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Nutrition Facts
Serving Size 1 (461g) Recipe makes 2 servings
Calories 467
Calories from Fat 320		(68%)
Amount Per Serving		%DV
	Total Fat 35.6g	54%
	Saturated Fat 7.8g	39%
	Monounsaturated Fat 22.4g
	Polyunsaturated Fat 3.8g
	Trans Fat 0.0g
Cholesterol 25mg		8%
Sodium 1404mg		58%
Potassium 987mg		28%
Total Carbohydrate 28.1g		9%
	Dietary Fiber 6.6g	26%
	Sugars 11.5g
Protein 13.5g		27%
detailed view... how is this calculated?

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Mushroom and Pea Curry

Recipe #21635 | 30 min | 10 min prep | add private note

⁽¹⁰⁾ RATE IT NOW Print Recipe

By: Sackville
Mar 5, 2002

This Mushroom and Pea Curry is designed to be served as a side with three or four other Indian dishes, but I like it served over rice just as well.

SERVES 2 -4 (change servings and units)

Ingredients

350 g mushrooms, quartered
2-3 green chilies, sliced and seeded
4 tablespoons olive oil
1/2 teaspoon cumin seed
1 teaspoon garlic, finely chopped
2 teaspoons grated ginger
1 teaspoon ground coriander
1 teaspoon garam masala
1 tablespoon tomato puree
1 teaspoon salt
150 g fresh peas or frozen peas
2 tablespoons fresh coriander
300 ml chicken stock
2 tablespoons creme fraiche or Greek yogurt

Directions

1
Heat the oil in a large frying pan, until very hot.
2
Add the cumin seeds and sizzle for 10 seconds.
3
Add the garlic, mushrooms, ginger and chillies.
4
Cook, stirring until the mushrooms turn silken.
5
Put in the ground coriander and garam masala and stir for 30 seconds.
6
Now add the tomato purée, salt, peas and fresh coriander, and water or stock.
7
Stir well, bring to a boil.
8
Cover and simmer for five minutes.
9
Stir in the sour cream and cook gently for one more minute.
10
Eat immediately, either over boiled basmati rice or as a side dish with other indian dishes.

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Featured Reviews for This Recipe

From: Aunt Cookie

On Mar 3, 2009

Great recipe! When I first prepared it, it was a little too soupy for me (and that was even after I had boiled it considerably longer than the recommended 5 minutes). However, I portioned out the leftovers with rice and found that I enjoyed the leftovers much more. The rice had soaked up the extra sauce...it was really tasty. I'm certain that I'll be making this again...thanks for sharing!

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From: Chef #343180

On Nov 16, 2006

I used fresh mushrooms and also did not need any stock/water. I didn't use chilies but did add some chili powder-minimal since I have toddlers. I used closer to 1/3 c of fresh tomato puree, and added more dry coriander since I didn't have fresh. I used plain yogurt. I ended up wanting more flavor so doubled the cumin, garlic, ginger, cor., and gar. mar. and it turned out great. My 21 month old gobbled it up, as long as the mushrooms were tiny enough.My 3 y old liked the peas part. I served it over brown rice. It's a good dish and maybe I'll make it again.

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From: eatrealfood

On Sep 5, 2006

Great dish. I omitted the chicken stock since my mushrooms cooked just fine without any liquid (I didn't even need to add any water). It was really tasty over carrot rice and with cucumber raita on the side.

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From: HVLS

On Jun 26, 2006

This was just delish! We had it over brown rice for a main meal. It's a keeper!!!

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