Mushroom and Peas Curry
A comforting and earthy curry with tender mushrooms and sweet peas.
⏱️ 45 min🍽️ Serves 1
🔥 320 kcal💪 12g protein🍚 35g carbs🥑 15g fat🌾 8g fibreper serving
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servings
Ingredients
- 🍄300 g cremini mushrooms
- 🧅1 onion
- 🧄2 cloves garlic
- 🫚1 inch ginger
- 🟢1 cup frozen green peas
- 🍅1 can crushed tomatoes
- 🥥½ cup coconut milk
- 🌰1 tsp cumin powder
- 🌿1 tsp coriander powder
- 🧡½ tsp turmeric powder
- 🌶️½ tsp garam masala
- 🌻2 tbsp vegetable oil
- 🧂 salt
- 🌿 fresh coriander, for garnish
Pro tips
- For a spicier curry, add a chopped green chili along with the garlic and ginger.
- Serve hot with basmati rice, naan bread, or chapati.
- This curry tastes even better the next day as the flavors meld together.
- If you prefer a thicker curry, let it simmer uncovered for a few extra minutes until desired consistency is reached.
Method
- 1Clean and slice the mushrooms. Finely chop the onion, mince the garlic, and grate the ginger.
- 2Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until translucent, about 5-7 minutes.
- 3Add the minced garlic and grated ginger, and cook for another minute until fragrant.
- 4Stir in the cumin powder, coriander powder, and turmeric powder. Cook for 30 seconds, stirring constantly.
- 5Add the sliced mushrooms and cook until they release their water and start to brown, about 7-10 minutes.
- 6Pour in the crushed tomatoes and bring to a simmer. Cook for 5 minutes, stirring occasionally.
- 7Stir in the coconut milk and frozen green peas. Season with salt to taste. Simmer for another 5-7 minutes, until the peas are cooked through and the curry has thickened slightly.
- 8Stir in the garam masala. Garnish with fresh coriander before serving.