Dinner · Indian
Mushroom and pea curry
Matar mushroom: mushrooms and peas in a ginger, tomato and garam masala gravy, served with basmati rice.
- Serves
- 3
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Vegan here means no meat, fish, dairy, eggs or honey.
- Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
Ingredients
For 3 bowls- 150 g basmati rice
- 1 tbsp vegetable oil
- 1 tsp cumin seeds
- 150 g onion, finely chopped
- 3 garlic cloves, minced
- 15 g fresh ginger, grated
- 10 g green chili, sliced
- 1 tsp ground coriander
- 1/2 tsp ground turmeric
- 1 tsp garam masala
- 400 g canned diced tomatoes
- 500 g white mushrooms, quartered
- 200 g frozen peas
- 1/2 tsp salt
- 10 g fresh cilantro, chopped
Method
Rinse the rice and cook in 300 ml water, covered, on low heat for 12 minutes. Rest for 5 minutes.
Heat the oil in a pan, fry the cumin seeds for 30 seconds, then add the onion and cook for 6 minutes until golden.
Add the garlic, ginger and chili for 1 minute, then the coriander, turmeric and garam masala for 30 seconds.
Add the tomatoes and cook for 5 minutes, then the mushrooms and salt, and simmer for 8 minutes.
Stir in the peas with a splash of water and cook for 3 minutes. Scatter with cilantro and serve with the rice.