Mushroom and Pea Curry Recipe #21635
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.
by Sackville
30 min | 10 min prep
SERVES 2 -4
- 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
- Heat the oil in a large frying pan, until very hot.
- Add the cumin seeds and sizzle for 10 seconds.
- Add the garlic, mushrooms, ginger and chillies.
- Cook, stirring until the mushrooms turn silken.
- Put in the ground coriander and garam masala and stir for 30 seconds.
- Now add the tomato purée, salt, peas and fresh coriander, and water or stock.
- Stir well, bring to a boil.
- Cover and simmer for five minutes.
- Stir in the sour cream and cook gently for one more minute.
- Eat immediately, either over boiled basmati rice or as a side dish with other indian dishes.
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5 stars