10 Reviews of Mushroom and Pea Curry

From: redhot

On Jul 25, 2003

From: Daydream

On May 16, 2005

I was just about to post this recipe. It is yummy - so quick and easy. We like it over rice too, with puff parathas alongside.

From: Poutine

On Jul 27, 2004

I will definetely make this dish again. I didn't put any green chilies because I was afraid it would be too hot. It was still very tasty and delicious without it.

From: Charishma Ramchandani

On Oct 2, 2003

My brother requested me to make him some mushroom curry today and I picked this one! I used a tin of 425gms. mushrooms, 2 green chillies, 540ml of Maggi vegetable stock with onion, 1 tbsp. Sunflower oil(4 tbsps. was too much!), the puree of 1 small tomato(pureed without adding any water), 1 tsp. salt, 4 tbsps. fresh corriander leaves and the remaining ingredients in the same quantity as mentioned. I substituted the Greek yoghurt with plain low-fat yoghurt. Everyone in my family enjoyed this with white Basmati rice(long-grain variety). Thanks for posting this. It's a keeper!

From: Ang11002

On Oct 19, 2005

Very enjoyable curry. I used water instead of broth and omitted the chilis because I have a 3 yr old eating with me Other than that, followed directions exactly. Thanks for an easy, meatless meal!

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.

From: lemoncurd

On Oct 20, 2005

I enjoy Indian food at times but I hardly cook it because no matter how much i tinker with the spices its always still too spicy. I made this recipe as is except I decreased the spices. AS follows. I used 1 tsp of ginger and garlic paste , 1/4 tsp of Indian red chilie and garlic paste (I had purchased both pastes at an indian spice shop in South Africa) 1/2 tsp cumin, 1/4 tsp corriander 1/2 tsp of garam masala and 1/4 tsp salt . I also used whipping cream instead of the yoghurt. The salt was just right ,I guess if I didnt reduce it it would have been too salt cuz I used a salty stock .The curry tasted very nice but it was still too spicy for me.On the other hand DH loved it and he said it tasted alot like the curries he eats in South India on his layovers, and said I should make it again. Thank you Sackville girl for the taste opertunity. )

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!

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.

From: HVLS

On Jun 26, 2006

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