and cumin seeds, and let them sizzle.
– Add the purée. Use 100ml water to dislodge the remaining purée from the blender and pour into the pan. Cover and cook on low-medium heat for 10-15 minutes.
– Add the salt, turmeric powder, garam masala, ground coriander, and chilli powder. Mix well.
– Add the mushrooms, peas, and coconut milk. Mix well, cover, and cook on low-medium heat for 15 minutes.
– Add the sugar, stir through, and serve!